Cheesecake Stuffed Strawberries are a delightful little treat that combines juicy, fresh strawberries with a creamy, sweet cheesecake filling. The strawberries act like tiny edible cups, holding a smooth, tangy filling that’s just the right balance of sweet and rich. They’re perfect for when you want something special but not too heavy.
I love making these for get-togethers or whenever I have a craving for a simple, fresh dessert. The best part is how easy they are to whip up, and they look so pretty on a plate! I usually use a piping bag to fill the strawberries because it makes everything neat and tidy, but you can easily spoon the filling in too if that’s what you have on hand.
These stuffed strawberries make a great finger food for parties, picnic treats, or just a lovely snack during the day. I like chilling them for a bit before serving so the cheesecake filling gets a little firmer and more refreshing. Plus, it’s a great way to enjoy strawberries beyond just eating them plain, especially when they’re in season and ripe.
Key Ingredients & Substitutions
Strawberries: Choose large, firm strawberries with fresh green tops. They need to hold their shape when hollowed out. If strawberries aren’t in season, try using hollowed raspberries or even small hollowed apples.
Cream Cheese: This is what makes the filling creamy and tangy. Use full-fat cream cheese for the best texture, but low-fat versions work too if you want a lighter option.
Powdered Sugar: It sweetens the filling smoothly. You can swap this with honey or maple syrup for a natural sweetener, but adjust the amount to taste since these are liquid.
Vanilla Extract: Just a splash adds nice flavor depth. If you don’t have vanilla, almond extract is a good alternative but use less as it’s stronger.
Graham Cracker Crumbs: They give a tasty crunch topping. If you’re gluten-free, use gluten-free cookies or nuts crushed fine for a similar effect.
Melted Chocolate: This is optional but adds richness and an extra layer of flavor. Dark or milk chocolate both work well.
How Do You Hollow Strawberries Without Breaking Them?
Removing the core carefully is key. Follow these simple tips:
- Start by cutting off just the green leafy top with a small knife.
- Use a small paring knife or a strawberry huller to gently create a hollow well inside, about halfway down the strawberry.
- Work slowly and twist the tool as you go to avoid pushing through the sides.
- If a strawberry feels too soft or fragile, skip hollowing and instead scoop out a small shallow spot on the side to hold filling.
- Keep the strawberries cold to maintain firmness while working.
Taking your time here makes the strawberries sturdy enough to hold the cheesecake filling without leaking or falling apart.
Equipment You’ll Need
- Small paring knife or strawberry huller – I use this to carefully remove the green tops and hollow out the strawberries without breaking them.
- Mixing bowl – for blending the cream cheese, sugar, and vanilla until smooth and creamy.
- Hand mixer or whisk – makes mixing easier and ensures a fluffy filling.
- Small spoon or piping bag – to fill each strawberry neatly with the cheesecake mixture.
- Tray or plate – for chilling the stuffed strawberries before serving.
- Microwave-safe bowl – if you’re melting chocolate for dipping, I find this method quick and easy.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or lemon extract to change the flavor profile and add a fresh twist.
- Add a spoonful of fruit preserves or jam into the filling for extra fruitiness.
- Top each stuffed strawberry with mini chocolate chips or chopped nuts for added texture.
- Mix in a little lemon zest or orange zest into the cheesecake filling to give it a citrusy zing.
How to Make Cheesecake Stuffed Strawberries?
Ingredients You’ll Need:
For The Strawberries:
- 16 large fresh strawberries, washed and dried
For The Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For The Topping:
- ¼ cup graham cracker crumbs (plus extra for topping)
- 2 tablespoons melted chocolate (optional, for dipping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 30 minutes chilling time in the refrigerator to let the filling set nicely inside the strawberries. It’s a quick and easy dessert to make when you want something light and fresh!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Gently dry your strawberries with a paper towel. Using a small paring knife or a strawberry huller, carefully remove the green stem and hollow out the center of each strawberry, creating a small cavity for the filling. Be gentle so the strawberries keep their shape.
2. Make the Cheesecake Filling:
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend everything together until the mixture is smooth and creamy.
3. Fill the Strawberries:
Using a small spoon or a piping bag, fill each hollowed strawberry with the cheesecake mixture. You can mound the filling slightly over the top for a pretty look.
4. Add the Toppings:
If you like, dip the bottom half of each stuffed strawberry into melted chocolate, then immediately sprinkle with graham cracker crumbs to coat. If you’re not using chocolate, you can simply sprinkle the graham cracker crumbs on top of the cheesecake filling.
5. Chill and Serve:
Place the filled strawberries on a plate or tray and refrigerate for at least 30 minutes to allow the cheesecake filling to firm up. Serve them cold as a refreshing bite-sized dessert perfect for any occasion!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries because frozen ones tend to be too soft and watery when thawed, which can make the filling soggy. If you only have frozen, make sure to thaw them completely and pat dry very well before filling.
How Long Can I Store Cheesecake Stuffed Strawberries?
Store them in an airtight container in the refrigerator for up to 2 days. After that, the strawberries may start to release moisture and the filling could become watery.
Can I Make the Cheesecake Filling Ahead of Time?
Yes! You can prepare the cheesecake filling a day in advance and keep it covered in the fridge. Give it a quick stir before filling the strawberries to ensure it’s smooth.
What Can I Substitute for Cream Cheese?
You can try mascarpone or Greek yogurt for a lighter alternative, but keep in mind the texture and taste will be slightly different. Adjust sweetness as needed.