Cheesecake Stuffed Strawberries
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 18 strawberries
- 18 (1 pint) strawberries hulled
- 8 ounces cream cheese room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Give the strawberries a base to sit on by slicing the bottom pointy end off and giving it a level surface to stand on.
Cut the green top out at a slant. Careful not to cut too deep and make a hole in the bottom of the strawberry.
In a mixing bowl, add in the cream cheese, powdered sugar, vanilla extract, and heavy cream. Beat with a hand mixer on medium until creamy.
Add the cheesecake mixture to a disposable piping bag or a sandwich bag. Cut a small hole in the piping bag or the corner of the sandwich bag.
Fill the top of each strawberry with the cheesecake filling and swirl the filling around the top of the strawberry.
Graham Cracker Crumbs
In a small bowl, stir together the graham cracker crumbs, sugar, and melted butter.
Dip the tops of the strawberries in the graham cracker crumbs.
Store the strawberries in the refrigerator or serve immediately.
Calories: 69kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 39mg | Fiber: 1g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg