Ingredients
— The Fruit —
1 lb (about 1 pint) large fresh strawberries, washed and dried thoroughly
— The Cheesecake Filling —
8 oz (1 block) cream cheese, softened to room temperature
1/2 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1/4 cup heavy whipping cream (optional, for a lighter fluffier filling)
— The Topping —
1/4 cup graham cracker crumbs (about 2 full sheets, crushed)
Chocolate shavings or mini chocolate chips (optional garnish)
Instructions
1. **Prep Strawberries:** Wash the strawberries and dry them completely with paper towels. Slice the leafy green stem off the top of each berry to create a flat surface. Slice each strawberry in half lengthwise (from tip to stem base).
2. **Create the ‘Boat’:** If the strawberries are wobbly, you can slice a tiny sliver off the rounded back of each half so they sit flat on a serving platter. Use a small melon baller or a measuring spoon to gently scoop out a small hollow in the center of the red flesh to make room for the filling.
3. **Make Filling:** In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. (If using heavy cream, add it now and whip on high speed for 1–2 minutes until the mixture creates stiff, fluffy peaks).
4. **Pipe:** Transfer the cheesecake mixture to a piping bag fitted with a star tip (or a Ziploc bag with the corner snipped off). Pipe a generous swirl of filling into the hollow of each strawberry half, mimicking the look of a deviled egg.
5. **Top:** Immediately sprinkle the graham cracker crumbs over the piped filling. Add chocolate shavings if desired.
6. **Chill & Serve:** Place the strawberries on a serving tray. Refrigerate for at least 30 minutes to let the filling firm up slightly, or serve immediately for a softer texture.
Notes
**Strawberry Selection:** Choose the largest strawberries you can find. Small berries are difficult to hollow out and fill.
**Room Temp Cream Cheese:** Ensure your cream cheese is completely soft before mixing, otherwise, your filling will have lumps and won’t pipe smoothly.
**Make Ahead:** You can prepare the filling and the hollowed strawberries a day in advance (store them separately). Pipe the filling into the berries just before serving to keep the fruit fresh and the crumbs crunchy.
**Keto Version:** To make this low-carb, swap the powdered sugar for a powdered erythritol sweetener and skip the graham cracker crumbs (or use crushed pecans instead).
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American