Cheesecake Stuffed Strawberries

cheesecake stuffed strawberries

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Yield: 18 strawberries
Nutritional Guidelines (per serving)
272 Calories
17g Fat
29g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 272
% Daily Value*
Total Fat 17g 21%
Saturated Fat 10g 48%
Cholesterol 46mg 15%
Sodium 157mg 7%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 5%
Total Sugars 24g
Protein 3g
Vitamin C 35mg 176%
Calcium 52mg 4%
Iron 0mg 3%
Potassium 154mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cheesecake stuffed strawberries are a simple 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 it doesn't even require turning on the oven. They’re so easy to whip up and mess-free to eat, making them the perfect no-bake dessert for a shower, party, or potluck. You can also make these stuffed berries up to a day in advance and stash them in the fridge.

The cheesecake stuffed strawberries are also a great low-calorie treat for snacking during the day or after dinner, especially if you use low-fat cream cheese and a sweetener alternative.

Ingredients

  • 1 pint fresh strawberries

  • 8 ounces cream cheese

  • 1/3 cup confectioners' sugar

  • 1 tablespoon heavy cream

  • 1 teaspoon lemon juice

  • 1/2 teaspoon vanilla extract

  • 1/3 cup graham cracker crumbs

  • 1 tablespoon salted butter

  • 1 teaspoon granulated sugar

  • 2 tablespoons whipped cream, optional

Steps to Make It

  1. Gather the ingredients.

    cheesecake strawberry ingredients on a marble platter
     The Spruce Eats / Leah Maroney 
  2. Cut off the pointy end of a strawberry 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, confectioners' 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. Spoon the cheesecake filling into a piping bag and pipe it into the center of each strawberry. If you don’t have a piping bag you can use a zip-close bag and cut off a corner; you can also fill the berries 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 (or up to 24 hours) to allow the cream cheese filling to firm up a bit.

    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.

How to Store

These cheesecake stuffed strawberries are best eaten within a day after they are made, but if the strawberries are very firm they may last up to three days in the fridge in an airtight container. Any longer and the berries will begin to soften and leak juice. You can freeze the stuffed berries for longer storage; place them in a dish where they will stand up and freeze until frozen, then transfer to an airtight container. Enjoy them frozen—they will become soggy if thawed first.