Ingredients
Equipment
Instructions
Prep the Strawberries and Graham Crackers
- Wash and pat the strawberries dry with a paper towel.
- Slice the strawberries in half lengthwise.
- Turn the sliced strawberry over and cut a small sliver from the back of each half to create a flat surface so the strawberries don't roll around.
- Crush your graham crackers into fine crumbles. I like to use the bottom of a jar or glass to crush them, then I roll the jar over the crumbs to make them even finer.
Make the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese, softened butter and vanilla together until smooth.
- Gradually add powdered sugar, about 1/2 cup at a time, and beat until smooth, about 2 minutes. Using your spatula, scrape the inside of the bowl to remove any excess powdered sugar and beat again for another minute.
- If your frosting is too thick, add a tablespoon or two (one at a time to get the consistency you want) to the mixture and stir.
Top the Strawberries and Garnish
- Assemble your nozzle to your pastry bag and transfer the cream cheese mixture into the bag.
- Slowly, pipe a small dollop of frosting onto each strawberry half.
- Sprinkle crushed graham crackers over the top for that classic cheesecake finish.
- Arrange strawberries on a cute platter and serve. Enjoy!
Nutrition
Notes
- Dry your strawberries well or let them air-dry before piping so the topping doesn't slide off.
- If making the frosting ahead of time, let it come to room temperature before piping it onto your strawberries. If it's too cold, it will slide off.
- The cream cheese frosting makes about 2 cups, so you will definitely have a bit of the cream cheese mixture left over. I like to make a small cake or cupcakes to use the excess frosting! It will keep in the fridge for about a week.