Cheesecake Stuffed Strawberries – a delicious recipe with fresh strawberries, cream cheese, powdered sugar, vanilla, graham cracker crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large plate, baking sheet or type of serving tray.
2
In a medium bowl, with a standing or handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
3
Optionally, sprinkle graham cracker crumbs on top of each stuffed strawberry.
4
Enjoy!
333
kcal
Calories
22
g
Fat
27
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 lb fresh strawberries, rinsed and pat dry, 8 ounces cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and more.
Yes, Cheesecake Stuffed Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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