Cheesecake Stuffed Strawberries
User Reviews
5
Cheesecake Stuffed Strawberries
Description
These Cheesecake Stuffed Strawberries begin by hollowing out fresh large strawberries, optionally slicing a bit off the bottom so they stand upright for presentation. A filling is made by beating softened cream cheese until smooth, then combining it with powdered sugar, heavy cream, and vanilla extract for a creamy, lightly sweetened cheesecake mixture. This filling is piped into the hollowed strawberries, filling each cavity to create a pint-sized dessert.
The dessert balances the bright, juicy sweetness of the strawberry with the rich and smooth cheesecake creaminess. Sprinkling graham cracker crumbs over the top adds a contrasting crunchy texture that evokes the familiar cheesecake crust flavor. The recipe advises using a piping bag or a resealable plastic bag with the corner cut off if no piping bag is available, making filling distribution easy and neat.
The strawberries can be served chilled and stay fresh in the refrigerator for up to eight hours. Storing them loosely covered or in a single layer in an airtight container preserves their shape and texture. Garnishing with fresh mint adds a hint of herbal freshness and color contrast if desired.
Ingredients
- 12 strawberry tops removed, large
- 8 ounces cream cheese softened
- 1/2 cup + 2 tablespoons powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- mint optional, fresh, for garnish
Instructions
- Use a melon baller or small spoon to hollow out the insides of the berries.
- Optional step: Slice the tips off the bottom of the strawberries so that they can stand up on a plate. Otherwise you can serve the berries on their sides.
- Place the cream cheese in a bowl and beat with a mixer until smooth, 2-3 minutes.
- Add the powdered sugar and beat until well combined.
- Add the cream and vanilla and beat for 1 more minute.
- Spoon the cheesecake mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of the bag.
- Pipe the cheesecake mixture into each strawberry.
- Sprinkle with graham crackers and serve. Garnish your serving plate with fresh mint if desired.
Notes
- Cut a small slice off the bottoms to help strawberries stand upright if desired.
- Store finished berries loosely covered in an airtight container in the fridge for up to 8 hours.
- If a piping bag isn’t available, use a resealable plastic bag with the corner cut off to pipe the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 63mg | 3% |
| Potassium | 44mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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