ADVERTISEMENT
Prep the Strawberries:
Rinse and dry strawberries.
Slice each strawberry in half lengthwise.
Use a small spoon or melon baller to gently scoop out a small hollow in the center of each half (where the filling will go).
Make the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
For extra flavor, add a little lemon juice or zest if desired.
Fill the Strawberries:
Transfer the cheesecake mixture to a piping bag or a zip-top bag with a corner snipped off.
Pipe the filling into the hollowed-out part of each strawberry half.
Top and Chill (Optional):
Sprinkle crushed graham crackers over the tops for that “cheesecake crust” effect.
Optionally add a bit of lemon zest or mini chocolate chips.
Chill for 20–30 minutes if you'd like the filling to firm up more, but they can be served immediately.
Tips & Variations:
Flavor twist: Add a spoonful of strawberry or raspberry jam to the cream cheese for a fruitier flavor.
Lighter version: Use reduced-fat cream cheese and a little Greek yogurt.
Fancy finish: Drizzle with melted chocolate or white chocolate for an extra pop.
ADVERTISEMENT
