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These Cheesecake Stuffed Strawberries are one of my favorite no bake treats. They’re quick to prep, always a hit, and perfect for parties, holidays, or a sweet little something after dinner.
“These strawberries are an easy and fast sweet treat that everyone loves!”
-Becky
These stuffed strawberries are sweet, creamy, and bursting with flavor. They’re made with a simple cheesecake filling and they only take just 10 minutes to prep. You can serve them plain or fancy them up with crushed graham cracker crumbs, mini chocolate chips, or even a drizzle of melted chocolate. They are a simple, perfect treat that’s always gone in minutes!
For more simple, kid friendly treats, try these 2 Ingredient Lemon Bars, classic Rice Krispie Treats, no bake Hamburger Cookies, Oreo Popcorn, or these adorable Cookie Monster Cookies.
Table of Contents
Ingredients You Will Need
- strawberries– Washed, dried, and hollowed out for filling.
- cream cheese, softened– Use full-fat for the creamiest texture.
- powdered sugar– Sweetens the cheesecake filling.
- vanilla extract– Adds classic flavor, especially if you make this Homemade Vanilla Extract.
- heavy cream– Optional, makes the filling extra fluffy.
- crushed graham crackers– For that classic cheesecake topping.
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Switch the toppings: Try mini chocolate chips, sprinkles, or a drizzle of melted chocolate.
- Lemon Cheesecake Strawberries: Add lemon zest to the filling and then top with a blueberry.
- Chocolate Dipped: Dip the bottoms of the strawberries in melted chocolate before filling.
- Mini Bites: Use small strawberries and just a tiny swirl of filling for bite-sized dessert trays.
How to Make Cheesecake Stuffed Strawberries
- Wash and dry the strawberries. Slice off the tops and use a small spoon, small melon baller, or paring knife to gently hollow out the center.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla, and heavy cream (if using) until it’s smooth and fluffy.
- Transfer the cream cheese mixture to a piping bag or a zip top bag with the corner snipped. Fill each strawberry with the cheesecake mixture.
- Dip the tops of the filled strawberry in crushed graham crackers or sprinkle with your favorite toppings. Chill until ready to serve. Best eaten the same day, but they’ll keep in the fridge for up to 2 days.
Expert Tips
- Use large, fresh strawberries: This helps so there’s plenty of room for the filling.
- Don’t overfill the berries: Adding too much filling makes them a bit harder for your guests to eat.
- Soften your cream cheese: Right before mixing the filling, let the cream cheese slightly soften to get a smooth filling.
Cheesecake Stuffed Strawberries FAQs
You can prep the filling and core the berries a few hours ahead. Just wait to fill them until closer to serving for the best texture.
Yes! Powdered monk fruit or erythritol works great for a low sugar version.
Nope! A zip bag with the corner snipped works just as well and makes cleanup easier.
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Cheesecake Stuffed Strawberries
Equipment
- Large Mixing Bowl
Ingredients
- 1 pound strawberries
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional
- 2 tablespoons heavy cream
- 1/4 cup crushed graham crackers
Instructions
- Wash and dry the strawberries. Slice off the tops and use a small spoon, small melon baller, or paring knife to gently hollow out the center.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla, and heavy cream (if using) until it's smooth and fluffy.
- Transfer the cream cheese mixture to a piping bag or a zip top bag with the corner snipped. Fill each strawberry with the cheesecake mixture.
- Dip the tops of the filled strawberry in crushed graham crackers or sprinkle with your favorite toppings. Chill until ready to serve. Best eaten the same day, but they’ll keep in the fridge for up to 2 days.
Notes
- Use large, fresh strawberries: This helps so there’s plenty of room for the filling.
- Don’t overfill the berries: Adding too much filling makes them a bit harder for your guests to eat.
- Soften your cream cheese: Right before mixing the filling, let the cream cheese slightly soften to get a smooth filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicious, love the recipe and a great treat for summer days or a party
These are so easy to make! Such a fun little dessert bite!