Super EASY Strawberries Filled with Cheesecake

Rinse and pat dry 2 pounds of strawberries.

Twist off the green tops of the strawberries.

Core the strawberries using a Wilton 1A piping tip by twisting it into the strawberry until it bulges outwards, then remove the tip. Alternatively, use a paring knife to carve out the center of the strawberry.

Prepare a medium or large mixing bowl for the cheesecake filling.

Add 3/4 cup cold heavy cream to the bowl.

Add 1/3 cup powdered sugar to the heavy cream and 1/2 teaspoon vanilla extract.

Using an electric hand mixer, beat the mixture on low speed to combine, then increase to medium-high speed until thick, stiff peaks form.

In a separate mixing bowl, add 8 ounces of softened cream cheese and the remaining 1/3 cup powdered sugar, stirring until smooth and combined.

Gently fold the whipped cream into the cream cheese mixture using a spatula until completely combined.

Transfer the cheesecake filling into a piping bag fitted with a Wilton 2D tip or simply cut the end off the piping bag.

Fill the prepared strawberries with the cheesecake filling, topping with a decorative swirl.

Sprinkle 2 tablespoons of graham cracker crumbs on top of the filled strawberries.

Equipment Needed

Spice Level:

Dietary