Cheesecake Stuffed Strawberries recipe is fresh strawberries stuffed with a cream cheese filling and sprinkled with graham crackers. We like to make these for an easy dessert after any meal. They are a crowd favorite!
I always have mixed emotions on Mother’s Day. It’s a beautiful day to celebrate and recognize all that moms do.
I’m so grateful to be a mother but always feel like there’s room for improvement on my part. My own mother is amazing and I can only hope to be half the mom she is.
But then I’m also very sensitive to those who are future moms or want to be moms and can’t. Then I think of those, like my nephew, who have moms in heaven watching over them. I’m torn the whole day.
My husband always spoils me on Mother’s Day. The best part is that he always cooks dinner. Steaks, crab cakes, Scalloped Potatoes, and these cheesecake stuffed strawberries!
1 pint fresh strawberries, hulled and cored
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
3 graham crackers, crushed, or as needed
½ cup confectioners’ sugar
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary.. Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until fluffy and creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.
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