These Cheesecake Stuffed Strawberries are like bite-sized cheesecakes with a juicy punch of strawberry in every bite. Unlike a baked cheesecake, these can be served up the same day! Each strawberry is filled with a no-bake cheesecake filling, topped graham cracker crumbs, and a little swirl of whipped cream.
8 ounces cream cheese softened
1/4 cup powdered sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
20 large strawberries washed
In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, sour cream, and vanilla extract; beat well.
Transfer the cheesecake filling into a piping bag fitted with a star tip.
Cut the top off the strawberries to remove the green stem and leaves and to make a flat surface so the strawberries can sit upright. Use a sharp knife to cut the strawberries in half vertically from the point of the strawberry down close to the base, but do not cut all the way through. Cut each half into 3 wedges (again, do not cut all the way through the base of the strawberry) to form a total of 6 petals. Place your finger down inside of the strawberry to make room for the filling to be piped inside.
Pipe the cheesecake filling into the center of the strawberry, filling enough that the petals flare out and the filling is visible between the petals and on top of the strawberry. Repeat with all of the strawberries.
Serve immediately or chill for 1-2 hours before serving.