Strawberries stuffed with cream cheese were just too simple. Again I found myself wondering why I didn’t think of that! As creative as I think I am, apparently I still have a way to go before I’m truly creative and innovative. Hollowing out berries and piping in cream cheese filling, then sprinkling with graham crumbs was great!
The recipe is simple and takes very little time to make look gorgeous. A recipe isn’t really needed, but it helps to have a guideline on how much sugar to start adding to the cream cheese. I used The Girl Who Ate Everything’s recommendations, but there are other blogs with different ideas. Some have you buying a box of instant cheesecake, which only makes me laugh. Can we say waste of money? Some suggest buying pre-flavored cream cheese, and that’s also ridiculous and too lazy for me.
Maybe I’m being cheap, but a simple block of cream cheese, room temp, a 1/4 cup of powdered sugar, and a glug of vanilla was all it took to make the filling. As I said, no recipe really needed, just simple common cooking sense. I bumped the powdered sugar up to the 1/2 cup and thought it was a tish too sweet for my taste. I’d use more like a heaping 1/4 cup next time.
I mixed the cream cheese the previous day, then stored it in a zippered plastic bag in the fridge. When ready to use, I just snipped a small corner off the bag and piped it into the prepared strawberries! I had some leftover for another batch of berries so I stored the bag in a fresh zippered bag, in the fridge. Again, common sense.
Preparing the berries was more time-consuming, but I’d had a great idea so it was quick work. I was taking these to my sister Linda’s house one weekend and I grabbed my melon baller tool when I was packing to travel. It has a smaller end and a larger end. I thought the smaller end might be handy for scooping the centers, should I need to do that. And wow, it worked perfectly.
Often the larger strawberries are already naturally hollowed, but I didn’t have any luck with that. Mine weren’t, so I scooped them all out a bit to make room for more filling. The scooper trick worked better than using a paring knife, as the recipe had suggested. Once I had them all scooped, piping the filling went quick.
I sprinkled some graham cracker crumbs over the tops and they were so pretty and tasty looking.
After scooping the centers of the berries, I had a little bowl of strawberry innards left. Not much, like 1/8 a cup or so. It would have been nice to mash them up and add them to the cream cheese mixture, if you were preparing it all in the same day. My cheesecake filling was in the bag and ready to pipe, so I didn’t bother to add the mashed strawberries. But it’s an idea to do at another time, perhaps. Or even add some mashed blueberries to the cream cheese and make it a berry fest of flavor!
This would be a nice dish to serve for Mother’s Day, so I’m posting it in plenty of time if you want to get working on that. Few ingredients, make ahead possibilities, and all that flavor! It’s a treat with little fuss. Your Mama would be proud. And happy.
Cheesecake Stuffed Strawberries
8 oz cream cheese; room temp
1/4 – 1/2 cup powdered sugar (I used 1/2 cup)
1 teaspoon vanilla extract
1 lb large strawberries
1/4 cup graham cracker crumbs
In a medium bowl, beat the cream cheese, powdered sugar and vanilla until mixed. Using a small zippered bag, set it into a cup and turn the sides down. Scrape the cream cheese into the bag, zip and refrigerate.
Clean the strawberries, scooping out more of the centers if they aren’t already hollowed out naturally.
Cut the tip off the zippered bag and pipe cream cheese into the strawberries, laying them on a serving dish.