Ingredients
Equipment
Method
- Begin by washing your strawberries thoroughly and gently patting them dry with a paper towel. Carefully hull each strawberry by removing the green leafy top. Then, slice each strawberry in half lengthwise, creating a stable base and a cavity for the filling.1 pound fresh strawberries
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer or a whisk, beat the ingredients until the mixture is smooth, creamy, and well combined. If you desire a brighter, more refreshing flavor, stir in the fresh lemon juice at this stage.8 ounces cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice
- Carefully spoon or pipe the cheesecake filling into the cavity of each strawberry half. You can use a small spoon for this, or for a more polished look, transfer the filling to a piping bag with a star tip or a zip-top bag with a corner snipped off. Fill each strawberry generously, but avoid overstuffing to prevent the filling from spilling out.1 pound fresh strawberries
- Arrange the filled strawberries on a serving platter. For an extra touch of indulgence, top each one with a dollop of whipped cream. You can also sprinkle them with crushed graham crackers or your favorite cookie crumbs for added texture and flavor. Garnish with fresh mint leaves for a pop of color and aroma just before serving.whipped cream, crushed graham crackers or cookie crumbs, fresh mint leaves
Notes
These Cheesecake Stuffed Strawberries are best enjoyed fresh, but leftovers can be stored. For optimal freshness, place the stuffed strawberries in an airtight container and refrigerate for up to 2 days. It's important to note that the strawberries may release some moisture over time, and the crust topping (if used) might soften slightly. Unfortunately, these are not ideal for freezing as the texture of the strawberries and cream cheese filling can change significantly upon thawing. If you must prepare them ahead of time, consider stuffing them just a few hours before serving for the best texture and presentation.
