Description
These Mini Cheesecake-Stuffed Strawberries are a sweet and bite-sized treat! With creamy cheesecake filling tucked inside juicy strawberries, they’re perfect for parties, gatherings, or just a fun dessert. Light, refreshing, and full of flavor!
Ingredients
Scale
- 1 lb fresh strawberries (about 20–25 medium-sized)
- 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)
- 1/4 cup graham cracker crumbs (for topping)
Instructions
- Rinse the strawberries and remove the tops. Use a small paring knife to carefully hollow out the center of each strawberry, creating a little well for the cheesecake filling. Set aside.
- In a medium mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, heavy cream, and lemon juice (if using). Beat until the mixture is creamy and smooth.
- Spoon the cheesecake filling into a piping bag or use a plastic sandwich bag with the tip cut off. Pipe the cheesecake mixture into the hollowed-out strawberries, filling each one generously.
- After all the strawberries are stuffed, sprinkle graham cracker crumbs over the top of each one for a crunchy finish.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- You can garnish these with fresh fruit like blueberries or a drizzle of chocolate sauce for extra flair.
- For a lighter version, you can use Greek yogurt in place of the cream cheese.
- If you want to prepare them in advance, stuff the strawberries and refrigerate, but wait to add the graham cracker crumbs until just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 70
- Sugar: 7g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg