Can I use frozen strawberries for this recipe?

Fresh strawberries are strongly recommended for this recipe. Frozen strawberries become too soft when thawed and won't hold their shape or the filling properly. The excess moisture would also make the cheesecake filling runny.

How far in advance can I make these stuffed strawberries?

For best results, prepare these no more than 4-6 hours before serving. You can make the filling and graham cracker mixture a day ahead, but wait to assemble until closer to serving time to prevent the strawberries from becoming too soft.

Can I use light cream cheese to make the filling?

Yes, you can use light cream cheese, but the filling might be slightly less firm. If using light cream cheese, you may want to reduce the heavy cream slightly to maintain a good piping consistency.

My cheesecake filling is too runny. How can I fix it?

If your filling is too soft to pipe, refrigerate it for 15-20 minutes to firm up. If it's still too runny, you can add a tablespoon or two of additional powdered sugar to thicken it. Make sure your cream cheese was at room temperature but not overly soft or melted.

Cheesecake Stuffed Strawberries Recipe

Description

Cheesecake Stuffed Strawberries are a delightful, bite-sized dessert featuring sweet strawberries filled with a creamy cheesecake mixture and topped with crunchy graham cracker crumbs. Perfect for parties, gatherings, or a simple treat, these no-bake strawberries offer all the flavor of classic cheesecake in a fresh and convenient package.

Ingredients

Units Scale

Strawberries

18 (1 pint) strawberries, hulled

Cheesecake Filling

8 ounces cream cheese, room temperature
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream

Graham Cracker Crumbs

1/3 cup graham cracker crumbs
1 teaspoon granulated sugar
1/2 tablespoon salted butter, melted

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Instructions

Prepare the Strawberries: Slice the bottom pointy end off each strawberry to create a flat base so the strawberries can stand upright. Carefully cut out the green tops at a slant, making a small well for the filling while avoiding cutting through the bottom.
Mix the Cheesecake Filling: In a mixing bowl, add the cream cheese, powdered sugar, vanilla extract, and heavy cream. Beat with a hand mixer on medium speed until the mixture is smooth and creamy.
Fill the Strawberries: Transfer the cheesecake mixture to a disposable piping bag or a sandwich bag with the tip cut off. Pipe the filling into the hollowed top of each strawberry, swirling a bit on top for a decorative finish.
Prepare the Graham Cracker Crumbs: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly mixed and the crumbs resemble wet sand.
Top with Graham Crumbs: Dip or sprinkle the tops of the filled strawberries with the prepared graham cracker crumb mixture, pressing gently so the crumbs stick to the cheesecake filling.
Chill or Serve: Store the cheesecake stuffed strawberries in the refrigerator until ready to serve, or enjoy immediately for the best texture.

Notes

Ensure the cream cheese is at room temperature for the smoothest filling.
Use a piping bag for easier and cleaner assembly.
These are best served the day they are made to prevent the strawberries from becoming soggy.
Graham cracker crumbs can be substituted with crushed cookies or nuts for different flavors.

Nutrition

Serving Size: 1 stuffed strawberry
Calories: 65
Sugar: 4g
Sodium: 42mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 1g
Cholesterol: 11mg