Cheesecake Stuffed Strawberries
These Cheesecake Stuffed Strawberries are like bite-sized cheesecakes with a juicy punch of strawberry in every bite. Unlike a baked cheesecake, these can be served up the same day!
Servings: 18 strawberries
Ingredients
- 18 (1 pint) strawberries hulled
Cheesecake
- 8 ounces cream cheese room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Graham Cracker Crumbs
- 1/3 cup graham cracker crumbs
- 1 teaspoon granulated sugar
- 1/2 tablespoon salted butter melted
Instructions
Strawberries
- Give the 18 (1 pint) 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.
Cheesecake
- In a mixing bowl, add in the 8 ounces cream cheese, 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon heavy whipping 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 1/3 cup graham cracker crumbs, 1 teaspoon granulated sugar, and melted 1/2 tablespoon salted butter.
- Dip the tops of the strawberries in the graham cracker crumbs.
- Store the strawberries in the refrigerator or serve immediately.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 to 2 days.
Nutrition
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
