Cheesecake Stuffed Strawberries

Why You’ll Love This Recipe

This recipe comes together quickly with minimal ingredients and no oven required. It’s light yet indulgent, naturally portion-controlled, and visually appealing. The balance of tangy cheesecake filling and fresh strawberries makes it a crowd-pleasing favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries

• Cream cheese

• Powdered sugar

• Vanilla extract

• Heavy whipping cream

• Optional graham cracker crumbs for topping

Directions

1. Wash the strawberries thoroughly and pat them dry.

2. Remove the stems and carefully hollow out the center of each strawberry.

3. In a bowl, beat the cream cheese until smooth.

4. Add powdered sugar and vanilla extract, mixing until well combined.

5. In a separate bowl, whip the heavy cream until soft peaks form.

6. Gently fold the whipped cream into the cream cheese mixture.

7. Transfer the filling to a piping bag or spoon.

8. Fill each strawberry generously with the cheesecake mixture.

9. Sprinkle with graham cracker crumbs if desired.

10. Chill briefly before serving for best texture.

Servings and timing

This recipe makes about 20 stuffed strawberries.
Preparation time is approximately 20 minutes.
Chilling time is 15 minutes.
Total time is about 35 minutes.

Variations

You can add lemon zest to the filling for a brighter flavor or swirl in melted chocolate for a richer taste. For a lighter option, use whipped cream cheese. Crushed cookies or mini chocolate chips also make great toppings.

Storage/Reheating

Store cheesecake stuffed strawberries in an airtight container in the refrigerator for up to 24 hours. They are best enjoyed fresh. Reheating is not recommended.

FAQs

Can I make these ahead of time?

Yes, but they’re best made the same day to keep the strawberries fresh.

Do I need a piping bag?

No, a spoon works fine, but a piping bag gives a cleaner look.

Can I use frozen strawberries?

Fresh strawberries are recommended, as frozen ones become too soft.

How do I keep strawberries from tipping over?

Trim a small slice off the bottom to help them stand upright.

Can I use flavored cream cheese?

Yes, strawberry or vanilla-flavored cream cheese works well.

Are these gluten-free?

Yes, just skip the graham cracker topping.

Can I add sweeteners other than powdered sugar?

Yes, honey or a sugar substitute can be used to taste.

How long do they last in the fridge?

They keep well for up to 24 hours.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and whipped topping alternatives.

Are these suitable for kids?

Yes, they’re a kid-friendly and fun dessert option.

Conclusion

Cheesecake Stuffed Strawberries are an easy yet impressive dessert that delivers big flavor in small bites. With their creamy filling and fresh fruit base, they’re perfect for entertaining or enjoying as a light, sweet treat anytime.

Cheesecake Stuffed Strawberries

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Cheesecake Stuffed Strawberries are an easy, no-bake dessert made with juicy fresh strawberries filled with a smooth, creamy cheesecake mixture. Bite-sized, elegant, and refreshing, they’re perfect for parties, holidays, or quick sweet cravings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 20 stuffed strawberries
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 20 large fresh strawberries
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy whipping cream
• Optional: 2 tablespoons graham cracker crumbs for topping

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Instructions

1. Wash the strawberries thoroughly and pat them dry.
2. Remove the stems and carefully hollow out the center of each strawberry.
3. In a bowl, beat the cream cheese until smooth and creamy.
4. Add the powdered sugar and vanilla extract, mixing until well combined.
5. In a separate bowl, whip the heavy cream until soft peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until smooth.
7. Transfer the filling to a piping bag or use a spoon.
8. Fill each strawberry generously with the cheesecake mixture.
9. Sprinkle with graham cracker crumbs if desired.
10. Chill for about 15 minutes before serving for best texture.

Notes

• Use firm, ripe strawberries for best results.
• A piping bag gives a cleaner, more decorative finish.
• Skip graham cracker crumbs to keep the recipe gluten-free.
• Best enjoyed the same day they are made.

Nutrition

• Serving Size: 2 stuffed strawberries
• Calories: 140 kcal
• Sugar: 10 g
• Sodium: 55 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg