Ingredients:

  • 1 lb large strawberries
  • 1 tsp lemon juice
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup graham cracker crumbs
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon

Instructions:

  1. Wash and thoroughly dry the strawberries. Use a paring knife to slice off the leafy top and carefully hollow out the center of each berry to create a cavity. Slice a tiny sliver off the bottom point so the berries stand upright.
  2. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and aerated. Gradually add the powdered sugar, vanilla, and almond extract, beating on medium-high until the mixture is stiff and holds a peak.
  3. In a separate small bowl, combine the graham cracker crumbs, melted butter, and cinnamon until the texture resembles wet sand.
  4. Transfer the cheesecake mixture to a piping bag. Pipe the filling generously into each strawberry cavity, allowing it to mound slightly over the top, then dip or sprinkle with the graham cracker crumb mixture.