Description
These Mini Cheesecake-Stuffed Strawberries are a delightful and easy-to-make dessert featuring fresh strawberries filled with a creamy cheesecake mixture and topped with crunchy graham cracker crumbs. Perfect for parties or a quick sweet treat, they require no baking and come together in just 15 minutes.
Ingredients
Scale
Strawberries
- 1 lb fresh strawberries (about 20-25 medium-sized)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 1 tbsp lemon juice (optional)
Topping
- 1/4 cup graham cracker crumbs
Instructions
- Prepare the Strawberries: Rinse the strawberries thoroughly and remove the tops with a small knife. Carefully hollow out the center of each strawberry to create a small well for the filling. Set aside.
- Make the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, heavy cream, and lemon juice if using. Continue beating until the mixture is fully combined and creamy.
- Fill the Strawberries: Transfer the cheesecake filling into a piping bag or a plastic sandwich bag with the tip cut off. Pipe the mixture carefully into each hollowed strawberry, filling them generously.
- Add Topping: Sprinkle graham cracker crumbs evenly over the tops of the stuffed strawberries to add a crunchy texture and enhance flavor.
- Serve or Chill: Serve the strawberries immediately for the best texture or refrigerate for up to 2 hours before serving to allow flavors to meld and the filling to firm up slightly.
Notes
- Use fresh, firm strawberries for best results to hold the filling well.
- If you prefer a tangier flavor, adding lemon juice to the filling enhances its brightness.
- The graham cracker crumbs can be substituted with crushed nuts or cookie crumbs for variation.
- Refrigerate leftovers promptly and consume within 24 hours for freshness.
- No baking is required, making this recipe quick and easy.
