These tasty cheesecake stuffed strawberries use cream cheese, honey and vanilla extract stuffed into strawberries with a graham cracker dusting on top. They will satisfy your sweet tooth with a serving of fruit to go with it!
It may be out of season, but I was lucky enough to find some plump, juicy berries at the store a few weeks ago and couldn’t resist snatching them up. A friend of mine brought cheesecake stuffed strawberries to a super bowl party a few years back and I got a sudden craving for them. Does that ever happen to you? A weird memory back to something delicious you tried once and then next thing you know you’re in the kitchen trying to recreate it? It certainly does to me.
All of the recipes I saw online for cheesecake stuffed strawberries, use some kind of highly processed sugar. I wanted to go a different route, so I experimented with honey instead. I’m happy to say the experiment was successful!
I’ve got to get my fix somewhere or I’ll end up ravenously shoving chocolate in my face at midnight like a mad woman. No one wants to see that. Trust me.
My problem is that a lot of lighter desserts leave me unsatisfied and still craving sugar. They either aren’t sweet enough or frankly, just aren’t very good. Well, these hit the mark on every level. And they’re easy and fun to make.
Since strawberries are the main ingredient, obviously, the end result is only going to be as tasty as the berries you use. So, make sure you pick good ones! Cutting off the tip of each berry helps them stay upright on the plate so they don’t spill their filling all over.
As you can see below, I just used a ziplock with the corner snipped off to squeeze the cream cheese filling into the berries, but you can use a cake decorating bag instead if you want to. Either works just fine.
For a party, I’d guess that each person would eat about 3 or 4 so you might want to double the recipe if you have a big group. That being said, I brought a single batch into the living room the other night for my husband as a surprise fruit filled dessert and we devoured them in record time. It took us roughly the duration of a two hour movie to put every last one of these suckers down.
If you’re serving cheesecake stuffed strawberries (to normal people) though, along with other snacks, a few per person should be plenty.
Don’t skip the graham cracker sprinkle either! It adds a touch more sweetness and just enough texture to make these seem rich and more like the real deal. If you need them to be gluten free, you can use some gluten free cookie crumbs if you can’t find GF graham crackers.
If you’re not a cheesecake lover, try these avocado chocolate truffles out or these fancy coconut balls. Both pass the clean but but actually delicious test!
Cheesecake Stuffed Strawberries Made Healthier
Ingredients
- 1 lb. fresh strawberries
- 4 oz. cream cheese room temperature
- 1-2 Tbsp. honey I used 1 but if you prefer it sweeter, add more
- 1 tsp. vanilla extract
- 1/2 a graham cracker crushed (about 2 Tbsp. crumbled)
Instructions
- In a small bowl, stir cream cheese, honey, and vanilla extract together until well mixed.*
- Cut the hull out of each strawberry and cut the bottom tip off so that it will sit evenly on a plate.
- Place cream cheese mixture into a decorating bag ( you can use a plastic bag and cut the corner off instead if desired).
- Pipe cream cheese mixture into each strawberry in a circle to create a swirl.
- Sprinkle with graham cracker crumbs. The strawberries do not keep well so serve immediately.**
Notes
Nutrition
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Nutrition facts are for 1 serving (Recipe makes 18-24 berries with each serving being 3-4 cheesecake stuffed strawberries, depending on how large they are).
