These cheesecake stuffed strawberries are not only easy to prepare, but they also look impressive on any dessert platter. They offer the perfect combination of fresh fruit and rich, creamy cheesecake without the need to bake or slice. With just a few ingredients and minimal effort, you get a decadent treat that’s light, flavorful, and totally addictive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries
Cream cheese (softened)
Powdered sugar
Vanilla extract
Graham cracker crumbs (optional for topping)
Directions
Wash the strawberries and pat them dry thoroughly.
Use a paring knife or a strawberry huller to remove the stem and hollow out the center of each strawberry.
In a medium bowl, beat the cream cheese until smooth.
Add powdered sugar and vanilla extract to the cream cheese and beat until fully combined and creamy.
Transfer the cheesecake mixture to a piping bag or plastic bag with the corner snipped off.
Pipe the filling into the hollowed-out strawberries.
If desired, sprinkle the tops with crushed graham crackers.
Chill the stuffed strawberries in the refrigerator for at least 30 minutes before serving.
Servings and timing
This recipe makes about 20 stuffed strawberries, depending on the size. Prep time: 20 minutes Chill time: 30 minutes Total time: 50 minutes Servings: 6–8
Variations
Chocolate Drizzle: Drizzle with melted chocolate or dip the bottoms in chocolate for extra decadence.
Nut Topping: Sprinkle chopped nuts like pecans or almonds over the filling.
Mini Chocolate Chips: Mix into the cheesecake filling or use as a topping.
Flavored Cheesecake Filling: Add lemon zest, cocoa powder, or a spoonful of fruit jam to the filling for different flavor profiles.
Dairy-Free Version: Use dairy-free cream cheese and a powdered sugar substitute to make it vegan-friendly.
Storage/Reheating
Store leftover cheesecake stuffed strawberries in an airtight container in the refrigerator for up to 2 days. For best texture and freshness, serve them the same day. These are not suitable for freezing or reheating.
FAQs
Can I make cheesecake stuffed strawberries ahead of time?
Yes, you can prepare them a few hours in advance. Keep them chilled until ready to serve for the best texture.
How do I keep the strawberries from getting soggy?
Make sure the strawberries are completely dry before filling them, and avoid making them too far ahead of time.
Can I use frozen strawberries?
No, frozen strawberries tend to be too soft and watery for this recipe. Fresh strawberries work best.
What type of cream cheese should I use?
Use full-fat block cream cheese for the richest, creamiest filling. Avoid whipped or spreadable versions.
Do I need a piping bag?
A piping bag gives a clean, professional look, but a plastic sandwich bag with the corner cut off works just as well.
Can I make these with other fruits?
Yes, you can use similar-sized fruits like hollowed-out raspberries or halved peaches as variations.
How long will the filling stay fresh?
The cheesecake filling can be made up to 2 days in advance and stored in the refrigerator until ready to use.
Can I skip the graham cracker topping?
Absolutely. The graham cracker crumbs are optional and mainly used to mimic traditional cheesecake flavor.
How can I make the filling sweeter?
You can adjust the sweetness by adding more powdered sugar or a drizzle of honey to the cream cheese mixture.
Are these good for kids’ parties?
Yes, they’re colorful, fun, and easy for little hands to grab, making them a hit at children’s parties.
Conclusion
Cheesecake stuffed strawberries are a delightful treat that combines the fresh sweetness of strawberries with the creamy richness of cheesecake in a bite-sized dessert. Whether you’re entertaining guests or treating yourself, these no-bake delights are easy to make and always a crowd favorite
Cheesecake stuffed strawberries are a no-bake, bite-sized dessert featuring fresh strawberries filled with a creamy cheesecake mixture. Perfect for parties or sweet snacking, they’re elegant, easy, and delicious.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:50 minutes
Yield:20 stuffed strawberries
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
20 fresh strawberries
8 oz cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
2 tbsp graham cracker crumbs (optional, for topping)
Instructions
Wash the strawberries and pat them completely dry.
Use a paring knife or strawberry huller to remove the stem and hollow out the center of each strawberry.
In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract to the cream cheese and beat until creamy and fully combined.
Transfer the cheesecake mixture to a piping bag or a plastic sandwich bag with the corner snipped off.
Pipe the cheesecake filling into the hollowed-out strawberries.
Sprinkle with graham cracker crumbs if desired.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Ensure strawberries are fully dry before filling to prevent sogginess.For added flair, drizzle with melted chocolate or dip the bottoms in chocolate.The filling can be made up to 2 days in advance and stored in the fridge.Use full-fat block cream cheese for the best texture.Serve the same day for optimal freshness.
