I love cheesecake. I mean LOVE. I make it all the time. For everyone. For everything. For anything. I’ve been making cheesecake since I was 9 years old. Since I was a teenager it has been my go-to special occasion dessert and I’ve experimented with every kind of topping possible, including my favorites: peaches, cherries, and strawberries. However, fundamentally I always make it the same way, using the same methods: a NY style cheesecake batter poured into a delicious buttery graham cracker crust inside my trusty spring-form pan and finally, topped with whatever fruit I am craving. When I came across a sweet new twist on an old favorite of mine, I knew I had to try this. I served these petite ‘cheesecakes’ at a family birthday party and they were gobbled up almost as soon as I had set them out. Everyone loved them. The sprinkle of crushed graham cracker made them! With a perfect balance between rich, creamy cheesecake and the sweet fruity strawberries these are a must try for both cheesecake lovers and non-cheesecake lovers alike.
Cheesecake Stuffed Strawberries
- 1 lb large strawberries
- 8 oz. cream cheese, softened
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- graham cracker crumbs
- Rinse the strawberries and, using a paring knife, cut around the top of the strawberry.
- Remove the top of the strawberry and clean out the inside so that you’re left with a nice little hole in the center of the strawberry.
- Prep all the strawberries and then set them aside.
- In a mixing bowl beat the cream cheese, powdered sugar, and vanilla together until creamy and evenly combined.
- Put cream cheese mixture into a piping bag or a ziplock back with one of the corners snipped off.
- Fill the strawberries with the cream cheese mixture and arrange in a single layer on a plate or serving tray.
- Sprinkle generously with graham cracker crumbs.