Ingredients
Scale
- 18–24 large strawberries
- 1 cup heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- 1/3 cup sour cream
- 2/3 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional)
- 1/2 cup graham cracker crumbs
Instructions
- Prep the strawberries by cutting off the stems and slicing them in half lengthwise. Trim a small sliver off the back so they sit upright.
- Use a small melon baller to gently hollow out the center of each strawberry half.
- In a medium bowl, beat the heavy whipping cream until stiff peaks form, about 5 minutes.
- In a separate bowl, beat the cream cheese, sour cream, sugar, vanilla extract, and lemon juice until smooth.
- Fold the whipped cream into the cream cheese mixture until fully combined.
- Transfer the filling to a piping bag fitted with a star tip.
- Pipe the cheesecake filling onto each strawberry half.
- Sprinkle with graham cracker crumbs before serving.
Notes
- For a low-carb version, substitute a low-carb sweetener and omit the graham cracker crumbs.
- Strawberry size will affect yield; extra filling may remain.
- The cream cheese mixture can be made one day ahead and refrigerated.
- Prepped strawberries can be stored overnight in an airtight container with a paper towel.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian