Start by washing the large strawberries gently under cool water. Pat them dry carefully, then trim a small slice off the bottom to help them stand upright. Core the tops to create a little pocket for the delicious filling.

In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until everything is well incorporated and fluffy.

In a separate bowl, whip the cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture until it’s fully combined, ensuring you maintain that light, airy texture.

Using a piping bag or a small spoon, fill each prepared strawberry with the delightful cheesecake filling.

Place your filled strawberries in the refrigerator and let them chill for at least 1 hour.