Ingredients
1 pound fresh strawberries, about 12–16 large berries
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest (from about 1/2 a lemon)
2 tablespoons graham cracker crumbs (optional, for a crunchy topping)
Lime zest (optional substitute for lemon zest)
Instructions
Rinse strawberries and carefully hull them using a small paring knife while keeping the stems intact.
In a food processor, combine cream cheese, powdered sugar, vanilla extract, and lemon zest. Process until smooth and fluffy with no lumps.
Transfer the cheesecake mixture into a piping bag and cut the tip to create a 1/4-inch opening.
Hollow out the bottom third of each strawberry hollow.
Pipe the cheesecake filling into the hollowed strawberries, pressing the mixture gently to fill completely.
Sprinkle graham cracker crumbs over the filling if desired.
Chill the stuffed strawberries in the refrigerator for at least 20 minutes before serving to allow the filling to set.
Notes
Select strawberries with firm stems for easier hulling and presentation.
Mix powdered sugar thoroughly to avoid clumps.
Chill for no longer than 2 hours to prevent the strawberries from becoming overly cold and losing moisture.
Substitute plain shortbread or digestive biscuits for graham crackers if preferred.
Lime zest works equally well for a tropical twist.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg