Description
These no-bake cheesecake stuffed strawberries deliver all the flavors of strawberry cheesecake in a single bite! Quick, easy, and ready in just 35 minutes.
Ingredients
- 30-40 large strawberries or 50-60 smaller strawberries
GRAHAM CRACKER TOPPING
- 1/4 cup (30 grams) graham cracker crumbs, (crush up 2 graham crackers or use crumbs)
- 4 teaspoons butter, melted (20 grams)
- 1 teaspoon sugar (4 grams)
CHEESECAKE FILLING
- 8 ounces cream cheese, softened at room temperature
- 1 Tablespoon heavy cream (15 grams)
- 1 cup powdered sugar (115 grams)
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon juice (10 grams)
OPTIONAL CHOCOLATE DRIZZLE
- 2 ounces chocolates chips
Instructions
Prepare Strawberries
- Wash and dry strawberries.
- Using a tomato corer or sharp knife carefully remove the stem and hollow out the middle of the strawberry.
- Repeat with remaining strawberries.
- Set aside to continue drying while you prepare the filling.
Toast Graham Cracker Topping
- Preheat oven to 400°F.
- If using graham crackers (not crumbs), place 2-3 full size crackers in a bag. Use a rolling pin to crush them until you have a nice crumb size consistency.
- Mix the crushed graham crackers, melted butter, and sugar. Stir until the butter coats all the graham cracker crumbs and the sugar is mixed in.
- Spread on a baking sheet.
- Bake at 400°F for about 3-5 minutes or until lightly toasted.
- Set aside and let cool to room temperature.
Make Cheesecake Filling
- In a medium mixing bowl, whip the cream cheese, heavy cream, and sugar until light and fluffy. We recommend a hand mixer for this step.
- Add the vanilla extract and lemon juice and mix until smooth and fully combined. Scrape bowl and stir for another 30 seconds to make sure everything is fully incorporated. Transfer the filling to an airtight container and refrigerate for up to a week if not using within the next hour.
Assembly
- Put filling in a piping bag fitted with a large round, french, or star tip. See post details if you don't have a piping bag.
- Holding the piping bag in one hand and the strawberry in the other, gently place the bag inside the hollowed out strawberry. As you squeeze the bag and fill the strawberry, slowly pull the bag out of the berry. You want the filling to JUST start pushing out of the top of the strawberry. Repeat until filling is gone or strawberries are all filled.
- Put the toasted graham cracker crumbs into a small bowl.
- Holding a berry, gently press the filling into the toasted graham cracker topping to coat the top of the no-bake cheesecake filling.
- Repeat with remaining stuffed strawberries.
OPTIONAL: Chocolate Drizzle
- Melt chocolate chips using a double boiler or microwave (stir every 10-15 seconds if using the microwave as they will burn quickly.)
- Place the berries about 2 inches apart on parchment paper or a silicone baking mat.
- Drizzle the chocolate over the berries using a fork, spoon, a piping bag with a small round tip like used for writing, or a small Ziploc bag with the end cut off.
Plate and Serve
Notes
Substitutions and Additions. We prefer fresh lemon juice, but 100% pure bottled lemon juice will also work. Use half-and-half or milk instead of heavy cream. Crush your own graham cracker crumbs or use pre-crushed. Serve with a chocolate drizzle or without - both are equally delicious.
If using half-and-half or milk instead of heavy cream, you may not need the entire amount. Start with 1 teaspoon at a time and mix until smooth. You want the filling mixture to hold on a spoon and be thick and smooth, not thin. If the mixture is thin, and falls off the spoon easily, add a little more powdered sugar until it holds on the spoon.
We recommend a tomato corer to hull the strawberries, a hand mixer to mix the filling, and a piping bag with a large tip to fill the strawberries with the no-bake cream cheese filling.
Nutrition
- Serving Size: 1 strawberry
- Calories: 71
- Sugar: 6.8 g
- Sodium: 30.9 mg
- Fat: 4 g
- Carbohydrates: 8.5 g
- Protein: 0.9 g
- Cholesterol: 9.6 mg
