When I saw a picture of cheesecake-stuffed strawberries on Pinterest the other day, I knew I had to make them. Succulent strawberries filled with sweetened cream cheese and topped with graham cracker crumbs — what’s not to love? They’re adorable, require only five ingredients, and are a snap to put together. These may very well end up in my Easter spread (yes, I realize it’s not even March yet, but once Valentine’s Day is over, I start planning my Easter menu. Next to Thanksgiving and Christmas, Easter is the best opportunity to showcase one’s cooking skills!). I followed the instructions from The Sweets Life, who in turn credits Nutmeg Nanny’s post about these berries.
Makes about 16 stuffed strawberries
- One pound of fresh strawberries
- 8 ounces cream cheese, at room temperature
- 3 to 4 tablespoons of confectioners (powdered) sugar. I liked 3 tablespoons; it wasn’t as sweet that way
- 1 teaspoon vanilla extract
- Graham crackers (half of a long sheet was more than enough)
Rinse the berries, then hull them. If needed, use your knife to hollow out the berries some more. If you’d like the finished berries to stand upright (instead of laying sideways like mine are), cut a small slice off the bottom of each berry.
Place the graham crackers into a plastic zip-top bag, then use a rolling pin or glass jar to crush the crackers into fine crumbs. Empty the crumbs into a shallow bowl or plate.
In a medium bowl, beat the cream cheese, sugar and vanilla extract with a handheld mixer until creamy and well-blended. Optional: To make it easier to fill the berries, place the cream cheese mixture into a disposable icing bag with the tip snipped off (or you can put it into a plastic zip-top bag and snip a corner).
Fill each berry with the cream cheese mixture.
Next, dip the top of each berry into the graham cracker crumbs. Repeat until all the berries are filled. Cover the plate of berries with plastic wrap and chill for at least 6 hours until the middle is firm.
Any extra cream cheese mixture can be refrigerated — they would make an excellent dip for apple slices, a yummy spread for cinnamon raisin bagels, a great filling for delicious graham cracker sandwiches with them. Enjoy!