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

2/3 cup (84 g) powdered sugar, divided

3/4 cup (177 ml) heavy cream

1/2 teaspoon vanilla extract

8 oz (226 g) cream cheese, softened

2 tablespoons graham cracker crumbs

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Wash and dry strawberries thoroughly. Cut off tops and hollow out centers with a small knife or melon baller.
Beat softened cream cheese with half of the powdered sugar until smooth and creamy.
In a separate bowl, whip heavy cream with remaining powdered sugar and vanilla until stiff peaks form.
Fold whipped cream into cream cheese mixture to create cheesecake filling.
Spoon or pipe filling into hollowed strawberries.
Sprinkle graham cracker crumbs over the tops.
Chill in the refrigerator for at least 30 minutes before serving.

Drizzle melted chocolate for extra richness.

Top with crushed cookies, chopped nuts, or lemon zest for variation.

Use sugar-free sweetener for a lighter version.

Ensure strawberries are completely dry before filling to prevent sogginess.

Best served within 24 hours for optimal freshness.