Ingredients
- 3 lbs fresh large strawberries
- 8 oz (1 package) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream
- 1/4 cup graham cracker crumbs
Instructions
Wash and dry the strawberries well so the filling sticks. Slice each one in half lengthwise, keeping the stem attached. Cut a small piece off the bottom of each half so they sit flat. Use a small knife or melon baller to scoop out a little “bowl” in each half.
In a stand mixer with a whisk attachment (or using a hand mixer), whip the heavy cream on high speed until stiff peaks form, about 5-7 minutes. You’ll know it’s ready when it holds its shape when lifted. Transfer it to a bowl and set it aside.
In the same mixing bowl (no need to wash it), beat the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and fluffy. This takes about a minute. Gently fold in the whipped cream, making sure not to deflate it.
Spoon the cheesecake mixture into a piping bag and pipe it into the hollowed-out strawberries. If you don’t have a piping bag, a zip-top bag with a corner cut off works just as well.
Sprinkle graham cracker crumbs over the top of each strawberry immediately after piping the filling. This way, they stick nicely to the creamy surface.
You can serve them right away, but they taste even better after chilling for about 30 minutes. Store them covered in the fridge until ready to eat.
Notes
Serving ideas: make them look extra fancy
For a beautiful presentation, arrange the strawberries on a serving platter and garnish with fresh mint leaves. If you’re feeling extra fancy, dust them lightly with powdered sugar or drizzle with a little caramel or chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (optional)
- Category: Dessert