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February Munchie - Cheesecake Stuffed Strawberries


▢ 2 lb (907 g) strawberries rinsed and patted dry

▢ ⅔ cup (84 g) powdered sugar divided

▢ ¾ cup (177 ml) heavy cream

▢ ½ teaspoon vanilla extract

▢ 8 oz (226 g) cream cheese softened

▢ 2 Tablespoons graham cracker crumbs


Twist the strawberry stems to remove, then core the strawberries. To do this I use a Wilton 1A tip, insert it directly over the center of the stem, and insert it into the berry, but you can use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.

2 lb (907 g) strawberries

  1. Combine whipped cream, about half (⅓ cup/42g) of the sugar, and vanilla extract in a large mixing bowl and use an electric mixer to whip together until you achieve stiff peaks (mixture should have a thickened, fluffy consistency).

  2. ⅔ cup (84 g) powdered sugar, ¾ cup (177 ml) heavy cream, ½ teaspoon vanilla extract

  3. In a separate bowl, stir together cream cheese and remaining (⅓ cup/42g) powdered sugar until smooth.

8 oz (226 g) cream cheese

  1. Add whipped cream to cream cheese mixture and use a spatula to gently fold together until completely combined. Don’t over-mix or you’ll deflate your whipped cream.

  2. Spoon or pipe cheesecake filling into cored strawberries, mounding the filling generously on top of the berry (I like to use a Wilton 2D tip).

  3. Sprinkle graham cracker crumbs lightly over cheesecake filling.

  4. 2 Tablespoons graham cracker crumbs

Serve immediately or cover and refrigerate for up to 24 hours before serving. The filling will thicken slightly as it sits.

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