Juicy, fresh strawberries filled with a rich, creamy cheesecake filling—this no-bake, bite-sized dessert is perfect for any occasion.

1 lb fresh strawberries

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon lemon zest (optional)

1–2 tablespoons graham cracker crumbs (for garnish)

Fresh mint leaves (optional, for garnish)

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Start by washing and drying the strawberries thoroughly.
Slice each strawberry in half lengthwise. Use a small spoon or melon baller to scoop out the center of each half to make space for the cheesecake filling.
In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) until smooth and fluffy.
Spoon the mixture into a piping bag fitted with a star tip (or a plastic bag with a corner snipped off).
Pipe the cheesecake filling into the hollowed-out center of each strawberry half.
Sprinkle the graham cracker crumbs on top of each filled strawberry to mimic the classic cheesecake crust.
Optionally, garnish with fresh mint leaves for a pop of color and added flavor.
Refrigerate for at least 30 minutes before serving for the best texture and flavor.

Best enjoyed fresh but can be stored in the fridge for up to 24 hours.

Refrigerate for at least 30 minutes before serving to set the filling.

For a gluten-free version, omit the graham cracker crumbs or substitute with crushed gluten-free crackers or nuts like almonds or pecans.