Cheesecake Stuffed Strawberries

Step 1

To prepare the strawberries: Cut the pointy end off of each strawberry to create a flat surface on the bottom. Remove the stems from each strawberry and use a paring knife or small melon baller to scoop out some of the inside for the filling, making sure not to go all the way through the bottom. Set aside.

Step 2

To make the filling: Using a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until well combined, stopping to scrape down the sides of the bowl as needed. Set aside.

Step 3

Pour the heavy whipping cream in a separate mixing bowl. Start mixing on low speed. Once the mixture increases some in volume, increase the speed to medium-high and mix until stiff peaks form.

Step 4

Add the whipped cream to the cream cheese mixture and mix it in on low speed with your mixer until just combined. Make sure not to over mix the whipped cream or it can deflate! If needed, finish folding in the whipped cream with a rubber spatula.

Step 5

To assemble the strawberries: Add the cheesecake filling to a large piping bag fitted with your preferred piping tip. Pipe the filling into each strawberry, swirling some of the filling around on top too. Top with crushed graham cracker crumbs, if desired.

Step 6

Serve and enjoy or store in an airtight container and refrigerate until ready to serve.