Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberries
- 1 pound large, fresh strawberries, washed and dried
Topping
- 1/4 cup graham cracker crumbs
Equipment
- Medium mixing bowl
- Electric hand mixer or whisk
- Piping bag or small zip-top bag
- Paring knife
Instructions
1. Prep the strawberries
- Carefully cut off the green tops of the strawberries.
- Use the paring knife to create a hollow center in each strawberry. Make a cone-shaped space, but be careful not to cut all the way through the bottom.
2. Make the cheesecake filling
- In the mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.
3. Fill the strawberries
- Transfer the cheesecake filling to the piping bag or zip-top bag. If using a zip-top bag, cut a small corner off to make a piping hole.
- Gently pipe the cheesecake filling into the hollowed-out center of each strawberry. Be generous – let some of the filling come out over the top.
4. The finishing touch
- Sprinkle graham cracker crumbs over the top of the cheesecake filling on each strawberry.
- You can also dip the strawberries in the crumbs if you prefer a heavier coating.
5. Serving
- Serve immediately for the freshest flavor.
- If not serving right away, refrigerate the strawberries until you are ready to enjoy them.
Tips
Make it creamy: For even creamier cheesecake filling, fold in ¼ cup of whipped cream after the other filling ingredients are combined.
Get creative with the topping: Try crushed Oreos, chopped nuts, or even a drizzle of melted chocolate instead of graham cracker crumbs.
Chocolate-dipped: Melt your favorite chocolate (semi-sweet, dark, or white) in the microwave. Dip your filled strawberries in the melted chocolate, then place them on parchment paper to harden. Refrigerate for quicker chocolate setting.
