After being hollowed out, juicy strawberries are stuffed with cheesecake. No-bake cheesecake stuffed strawberries are the ultimate spring/summer treat!
INGREDIENTS
SERVINGS: 30 STRAWBERRIES– 2 pounds fresh strawberries wash & patted dry– 8 ounces brick-style cream cheese softened (226 grams)– ½ cup powdered sugar (60 grams)– ½ teaspoon pure vanilla extract– ½ cup heavy whipping cream (120 ml)– Optional Topping: Crushed graham cracker crumb
INSTRUCTIONS
Step 1
To prepare strawberries: Cut the sharp end off each strawberry to flatten the bottom.
Step 2
Use a paring knife or small melon baller to scoop portion of the strawberry's inside for the filling, being careful not to go through the bottom. Set aside.
Step 3
To create the filling, beat cream cheese until smooth in a stand mixer with the paddle attachment or a large bowl with a handheld mixer.
Step 4
Add powdered sugar and vanilla extract and beat until fully blended, scraping bowl sides as needed. Set aside.
Step 5
Mix the whipped cream into the cream cheese mixture on low speed until barely blended.
Step 6
Do not overmix whipped cream or it may deflate! Finish folding whipped cream with a rubber spatula if needed.
Step 7
To assemble strawberries, add cheesecake filling to a large piping bag with your desired tip.
Step 8
Pipe the filling into each strawberry and swirl some on top. Add crushed graham cracker crumbs if desired. Serve or chill in an airtight container until ready to serve.