Whenever I make these cheesecake stuffed strawberries for summer nights, they’re gone in seconds! They are the perfect no-bake treat for summer parties, BBQs, or a red, white, and blue dessert board. Juicy berries, creamy filling, and a sweet graham cracker crunch make them feel a little fancy, but they come together in minutes. Make them ahead and chill until ready to serve!
Cheesecake-Filled Strawberries
Ingredients
- 1 lb fresh strawberries (about 20 large strawberries)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup crushed graham crackers (optional)
- Optional: whipped cream or white chocolate for drizzling
Directions
- Prep the strawberries: Wash and dry your strawberries. Slice off the leafy tops, then use a small paring knife or strawberry huller to gently core the centers, creating a small well in each berry.
- Make the filling: In a medium bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. You can use a spoon, hand mixer, or small food processor.
- Fill the berries: Spoon the cheesecake filling into a piping bag or a zip-top bag with the tip cut off. Pipe the filling into each cored strawberry, slightly overfilling for a pretty swirl on top.
- Add the crunch: Sprinkle crushed graham crackers over the filled tops for a classic cheesecake touch.
- Chill & serve: Refrigerate for at least 30 minutes before serving so the filling firms up a bit. Optional: drizzle with melted white chocolate or a dollop of whipped cream before serving.
