Cheesecake Stuffed Strawberries are a simple, sweet treat that combines juicy, fresh strawberries with a creamy, dreamy cheesecake filling. Picture bright red berries bursting with flavor and a smooth, rich cream cheese mixture tucked right inside—they’re like little bites of happiness that are as pretty as they are tasty.
I love making these because they’re quick to put together, but they always impress at gatherings or as a special snack. I usually whip up the filling with just cream cheese, a touch of sugar, and a hint of vanilla—nothing fancy, just pure deliciousness. It feels extra special to serve something that tastes like dessert but is made with fresh fruit too.
These strawberries are great chilled and make a perfect finger food for parties or a lovely little treat to unwind with after a busy day. I always find myself grabbing one (or two!) while putting them out on the table. They’re fun to make, fun to eat, and bring a bit of joy to any moment.
Key Ingredients & Substitutions
Strawberries: Fresh, firm strawberries work best here. Choose large ones for easier stuffing. If strawberries aren’t in season, try using hollowed-out raspberries or even mini peaches.
Cream Cheese: This gives the filling its classic cheesecake taste. For a lighter option, use Neufchatel or a dairy-free cream cheese alternative.
Powdered Sugar: It sweetens the filling without adding graininess. You can swap it for honey or maple syrup if you prefer natural sweeteners.
Vanilla Extract: Just a little brings depth to the cream cheese mixture. Almond extract is a nice alternative for a different, nutty flavor.
Graham Cracker Crumbs: These add a slight crunch and mimic the cheesecake crust. You can replace them with crushed digestive biscuits, vanilla wafers, or even crushed nuts.
How Do You Hollow Strawberries Without Breaking Them?
Creating a hollow center is key for stuffing strawberries. Here’s how to do it without cracking the berries:
- Wash and dry strawberries thoroughly to avoid slippery hands.
- Use a small paring knife or a strawberry huller tool to carefully remove the green tops and hulls.
- Gently twist the tool while pulling it out to remove enough of the strawberry’s inside, forming a little cavity but keeping the outer walls intact.
- Go slowly and avoid pushing too hard; strawberries are delicate and can easily split.
Practice makes perfect—start with a few to get the feel before moving on to the whole batch!
Equipment You’ll Need
- Small paring knife or strawberry huller – I find these help you carefully remove the hulls without squishing the fruit.
- Mixing bowl – for blending the cheesecake filling until smooth and creamy.
- Piping bag or small spoon – to neatly fill the strawberries with the cheesecake mixture.
- Serving platter – to display your beautiful stuffed strawberries and serve easily.
- Optional: Grater or food processor – if you want to crush graham crackers or other toppings quickly.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or lemon extract in the filling for a different flavor twist.
- Add mini chocolate chips or chopped nuts into the cheesecake mixture for texture and extra flavor.
- Use flavored or colored sugar to dust on top for a decorating touch and extra sweetness.
- Drizzle with caramel, chocolate, or berry sauce to dress up your strawberries and add more flavor diversity.
Cheesecake Stuffed Strawberries
Ingredients You’ll Need:
- 1 pint fresh strawberries, washed and hulled
- 8 oz (225g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs (for topping)
- Optional: caramel or chocolate sauce for drizzling
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus at least 30 minutes chilling time in the fridge. The chilling helps the cheesecake filling to firm up and makes the strawberries taste even better!
Step-by-Step Instructions:
1. Prepare the Strawberries
Start by rinsing the strawberries under cool water, then pat them dry well with a paper towel. Using a small paring knife or a strawberry huller, carefully remove the green tops and hollow out the center of each strawberry to make room for the filling. Be gentle so the strawberries don’t break!
2. Make the Cheesecake Filling
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, using a hand mixer or a whisk. This simple filling is the heart of this dessert, rich and sweet with just a hint of vanilla.
3. Stuff the Strawberries
Fill a piping bag with your cheesecake mixture, or use a small spoon, then gently stuff each hollowed strawberry with the creamy filling. Fill them generously so you get a nice sweet bite every time.
4. Add the Topping and Serve
Sprinkle graham cracker crumbs on top of each filled strawberry to mimic the taste and crunch of a cheesecake crust. Arrange the stuffed strawberries on a serving plate. If you like, drizzle with caramel or chocolate sauce for an extra sweet touch.
5. Chill and Enjoy
Place the plate in the fridge for at least 30 minutes to let the filling set and chill. Serve chilled for a refreshing, delicious treat everyone will love!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries for this recipe because frozen ones tend to become watery and mushy when thawed, which can make the filling runny. If you only have frozen strawberries, thaw them completely and pat dry very well before using.
How Long Can I Store Cheesecake Stuffed Strawberries?
You can store them in an airtight container in the refrigerator for up to 2 days. After that, the strawberries may start to soften and release moisture, so it’s best to enjoy them fresh.
Can I Make the Cheesecake Filling Ahead of Time?
Yes! You can prepare the cheesecake filling up to a day in advance. Keep it covered and refrigerated, then fill the strawberries just before serving to keep them fresh.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits, vanilla wafers, or finely chopped nuts work great as a topping to give that nice crunch and flavor contrast.