These cheesecake stuffed strawberries are fresh berries that are hollowed out, then filled with sweetened cream cheese and topped with crushed graham crackers. A simple no-bake treat that always get rave reviews!
Use a melon baller or small spoon to hollow out the insides of the berries.
Optional step: Slice the tips off the bottom of the strawberries so that they can stand up on a plate. Otherwise you can serve the berries on their sides.
Place the cream cheese in a bowl and beat with a mixer until smooth, 2-3 minutes.
Add the powdered sugar and beat until well combined.
Add the cream and vanilla and beat for 1 more minute.
Spoon the cheesecake mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of the bag.
Pipe the cheesecake mixture into each strawberry.
Sprinkle with graham crackers and serve. Garnish your serving plate with fresh mint if desired.
Notes
You can serve these berries on their sides, or cut a small slice off the bottom of each berry before you fill it so that they can stand upright.
The finished berries will stay fresh in the refrigerator for up to 8 hours. Store your berries loosely covered or in a single layer in an airtight container.
No piping bag on hand? You can use a large resealable bag instead, just cut off one corner after you add the filling.