No-Bake Cheesecake Stuffed Strawberries
Make quick, individual dessert bites using fresh strawberries filled with a simple no-bake cream cheese mixture.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 50 min
- Yield: 24 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 24 large strawberries
- 1 tablespoon lemon juice (optional, for dipping)
- 1 tablespoon graham cracker crumbs (optional, for topping)
Instructions
- Prepare the strawberries: Gently wash and dry the strawberries. Cut a small, shallow cone shape from the top of each strawberry where the stem was attached. Carefully scoop out a small amount of the inner flesh to create a well for the filling. Set aside.
- Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and heavy cream. Mix on low speed until just combined and smooth. Do not overmix.
- Fill the strawberries: Transfer the cheesecake mixture to a piping bag fitted with a star tip, or use a small spoon. Pipe or spoon the filling into the hollowed-out center of each strawberry until full.
- Chill: Place the filled strawberries on a plate or tray lined with parchment paper. Refrigerate for at least 30 minutes to allow the filling to firm up.
- Serve: If desired, lightly brush the tops of the filled strawberries with lemon juice and sprinkle with graham cracker crumbs just before serving.
Notes
- For a firmer filling, chill the cream cheese mixture for 15 minutes before piping.
- You can use a small melon baller or a paring knife to hollow out the strawberries.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 strawberry
- Calories: 75
- Sugar: 6
- Sodium: 45
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 15