Stunning yet easy-breezy as a summer’s day to make!
A few summers ago, I needed something to serve at my parents’ anniversary get-together. While it wasn’t a black-tie affair, we’d cobbled together an elegant little garden party with a handful of friends and family to celebrate their milestone. My mom loves champagne, so that was a must. We had a few appetizers planned, but cake seemed like too much for an outdoor gathering on what was set to be a fairly warm summer evening. I stumbled across cheesecake-stuffed strawberries, which turned out to be perfect for the occasion!
These little gems look beautiful sitting on a platter: the bright red color of the strawberries and the twist of cheesecake filling sprinkled with graham cracker crumbs make for a lovely presentation. What’s even better is that they taste amazing! Biting into one of the strawberries, you get the wonderful fruit flavor and the creamy, slightly tart cheesecake filling all at once. It’s the best of strawberry-topped cheesecake, without all of the work.
You will love cheesecake-stuffed strawberries because it’s a no-bake dessert that is easy to assemble and looks elegant. They’re sophisticated enough for a champagne toast at a garden party, yet can be the perfect dessert at a barbecue in the park, as they’re portable and easy to serve. While I think of them as a summer dessert, they can also be a cute holiday treat with their red and white color scheme. Cheesecake-stuffed strawberries are versatile, easy, and super tasty.
Storing strawberries
We’ve all done it: planning ahead, we stock up on strawberries a few days before we actually need them. We bring them home from the store and leave them on the counter, only to find they’ve gone bad by the time we’re ready to use them. Bear in mind that fresh strawberries have a short shelf life, as their high sugar content makes them especially prone to over-ripening at room temperature.Â
If you need to keep your fresh strawberries for a few days, store them unwashed in the crisper drawer of your refrigerator. If your crisper has a humidity setting, set it to low. The goal is to keep the delicate fruit as dry and cool as possible until you’re ready to use it.
How do I store leftovers?
Cheesecake-stuffed strawberries are best enjoyed the day they’re made. If you have leftovers, however, you can store them up to 24 hours in an airtight container in the fridge, but the berries and the graham cracker crumbs will start to soften.
Serving suggestions
First, let’s talk about variations. An easy variation is to swap out regular graham cracker crumbs with cinnamon graham cracker crumbs. The cinnamon-sugar flavor goes really well with the cheesecake filling. If you like a little decadence, try adding some chocolate shavings or mini chocolate chips on top.
While cheesecake-stuffed strawberries are a lovely treat on their own, you can also pair them with other desserts, particularly if you’re serving a crowd. For instance, Pound Cake (this one’s made with cake mix!) or Pistachio Cake are both complementary options. Alternatively, if you want another handheld dessert, consider cupcakes: Biscoff Cupcakes With Biscoff Buttercream are unique, delicious, and portable!
Cheesecake-Stuffed Strawberries
Ingredients Â
- 1 pound large fresh strawberries
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- Pinch kosher salt
- 1 1/4 teaspoons vanilla extract
- 1/4 cup graham cracker crumbs
InstructionsÂ
- Rinse the strawberries and gently dry them. Cut off the stems and scoop out the center of each strawberry with a small knife or melon baller.
- In a medium bowl, combine the softened cream cheese, powdered sugar, salt, and vanilla extract until the mixture is smooth.
- Use a spoon or piping bag to fill the hollowed strawberries with the cream cheese mixture.
- Sprinkle the crushed graham cracker crumbs over the filled strawberries.
- Refrigerate the stuffed strawberries until ready to serve.
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