Cheesecake Filled Strawberries Delight (Printable)

Juicy strawberries filled with creamy, tangy cheesecake and graham cracker crumbs for a quick, no-bake delight.

# What You’ll Need:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 ounces cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon pure vanilla extract

→ Topping

05 - 2 tablespoons graham cracker crumbs

# How-To:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently scoop out additional flesh to create a cavity for filling.
02 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until mixture is smooth and fluffy.
03 - Transfer cheesecake filling to a piping bag or a resealable plastic bag with a corner snipped off. Pipe filling generously into each hulled strawberry.
04 - Sprinkle graham cracker crumbs over the filled strawberries evenly.
05 - Arrange stuffed strawberries on a serving platter and chill for 10 minutes before serving, if desired.

# Expert Advice:

01 -
  • They look fancy enough to impress guests but require zero baking skills or oven time.
  • The sweet-tart strawberry-and-creamy-cheese combo hits that perfect dessert note without feeling heavy.
  • You can prep them in under thirty minutes start to finish, making last-minute entertaining actually doable.
02 -
  • Don't skip drying the strawberries after rinsing—wet berries release water into the filling and turn it watery within hours.
  • The cream cheese absolutely must be soft before beating, or you'll end up with a grainy texture that no amount of mixing will fix.
  • These are best eaten the same day; the filling stays creamy but the strawberries start to soften as they sit.
03 -
  • Use a melon baller instead of a knife to hollow out the strawberries if you have one—it's faster and creates more uniform cavities.
  • Make the filling while the strawberries chill; the timing works out so everything's ready to assemble at once without idle waiting.
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