Name: Cheesecake Stuffed Strawberries
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 12 large strawberries; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/4 cup heavy cream; 1/4 cup graham cracker crumbs (optional, for garnish); 2 tablespoons chocolate chips (optional, for garnish)

These Cheesecake Stuffed Strawberries are a delightful, bite-sized dessert that combines the freshness of strawberries with the indulgence of cheesecake. They’re quick, easy to make, and perfect for any occasion—whether it’s a summer party, holiday gathering, or a simple treat to satisfy your sweet tooth.

Ingredients

12 large strawberries

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 cup heavy cream

1/4 cup graham cracker crumbs (optional, for garnish)

2 tablespoons chocolate chips (optional, for garnish)

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

Directions

First, wash the strawberries and cut off the tops, removing the stems. Using a small spoon or a paring knife, carefully hollow out the center of each strawberry, making room for the cheesecake filling.

In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.

Fill each hollowed-out strawberry with the cheesecake mixture. I like to use a piping bag for a neat, precise fill, but a spoon works just as well.

For a little extra flavor and crunch, I garnish the tops with graham cracker crumbs or sprinkle a few chocolate chips on top.

Arrange the stuffed strawberries on a platter and serve immediately, or refrigerate until you’re ready to enjoy them.

Servings and Timing

Servings: 12 servings (1 strawberry per serving)

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Storage/Reheating

These Cheesecake Stuffed Strawberries are best served fresh, but if I need to store leftovers, I place them in an airtight container and refrigerate them. They’ll stay good for about 1 to 2 days. I recommend not freezing them, as the strawberries may become soggy upon thawing. Since these are no-bake, they don’t require reheating—simply enjoy them straight from the fridge!

FAQs

Can I make these Cheesecake Stuffed Strawberries ahead of time?

Yes, I often make them a few hours in advance and refrigerate them. They stay fresh in the fridge for about 1 to 2 days, so they’re perfect for prepping ahead of a gathering or party.

Can I use a different filling for the strawberries?

Absolutely! If I’m in the mood for a change, I can easily switch out the cream cheese filling for something like whipped cream, mascarpone, or even a yogurt-based filling.

Do I have to add the graham cracker crumbs or chocolate chips?

Nope! While I like to add them for some extra texture and flavor, they’re optional. You can enjoy these Cheesecake Stuffed Strawberries with just the cheesecake filling for a simpler treat.

How can I make these Cheesecake Stuffed Strawberries healthier?

I could try substituting the cream cheese with a lighter version, such as low-fat cream cheese or Greek yogurt, to cut down on calories. I might also use a sugar substitute in place of powdered sugar.

Can I use frozen strawberries for this recipe?

Fresh strawberries work best for this recipe, but if I need to use frozen ones, I should thaw them first and drain any excess moisture to avoid sogginess. Fresh strawberries will provide the best texture.

Conclusion

Cheesecake Stuffed Strawberries are the perfect combination of light, refreshing fruit and decadent cheesecake filling. They’re super easy to make, require no baking, and are ideal for serving at any occasion. Whether I’m preparing for a casual get-together or a more festive event, these bite-sized treats are sure to be a hit. Plus, I love how versatile they are—there’s always room to tweak the recipe to fit different preferences or dietary needs. Happy indulging!

Recipe: