Easy Stuffed Strawberry Recipe

Fresh strawberries are hollowed and filled with sweet vanilla cream cheese, then finished with graham-cracker crumbs and optional chocolate drizzle. These no-bake cheesecake-stuffed strawberries are ready in about 20 to 55 minutes, depending on chilling time.

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Prep Time 25

Total Time 55

Servings: 18 servings

Ingredients Method Notes

Ingredients

Strawberries

1 pound Fresh strawberries, preferably large and firm

Cream Cheese Filling

8 ounces Cream cheese, softened
1/3 to 1/2 cup Powdered sugar
1 teaspoon Pure vanilla extract

Topping

1/2 cup Finely crushed graham-cracker crumbs

Optional Additions

2 tablespoons Heavy cream or whipped topping
2 to 3 tablespoons Melted chocolate for drizzling
1 teaspoon or to taste Finely grated lemon zest

Method

Step-by-Step

Rinse the strawberries briefly under cool water and dry them very thoroughly. Remove the leafy tops, keeping the berries as intact as possible.
Use a small sharp knife or strawberry huller to remove the center of each berry. Create a cavity deep enough for filling without cutting through the bottom.
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Beat in the heavy cream or whipped topping and lemon zest if using.
Transfer the filling to a piping bag or a zip-top bag with one corner snipped off. Pipe the cream cheese mixture into every strawberry cavity.
Dip or sprinkle the filled tops with finely crushed graham-cracker crumbs. Drizzle with 2 to 3 tablespoons of melted chocolate if desired.
Refrigerate the stuffed strawberries until firm, ideally for 20 to 30 minutes. Serve chilled and add the graham-cracker crumbs just before serving for the best texture.

Notes

Dry the strawberries completely before filling so the cream stays in place. Soften the cream cheese at room temperature rather than melting it. Store covered in the refrigerator and enjoy the berries chilled.