The Broken Scale · Good food. Plenty of personality.
Cheesecake Stuffed Strawberries
Fresh berries hold a creamy vanilla filling, with graham cracker crumbs adding a little cheesecake-style crunch. Keep them chilled and finish just before serving.
- Prep
- 20 minutes
- Total
- 20 minutes
- Serves
- 12 small servings
Dry berries make filling easier
Wash and dry the strawberries before removing the tops. Scoop a modest hollow, pipe in the filling and refrigerate. Add crumbs at the last moment to preserve their texture.
The full recipe
Cheesecake Stuffed Strawberries
Fresh strawberries filled with vanilla cream cheese and finished with graham cracker crumbs. A chilled, no-bake dessert.
Instructions
- Rinse strawberries under running water and dry thoroughly. Remove leafy tops, then carefully scoop a small hollow from each berry with a small spoon or paring knife.
- Beat softened cream cheese, powdered sugar and vanilla until smooth. Transfer to a piping bag or a clean food-storage bag with one corner snipped.
- Pipe filling into the berries without overfilling. Arrange on a tray and refrigerate until serving.
- Sprinkle graham cracker crumbs over the filled berries just before serving so they stay crisp. Serve chilled.
Notes
The number of berries and filling needed varies with berry size; 12 small servings is an estimate rather than 12 berries. Keep refrigerated at 40°F or below and serve the same day for best texture. Limit total time out of refrigeration to 2 hours, or 1 hour above 90°F. No tested or nutrition claims supplied.
