Directions 9 steps | 75 Minutes
Prep the strawberries. Core the strawberries with a small melon baller.
Use a paring knife to cut the tip of each strawberry, so the strawberries can stand.
In the bowl of a standing mixer fitted with the paddle attachment or with an electric hand mixer, beat the cream cheese until smooth and fluffy.
Add the powdered sugar and vanilla extract and beat until fluffy.
Add the heavy cream and beat until just combined.
Fill a piping bag fitted with an open star tip with the cream cheese mixture.
Use the prepared piping bag to fill the strawberries.
Sprinkle the graham cracker crumbs on top. Refrigerate the cheesecake stuffed strawberries for at least 1 hour before serving. (See notes.)
Serve chilled. Enjoy!
- The graham cracker crumbs will soften in the refrigerator. If you’d like the crumbs to be crispy, sprinkle them on top of the cheesecake stuffed strawberries just before serving.