Cheesecake Stuffed Strawberries

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Author — Jennifer

Serves —

Indulge in a delicious and easy-to-make, fresh, and creamy dessert with these Cheesecake Stuffed Strawberries!

Prep Time 20

Total Time 20

Prepare the strawberries by washing them and cutting off the stemmed tops of the strawberries.
Use a paring knife to core out the center of the strawberries and then set the strawberries aside.
In a medium bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until fully combined and creamy, about 3-5 minutes.
Spoon the cream cheese mixture into a piping bag or ziploc bag.
Pipe the cream cheese mixture into the center of the strawberries until the cavity is filled and there is some cream cheese mixture poking out the top.
Sprinkle the tops of the strawberries with vanilla wafer crumbs and then serve.

Storage:

To Store: Depending on how ripe your strawberries are, these stuffed strawberries will last in the refrigerator anywhere from 2-7 days. Make sure to place them in an airtight container for maximum storage time.
To Freeze: To freeze your strawberries, individually wrap them in foil or plastic wrap and freeze them for up to two months.

Tips:

The amount of sweetener used depends on how sweet and ripe your strawberries are. If you have naturally sweeter strawberries, you may not need as much sweeter, and the opposite is true if you have less sweet strawberries.
If you add mini chocolate chips to the cheesecake mixture, make sure that the piping bag hole is big enough for the chocolate chips to go through.