Cheesecake Stuffed Strawberries are a lovely little treat that brings together sweet, creamy cheesecake filling and juicy, fresh strawberries. These bite-sized snacks are perfect for when you want something delicious but not too heavy. The soft cream cheese mixture inside the strawberries pairs beautifully with the natural sweetness of the fruit, making each bite a refreshing delight.
I love making these because they come together quickly and don’t require baking, which is such a bonus on busy days. Sometimes, I like to add a touch of vanilla or a sprinkle of graham cracker crumbs on top for a little extra fun texture. They’re always a hit whenever I bring them to gatherings or just as a special snack for myself.
One of my favorite ways to enjoy these Cheesecake Stuffed Strawberries is chilled right from the fridge, especially on a warm afternoon. They feel light and satisfying, and they’re a perfect little sweet treat that doesn’t leave you feeling overly full. Plus, they’re so pretty on a plate—easy to share and even easier to love!
Key Ingredients & Substitutions
Strawberries: Fresh, large strawberries work best because they’re easier to hollow and can hold more filling. If you can’t find large ones, medium-size will do just fine. Make sure they are ripe and firm to avoid mushy bites.
Cream Cheese: This is the base of the cheesecake filling. Use full-fat cream cheese for the best creamy texture and flavor. You can substitute with a dairy-free cream cheese for a vegan or lactose-free option.
Powdered Sugar: Powdered sugar blends smoothly into the filling without grit. You can reduce the amount if you like a less sweet taste or use a sugar substitute labeled for baking.
Graham Cracker Crumbs: These add a nice crunch and a hint of cinnamon if you choose flavored crumbs. If unavailable, you can crush digestive biscuits or any mild cookie for a similar effect.
Whipped Cream: Whipped cream adds lightness and a pretty topping. Use store-bought or whip your own heavy cream with a bit of sugar. For non-dairy options, try coconut whipped cream.
How Do You Hollow Strawberries Without Breaking Them?
Hollowing strawberries is an important step to hold the filling securely. Here’s how I do it gently so they don’t tear or fall apart:
- Use a small paring knife or a strawberry huller tool for precision.
- Cut just inside the green top, removing a small core rather than the entire middle.
- Be careful not to press too hard to keep the strawberry’s shape intact.
- Work slowly and be patient to avoid ripping the berry.
- Dry strawberries thoroughly before hollowing to keep them firm and less slippery.
Taking your time here means your strawberries will hold the cheesecake filling nicely and look great when served.
Equipment You’ll Need
- Small paring knife or strawberry huller – I use it to carefully hollow out each berry without tearing them.
- Mixing bowls – for blending the cream cheese filling and folding in the crumbs.
- Hand mixer or whisk – makes mixing smooth and quick.
- Piping bag or spoon – helps fill each strawberry cleanly and evenly.
- Serving platter – to display the stuffed strawberries attractively.
Flavor Variations & Add-Ins
- Swap vanilla for lemon or almond extract to add a different flavor twist.
- Add a spoonful of fruit preserves or jam into the filling for extra sweetness.
- Mix in mini chocolate chips or crushed cookies for crunch.
- Top with chopped nuts or shredded coconut for added texture and flavor.
Cheesecake Stuffed Strawberries
Ingredients You’ll Need:
- 1 pint large fresh strawberries
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs, divided
- 1/2 cup whipped cream or whipped topping (for stuffing and garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes of chilling time in the refrigerator to allow the filling to set nicely before serving. It’s quick and easy to make, perfect for a last-minute dessert or party treat!
Step-by-Step Instructions:
1. Preparing the Strawberries:
First, wash the strawberries gently and pat them dry with paper towels to remove any moisture. Carefully remove the green tops and use a small knife or a strawberry huller to hollow out the center, leaving a small cavity perfect for filling.
2. Making the Cheesecake Filling:
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend everything until smooth and creamy. Then, gently fold in about half of the graham cracker crumbs to add a delightful texture to the filling.
3. Stuffing and Garnishing:
Using a small spoon or a piping bag, fill each hollowed strawberry with the cream cheese mixture. Top each stuffed strawberry with a swirl or dollop of whipped cream. Finally, sprinkle the remaining graham cracker crumbs over the whipped cream for a tasty and attractive garnish.
4. Chilling and Serving:
Arrange the filled strawberries on a serving plate and place them in the refrigerator for at least 30 minutes. This step helps the cheesecake filling firm up for the best texture and flavor. Serve chilled and enjoy your delicious Cheesecake Stuffed Strawberries!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries because frozen ones become too mushy when thawed, which can make filling them difficult. If you only have frozen, thaw them completely and pat dry thoroughly to remove excess moisture before stuffing.
How Long Can I Store Cheesecake Stuffed Strawberries?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The strawberries may release some juice over time, so it’s best to enjoy them within a day if you want the freshest texture.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the cream cheese filling a day in advance and keep it refrigerated. Before stuffing, give it a quick stir if needed to smooth it out. This helps speed up assembly when you’re ready to serve.
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham cracker crumbs, crushed digestive biscuits or vanilla wafers work well as a substitute and still provide a nice crunch and flavor.
