Cheesecake Stuffed Strawberries

cheesecake stuffed strawberries

 The Spruce Eats / Leah Maroney

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 18 strawberries (6 servings)

Cheesecake stuffed strawberries are an easy and attractive dessert that's high in fresh fruit flavor. You only need a few ingredients and a paring knife to throw this dish together and they don't even require turning on the oven.

They’re so easy to whip together and mess-free to eat, making the no-bake dessert perfect for a shower, party, or potluck. Make them up to a day in advance and stash them in the fridge so you have less to do in the hours right before an event. You can also serve them as a low-calorie treat for snacking during the day or after dinner. To cut down on the calories, use low-fat cream cheese and artificial sweeteners.

Ingredients

  • 1 pint fresh strawberries
  • 8 ounces cream cheese (at room temperature)
  • 1/3 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon freshly-squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/3 cup graham cracker crumbs
  • 1 tablespoon salted butter (melted)
  • 1 teaspoon granulated sugar
  • Optional: Whipped cream, for topping

Steps to Make It

  1. Gather the ingredients.

    cheesecake strawberry ingredients on a marble platter
     The Spruce Eats / Leah Maroney 
  2. Cut the pointy end of a strawberry off so that the berry can stand up on its own.

    strawberry point cut off with a knife on a cutting board
     The Spruce Eats / Leah Maroney
  3. Hull the strawberry. Then cut a hole in the top of the berry to hold the filling, being careful not to cut all the way through to the bottom. Repeat with the remaining strawberries.

    top of strawberry cut off on a cutting board
     The Spruce Eats / Leah Maroney
  4. In a medium mixing bowl, combine the cream cheese, powdered sugar, heavy cream, lemon juice, and vanilla extract. Beat with a hand mixer until well mixed and creamy.

    cheesecake filing beaten in a bowl with a handmixer
     The Spruce Eats / Leah Maroney
  5. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix to combine.

    graham cracker crumbs mixed in a small bowl
     The Spruce Eats / Leah Maroney 
  6. Add the cheesecake filling to a piping bag and pipe it into the center of each strawberry. If you don’t have a piping bag you can fill a ziplock bag and cut off a corner and use that instead. You can also fill with a small spoon if needed.

    cheesecake filling stuffed into strawberries
     The Spruce Eats / Leah Maroney
  7. Top with a dollop of whipped cream, if using. Sprinkle the top of each strawberry with the graham cracker crumbs. Chill, covered, in the refrigerator for 30 minutes to allow the cream cheese filling to firm up a bit, or up to 24 hours.

    cheesecake stuffed strawberries topped with graham cracker crumbs
     The Spruce Eats / Leah Maroney
  8. Serve and enjoy!

Tips

  • Be careful not to cut the hole all the way down to the bottom of the strawberry or the filling will leak out. 
  • Take off the strawberry hulls by twisting them off with your fingers (instead of just slicing it off), and then cut the hole in the top. This creates a more rounded and pretty looking top on the strawberry.