Description
Cheesecake Stuffed Strawberries filled with creamy cheesecake mixture for a quick, crowd-pleasing dessert!
Ingredients
Scale
- 1 pound (454g) fresh strawberries (about 20–24 large berries)
- 8 ounces (226g) cream cheese, softened to room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30g) sour cream
- 2 tablespoons (16g) powdered sugar, for dusting
- 2 tablespoons (15g) graham cracker crumbs
Instructions
- Step 1: Prepare the Strawberries Wash the strawberries thoroughly under cold running water, then pat them completely dry with paper towels. Any moisture left on the berries will prevent the filling from adhering properly. Once dry, use a sharp paring knife to slice off the leafy tops of each strawberry, creating a flat surface so they can stand upright. Next, carefully hollow out each berry by cutting a cone-shaped cavity from the top, about ¾ of the way down, being careful not to cut through the bottom. Set the prepared strawberries aside on paper towels to ensure any remaining moisture is absorbed.
- Step 2: Create the Filling In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps, about 2 minutes. Add the granulated sugar and continue beating for another minute until well incorporated. Mix in the vanilla extract and sour cream, beating until the mixture is silky and uniform in texture. Take your time with this step—a perfectly smooth filling is crucial for these Cheesecake Stuffed Strawberries to achieve their elegant presentation. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
- Step 3: Fill and Garnish Transfer the cheesecake filling to a piping bag fitted with a star tip (or simply cut the corner off a ziplock bag for a more rustic look). Working with one strawberry at a time, pipe the filling into each hollow, creating a decorative swirl that rises slightly above the top of the berry. For the finishing touch, sprinkle graham cracker crumbs lightly over the filling of each strawberry to mimic the crust of traditional cheesecake. For an extra-special presentation, dust the filled Cheesecake Stuffed Strawberries with a light shower of powdered sugar just before serving.
- Step 4: Chill and Serve Arrange the filled strawberries on a serving platter, making sure they’re stable and upright. Refrigerate for at least 30 minutes (but no longer than 3 hours) before serving to allow the filling to set to the perfect consistency. This chilling time also helps the flavors meld beautifully while ensuring the Cheesecake Stuffed Strawberries maintain their fresh appearance. Remove from the refrigerator about 5-10 minutes before serving to take the chill off slightly, which will enhance the flavor experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 70 calories per serving
- Sugar: 6 grams of sugar
- Sodium: 60 mg of sodium
- Fat: 4 grams of total fat
- Saturated Fat: 2.5 grams of saturated fat
- Unsaturated Fat: 1.5 grams of unsaturated fat
- Trans Fat: 0 grams of trans fat
- Carbohydrates: 8 grams of total carbs
- Fiber: 1 gram of fiber
- Protein: 1 gram of protein
- Cholesterol: 15 mg of cholesterol