Description
These Easter Cheesecake-Stuffed Strawberries are the perfect spring treat—fresh, creamy, colorful, and completely no-bake. Juicy strawberries are hollowed out and filled with a smooth vanilla cheesecake filling, then topped with sprinkles or crushed candy for a festive finish.
Ingredients
For the Strawberries
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1 lb large fresh strawberries
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Paper towels for drying
For the Cheesecake Filling
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8 oz cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
Optional Garnishes
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Graham cracker crumbs
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Easter sprinkles or pastel sanding sugar
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Crushed mini chocolate eggs
Instructions
1. Prepare the Strawberries
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Rinse the strawberries gently and dry them completely.
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Slice off the green tops.
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Use a small knife or teaspoon to carve a small hollow in each berry, making a little cup.
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Do not cut through the bottom.
2. Make the Filling
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In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy (about 2–3 minutes).
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Transfer to a piping bag with a round or star tip.
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No piping bag? Use a zip-top bag and snip the corner.
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3. Fill the Strawberries
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Pipe the cheesecake mixture into each hollowed strawberry, creating a small swirl on top.
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Place filled berries on a sheet pan lined with parchment.
4. Add the Toppings
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Sprinkle graham crumbs, dip the tops in sprinkles, or press on crushed mini eggs.
5. Chill
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Refrigerate for at least 30 minutes to help the filling set.
Notes
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Dry the strawberries well—any moisture makes the filling slide off.
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Make sure the cream cheese is fully softened before beating.
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For a colorful look, mix and match toppings.
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Best served chilled for the cleanest bite.