Fresh strawberries filled with a creamy cheesecake mixture make for a delightful and easy dessert.
Author:Jessica
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:45 minutes (including chilling time)
Yield:12 servings 1x
Category:Dessert
Method:No-bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound fresh strawberries
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipped topping
1/4 cup graham cracker crumbs
Mint leaves for garnish (optional)
Instructions
Rinse the strawberries under cold water and gently pat them dry with a paper towel. Slice off the tops and carefully hollow out a small portion of the inside using a small spoon or a paring knife, creating space for the filling.
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until smooth and creamy.
Gently fold in the whipped topping until fully incorporated, creating a light and fluffy cheesecake filling.
Using a piping bag or a small spoon, fill each hollowed strawberry with the cheesecake mixture, generously overfilling them if desired.
Sprinkle the tops of the filled strawberries with graham cracker crumbs for a crunchy finish.
Arrange the filled strawberries on a serving platter and garnish with mint leaves if desired. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
For a chocolate twist, drizzle melted chocolate over the filled strawberries before serving.
You can also substitute the whipped topping with Greek yogurt for a tangier flavor and added protein.