Ingredients
Scale
- 1 lb fresh strawberries, large and firm
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (optional)
- 1–2 tbsp graham cracker crumbs (optional, for garnish)
Instructions
- Wash and dry strawberries thoroughly. Remove the green tops and hollow out the center using a small knife or corer.
- In a medium bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and beat until fluffy.
- Add heavy cream if desired for a lighter texture, and beat until smooth.
- Transfer the filling to a piping bag fitted with a star tip.
- Pipe the cheesecake mixture into each strawberry.
- Sprinkle with graham cracker crumbs and chill until ready to serve.
Notes
- You can make the filling up to a day in advance and store it in the fridge.
- Use a piping bag for neat presentation, or a plastic bag with the corner snipped off.
- Avoid overfilling to keep the strawberries easy to eat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 20–25
- Calories: 85
- Sugar: 7g
- Sodium: 60mg
- Fat: 5.5g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg