Cheesecake Stuffed Strawberries are a fun and delicious treat that bring together sweet, creamy cheesecake filling and juicy, fresh strawberries. The bright red strawberries are like little natural cups filled with a smooth, rich cheesecake mixture that’s just the right amount of sweet and tangy. These bite-sized delights are perfect for a party, a cozy night in, or anytime you crave something light and tasty.
What I love about these stuffed strawberries is how easy they are to make and how impressive they look without much effort. I often find myself making the cheesecake filling ahead of time and then stuffing the strawberries right before serving to keep them fresh and crisp. It’s also fun to try different toppings like crushed graham crackers, chocolate drizzle, or chopped nuts for a little extra texture and flavor.
One of my favorite ways to enjoy these is chilled on a warm day or as a sweet finish to a casual dinner. They’re refreshing and just sweet enough without feeling heavy, making them a hit with both kids and adults. Whenever I bring these to gatherings, they seem to disappear quickly, and that always makes me smile!
Key Ingredients & Substitutions
Strawberries: Choose fresh, firm strawberries with bright red color and green tops. Larger berries hold the filling better but smaller ones work too. If you can’t find strawberries, hollowed cherries or small hollowed peaches make fun alternatives.
Cream Cheese: Use full-fat softened cream cheese for a smooth, rich filling. Neufchâtel cheese works if you want a lighter option, but the flavor will be less creamy.
Powdered Sugar: Powdered sugar dissolves quickly and gives a smooth texture. You can swap with honey or maple syrup if you want a different sweetness, but the texture may change.
Graham Cracker Crumbs: These add a nice crunch on top. If you don’t have graham crackers, crushed digestive biscuits, vanilla wafers, or crushed nuts work well.
How Do I Hollow Strawberries Without Breaking Them?
Hollowing strawberries can be tricky, but with patience, it’s easy.
- Start by slicing off the top carefully, leaving the green leaves intact if you like the look.
- Use a small spoon, melon baller, or strawberry huller to scoop out the inside gently.
- Work slowly to avoid puncturing the sides; hollow only enough space for the filling.
- Keep the strawberries dry and chill them before filling to keep their shape firm.
Taking these steps helps the berries stay intact and delicious for your cheesecake filling. I like to hollow them right before serving to keep them fresh and crisp!
Equipment You’ll Need
- Small spoon or strawberry huller – I recommend a strawberry huller because it makes hollowing out the berries easier and keeps their shape intact.
- Mixing bowl – you’ll mix the cheesecake filling here, and a medium size is perfect for easy stirring.
- Piping bag or small plastic zip-top bag – piping makes filling neat and quick, especially for presentation.
- Cutting board and knife – use a sharp knife to cut off the strawberry tops gently without squishing the berries.
- Baking sheet or plate – to chill the filled strawberries before serving, keeping everything firm and fresh.
Flavor Variations & Add-Ins
- Swap cream cheese for mascarpone or Greek yogurt for a different creaminess and tang.
- Add a splash of lemon juice or zest into the filling for a citrus twist that brightens the flavor.
- Mix in mini chocolate chips or crushed cookies into the filling for extra texture.
- Top with a drizzle of melted chocolate, caramel, or fruit syrup for added sweetness and visual appeal.
How to Make Cheesecake Stuffed Strawberries
Ingredients You’ll Need:
Main Ingredients:
- 1 pint fresh strawberries, washed and dried
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs (for topping)
Optional Flavors:
- lemon zest
- pinch of cinnamon
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and an additional 30 minutes to chill the stuffed strawberries. The chilling helps the creamy filling set nicely and enhances the flavors before serving.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Carefully cut off the green leafy tops of each strawberry. Using a small spoon or strawberry huller, hollow out the center of each strawberry to create a small cavity for the cheesecake filling. Be gentle to keep the strawberries intact.
2. Make 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 until smooth and creamy. If you like, gently mix in a little lemon zest or cinnamon for a touch of extra flavor.
3. Fill the Strawberries:
Place the cheesecake mixture into a piping bag or a zip-top plastic bag with one corner snipped off. Pipe the creamy filling into each hollowed-out strawberry, making sure to fill them generously so the filling mounds slightly on top.
4. Add the Topping and Chill:
Sprinkle graham cracker crumbs over the top of each filled strawberry for a nice crunchy contrast. Arrange the stuffed strawberries on a plate or baking sheet and refrigerate for at least 30 minutes to let the filling firm up and flavors meld.
5. Serve and Enjoy:
After chilling, serve your cheesecake stuffed strawberries cold. They make a perfect light dessert or festive appetizer—fun to eat and sure to impress!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries because frozen ones can become watery and lose their shape when thawed. If using frozen, thaw completely and pat dry to remove excess moisture before hollowing and filling.
How Long Can I Store Cheesecake Stuffed Strawberries?
Store them in an airtight container in the refrigerator for up to 2 days. Beyond that, the strawberries may release juice and the filling can soften, so they’re best enjoyed fresh.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the cheesecake filling a day ahead and keep it covered in the fridge. Just give it a quick stir before piping into the strawberries.
What If I Don’t Have a Piping Bag?
No worries! Use a small spoon to fill the strawberries, or put the filling in a zip-top bag and cut off a tiny corner to pipe—it’s a simple DIY method that works great.