Cheesecake Stuffed Strawberries (Printable)

Fresh strawberries filled with creamy cheesecake and topped with graham cracker crumbs, perfect for parties.

# What You Need:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 oz cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon pure vanilla extract

→ Topping

05 - 2 tablespoons graham cracker crumbs

# How-To:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently scoop out additional flesh to form a cavity for the filling.
02 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
03 - Transfer cheesecake filling into a piping bag or resealable plastic bag with a corner cut. Pipe mixture into each hulled strawberry until generously filled.
04 - Sprinkle graham cracker crumbs over filled strawberries.
05 - Arrange strawberries on a serving platter and chill for 10 minutes if desired before serving.

# Insider Tips:

01 -
  • They taste like you spent hours in the kitchen, but they're genuinely a twenty-minute no-bake wonder.
  • Each bite is the perfect balance of fresh fruit tartness and creamy sweetness, plus that satisfying crumb texture.
  • They disappear at parties faster than anything else on the table, which is always a confidence boost.
02 -
  • Softening your cream cheese really does matter—cold cream cheese will stay lumpy no matter how much you beat it, so pull it out of the fridge ten minutes before you start.
  • Pat those strawberries completely dry or your filling will slide right off, which I learned the hard way during my first attempt.
03 -
  • If your piping bag splits mid-fill like mine did, just abandon it and grab a small spoon—honestly the spoon-filled version looks more rustic and charming anyway.
  • The filling gets sweeter as it sits, so if you're not a huge sugar fan, resist the temptation to add extra powdered sugar to the cream cheese mixture.
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