Cheesecake Stuffed Strawberries

Why I’ll Love This Recipe

I love turning plump, ripe strawberries into bite-size cheesecake treats. Each berry becomes its own edible shell, cradling a light, creamy filling that tastes just like classic New-York style cheesecake—only no baking (and virtually no dishes) required. They come together in minutes, look gorgeous on a platter, and always vanish long before the party’s over.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large fresh strawberries, stems removed

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream (or whipped topping)

• Optional garnish: crushed graham crackers, mini chocolate chips, or finely chopped nuts

directions

1. I rinse the strawberries, pat them completely dry, and slice a thin bit off the base so each berry stands upright.

2. Using a small knife or melon baller, I carefully core the center of each strawberry, creating a cavity for the filling.

3. In a bowl, I beat the cream cheese until smooth, then blend in powdered sugar and vanilla.

4. I whip the heavy cream to soft peaks (or fold in thawed whipped topping) and gently fold it into the cream-cheese mixture until light and fluffy.

5. I spoon the cheesecake mixture into a piping bag fitted with a star tip and pipe generous swirls into every strawberry cavity.

6. For a classic “crust” crunch, I sprinkle crushed graham crackers over the tops. Mini chips or chopped nuts add fun variety, too.

Servings and timing

This recipe fills about 24 medium-to-large strawberries—perfect for 6–8 treat-sized portions. I prep everything in roughly 15 minutes; no cook time needed.

Variations

• When I crave citrus, I whisk a teaspoon of lemon zest into the filling for a bright twist.

• For a chocolate version, I beat in 1 tablespoon cocoa powder and top each berry with shaved chocolate.

• A swirl of caramel or strawberry sauce on top turns these into bite-size sundae strawberries.

• I sometimes dip the berry bases in melted white or dark chocolate before filling for a show-stopping finish.

storage/reheating

I store the stuffed berries in a single layer, loosely covered, in the refrigerator for up to 24 hours. They’re best served chilled; no reheating is needed—just eat straight from the fridge.

FAQs

How do I keep the strawberries from weeping?

I dry them thoroughly after washing and fill them just before serving. The drier the berry, the longer the filling stays neat.

Can I make the cheesecake filling ahead?

Yes—I whip the filling up to 48 hours in advance, refrigerate it covered, then pipe it into the berries when I’m ready.

Will low-fat cream cheese work?

It does, though the filling is slightly softer. I chill it an extra 10 minutes before piping to help it hold shape.

Can I use frozen strawberries?

No. They release too much moisture as they thaw and lose firmness, so I always use fresh berries here.

What piping tip is best?

I use a medium open-star or round tip; anything that fits into the berry opening works. Even a small zip-top bag with the corner snipped will do in a pinch.

Conclusion

These Cheesecake Stuffed Strawberries deliver creamy cheesecake flavor in a juicy, one-bite package that’s as simple as it is irresistible. They’re my favorite quick dessert for potlucks, date nights, or whenever I need a little sweetness without turning on the oven—and I’m betting they’ll become yours, too.