Ingredients
Equipment
Method
- Begin by carefully washing your fresh strawberries. Gently pat them dry with a paper towel to remove any excess moisture. Next, using a small, sharp knife, hull the strawberries by cutting out the green stems. Once hulled, slice each strawberry in half lengthwise. You want to create a flat surface on one side for stability and a natural cavity on the other side to hold the cheesecake filling.1 pound fresh strawberries
- In a medium mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer on medium speed, or a whisk and some elbow grease, to beat the cream cheese and sugar until they are smooth, creamy, and well combined, with no lumps of cream cheese remaining.8 ounces cream cheese, 1/4 cup granulated sugar
- Stir in the vanilla extract and the optional lemon zest. Beat again until everything is thoroughly incorporated and the filling has a lovely, fragrant aroma.1 teaspoon vanilla extract, 1/4 teaspoon lemon zest
- Carefully spoon or pipe the prepared cheesecake filling into the hollowed-out cavities of each strawberry half. Aim for a generous dollop, filling the space without overflowing too much. If you don't have a piping bag, a spoon works perfectly well.1 pound fresh strawberries
- Lightly sprinkle the tops of the cheesecake-stuffed strawberries with crushed graham crackers for a delightful crunch. You can also add a few fresh berries like blueberries or raspberries for extra color and flavor. Gently melt semi-sweet or dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth, then drizzle over the finished strawberries.crushed graham crackers, fresh berries, chocolate drizzle
Notes
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. Not recommended to freeze.
