Cheesecake-Stuffed Strawberries

I posted these on Babycenter in 2011 and they became my #1 recipe of the year. It’s kind of embarassing, really; these are so easy. With the help of my strawberry huller – I’m not a gadget gal, but this one is worth having — these are a cinch to prepare. I find the best strawberries year-round at my local Sam’s Club.

I took these up to school for Teacher Appreciation week and was blushing at the compliments. Do you think they knew how ridiculously easy these are?

Cheesecake-Stuffed Strawberries

Cheesecake-Stuffed Strawberries


24 large strawberries, hulls removed

12 ounces cream cheese, room temperature

1 1/2 teaspoons vanilla

1/4 cup, plus 2 tablespoons confectioners' sugar (add gradually, to taste)

1/4 cup graham cracker crumbs


Place cream cheese in a bowl and microwave for 30 seconds, or until soft. Use an electric mixer to combine the cream cheese, vanilla, and sugar. (Add the sugar gradually -- I like mine pretty sweet, but don't feel forced to use it all.)

Use a sharp knife to make a hole in the center of each strawberry (going as deep as you can without hitting bottom). Williams Sonoma makes a fabulous tool called the Strawberry Huller ($8) that will remove the stem and create a perfect hole in one easy step.

Spoon or pipe the filling into each hole. I like to pipe it in with a cake tip; it goes faster and looks better.

Sprinkle graham cracker crumbs on top!

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