Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, though the filling won't be quite as rich and creamy. Avoid using fat-free cream cheese as it tends to have a less desirable texture and may not hold its shape as well when piped.

My strawberries keep tipping over. What am I doing wrong?

Make sure you're cutting enough off the bottom to create a flat, stable surface. If your strawberries are irregularly shaped, you might need to cut a bit more to create stability. You can also position them in a container where they can lean against each other for support.

How far in advance can I make these strawberries?

For best results, these should be made no more than 8 hours before serving. The strawberries will begin to release moisture the longer they sit, which can make the filling and topping soggy.

Can I use whipped cream cheese instead of regular cream cheese?

While whipped cream cheese will work in a pinch, regular cream cheese (softened to room temperature) provides the best texture and flavor for the filling. Whipped cream cheese contains more air and may result in a less stable filling.

Cheesecake Stuffed Strawberries Recipe

Description

Cheesecake stuffed strawberries are a quick and elegant dessert featuring juicy strawberries filled with a creamy cheesecake mixture, then topped with buttery graham cracker crumbs for a delightful crunch.

Ingredients

Units Scale

Strawberries

18 (1 pint) strawberries, hulled

Cheesecake

8 ounces cream cheese, room temperature
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream

Graham Cracker Crumbs

1/3 cup graham cracker crumbs
1 teaspoon granulated sugar
1/2 tablespoon salted butter, melted

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Instructions

Prepare the strawberries: Slice off the bottom pointy end of each strawberry to create a flat surface so the strawberries can stand upright. Carefully cut out the green top at a slant, ensuring not to cut too deep and accidentally make a hole at the bottom of the strawberry.
Make the cheesecake filling: In a mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and heavy cream. Use a hand mixer on medium speed to beat the ingredients until creamy. Transfer the cheesecake mixture to a disposable piping bag or a sandwich bag with a small hole cut in the corner.
Fill the strawberries with cheesecake: Pipe the cheesecake filling into the hollowed-out top of each strawberry, swirling the filling attractively around the top.
Prepare the graham cracker topping: In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
Coat the strawberries: Dip the tops of the cheesecake-filled strawberries into the graham cracker mixture, ensuring they are evenly coated.
Store or serve: Place the finished strawberries in the refrigerator for storage, or serve them immediately for the best texture and flavor.

Notes

The strawberries are best served fresh but can be stored in the refrigerator for a few hours before serving.
If you don’t have a piping bag, use a sturdy sandwich bag as a substitute by cutting a small hole in one of the corners.
You can use low-fat cream cheese for a lighter option, but the texture and taste may vary slightly.

Nutrition

Serving Size: 1 strawberry
Calories: 85
Sugar: 6g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg