Description
These no-bake cheesecake stuffed strawberries are a quick, impressive dessert perfect for Valentine’s Day or any celebration. Fresh strawberries are filled with creamy cheesecake filling and topped with graham cracker crumbs for a bite-sized treat.
Ingredients
- 1 pound fresh strawberries (about 20–24 large berries)
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup graham cracker crumbs
- Optional: melted chocolate, finely chopped nuts, sprinkles, caramel drizzle
Instructions
1. Wash and dry strawberries thoroughly. Cut off the green tops and hollow out the center of each berry with a small paring knife, creating a 1/2-inch cavity.
2. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or whisk until smooth and fluffy (about 1–2 minutes). If too thick, add a teaspoon of milk; if too runny, add more powdered sugar.
3. Transfer cheesecake filling to a piping bag or zip-top bag with the corner snipped. Pipe filling into each hollowed strawberry until just full and slightly overflowing. Alternatively, use a small spoon.
4. Sprinkle graham cracker crumbs over the tops of the stuffed strawberries.
5. Optional: Melt chocolate in a microwave-safe bowl (30 seconds at a time, stirring between). Dip the bottoms of stuffed strawberries or drizzle chocolate over the tops. Let set on parchment paper until chocolate hardens.
6. Transfer stuffed strawberries to a serving platter. Chill for 10–15 minutes for firmer filling, or serve immediately. Best enjoyed fresh, but can be refrigerated for up to 24 hours.
Notes
For best results, use large, firm strawberries and soften cream cheese fully before mixing. Dry strawberries well to prevent soggy filling. Chill before serving for firmer texture. You can customize with chocolate, nuts, or sprinkles. Make up to 6 hours ahead for freshest results. For gluten-free, swap graham crackers for GF cookies or nuts.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 55
- Sugar: 5
- Sodium: 35
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 1