These cheesecake stuffed strawberries are a fun and sweet treat! Each juicy strawberry is filled with creamy cheesecake goodness, making them perfect for parties or a snack.
They’re so easy to make—I just mix up the filling, pipe it into the strawberries, and chill them. It feels like a festive dessert, but it’s super simple! Who can resist a fruity treat? 🍓
Ingredients & Substitutions
Strawberries: Fresh, large strawberries are key here! You want them sweet and firm. If strawberries are out of season, you can try using firm raspberries or even small cups of melon balls for a twist.
Cream Cheese: Traditional cheesecake flavor comes from cream cheese. If you’re dairy-free, consider using a vegan cream cheese alternative, which works really well! I’ve tried almond cream cheese and it’s surprisingly good!
Powdered Sugar: This sweetener gives your filling a smooth texture. If you need a healthier option, you could use agave syrup or maple syrup, but remember it might affect the filling’s consistency a little.
Graham Cracker Crumbs: These crumbs add that classic cheesecake crunch. If you need a gluten-free option, use gluten-free graham crackers. Alternatively, crushed pretzels or nuts can add a fun flavor twist!
How Can I Hollow Out Strawberries Without Making a Mess?
Hollowing strawberries can be tricky, but here’s how to do it neatly. Start with fresh, firm strawberries, as they hold up better. Here’s a quick guide:
- Using a sharp paring knife, make a circular cut around the top of the strawberry, just deep enough to reach the center.
- Gently twist to remove the core, then use the knife to scoop out the insides without piercing the sides or bottom.
- For an easier method, a strawberry huller can do this job with less risk of damage.
- Once hollowed, rinse and dry them right away to prepare them for filling.
With practice, you’ll become a pro at it! Just take your time, and you’ll have perfectly empty strawberries waiting for that cheesecake filling.
Cheesecake Stuffed Strawberries
Ingredients You’ll Need:
- 1 pint fresh strawberries (about 12 large strawberries)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons graham cracker crumbs (plus extra for garnish)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of preparation time, plus at least 1 hour to chill in the refrigerator. That’s just enough time for the flavors to come together and the filling to set. Perfect for a last-minute treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by rinsing the strawberries under cool water and then gently pat them dry with a paper towel. Take a small paring knife or a strawberry huller to hollow out the center of each strawberry. Be mindful to keep the bottom of the strawberry intact so the filling doesn’t leak out. This is where the creamy goodness will go, so make enough space!
2. Make the Cream Cheese Filling:
In a medium bowl, take your softened cream cheese and beat it with an electric mixer until it’s nice and smooth. This should only take a minute or so. Once smooth, add the powdered sugar and vanilla extract to the bowl. Keep beating until everything is well combined and fluffy—no lumps here, folks!
3. Add the Graham Cracker Crumbs:
Fold in 2 tablespoons of graham cracker crumbs into your cream cheese mixture. This gives a yummy texture and that classic cheesecake flavor! Mix gently until they’re just incorporated.
4. Fill the Strawberries:
For filling, you can use a piping bag fitted with a star tip for a decorative touch, or a zip-top bag with one corner snipped off will do just fine. Pipe the cheesecake mixture into each hollowed strawberry until filled to the top, giving it a cute little swirl. Yum!
5. Garnish and Chill:
Once all the strawberries are filled, sprinkle some extra graham cracker crumbs over the tops for a crunchy finishing touch. Place them on a plate and cover with plastic wrap. Refrigerate for at least 1 hour to let the flavors blend and the filling set up. Trust me; the waiting will be worth it!
6. Serve and Enjoy!
Once chilled, take out your cheesecake stuffed strawberries and arrange them on a lovely serving dish. These treats are best served cold and make for a light, delicious dessert that everyone will love. Enjoy each creamy, fruity bite!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, low-fat cream cheese can be used as a substitute! It will still provide a creamy texture, but the filling may be slightly less rich. Just make sure it’s softened for easy mixing!
How Do I Store Leftover Stuffed Strawberries?
If you have any leftovers, store them in an airtight container in the fridge. They’ll stay fresh for about 2-3 days. Just be aware that they may start to get a little soggy over time, so it’s best to eat them within a day or two.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the cheesecake filling up to a day in advance. Store it in an airtight container in the fridge. When you’re ready to serve, just hollow out the strawberries and fill them with the prepared mixture!
What Other Fillings Can I Use?
The possibilities are endless! You can customize the filling by adding some lemon zest for a citrusy kick or mix in chocolate chips for a fun twist. Cream cheese alternatives, such as mascarpone or Greek yogurt, can also be used for a different flavor profile!
