Cheesecake Stuffed Strawberries are a delightful treat that combines juicy, sweet strawberries with creamy, dreamy cheesecake filling. Each bite gives you the freshness of the berries paired with a smooth, rich cream cheese center, making them perfect for a light dessert or a fancy snack. They look pretty on a plate too, with their bright red tops and fluffy white filling.
I love making these when I want something sweet but not too heavy. They’re super easy to put together, and I usually whip up a batch for parties or just to surprise my family. The best part? You can customize the cheesecake filling by adding a little vanilla or lemon zest to make it your own. I find that chilling them for a bit helps everything set nicely and tastes even more delicious.
These stuffed strawberries are fun to serve when friends drop by or as a refreshing finish to a summer meal. I like to arrange them on a cute platter and watch everyone’s faces light up when they try one. They’re a neat way to enjoy both fruit and cheesecake in a single bite, which makes snack time feel special without much fuss.
Key Ingredients & Substitutions
Strawberries: Choose large, firm strawberries with green tops still attached. They are easier to stuff and look pretty on the plate. If strawberries are out of season, you can try using hollowed-out raspberries or small apples for a twist.
Cream Cheese: This is the base of your cheesecake filling. Make sure it’s softened to room temperature so it blends smoothly. For a lighter option, try using Neufchâtel cheese or even Greek yogurt, though the texture will be less rich.
Powdered Sugar: It sweetens the filling without graininess. You can use honey or maple syrup as a natural sweetener, but add a little at a time to keep the mixture from getting too runny.
Vanilla Extract: Just a splash adds warm flavor, but you can experiment with lemon zest or almond extract for a different note.
Heavy Cream or Half-and-Half: This helps make the filling light and fluffy. If you don’t have heavy cream, full-fat coconut cream works as a dairy-free alternative and adds a subtle coconut flavor.
Graham Cracker Crumbs: They add a nice crunch and classic cheesecake feel on top. If unavailable, crushed digestive biscuits, vanilla wafers, or even finely chopped nuts like almonds work well.
How Can You Hollow Strawberries Without Breaking Them?
Hollowing strawberries can be a bit tricky because you want to create enough space for the filling without tearing the fruit. Here’s how to do it:
- Start by washing and gently drying the strawberries thoroughly to keep them firm.
- Cut off just the very top where the green leaves are attached, leaving enough strawberry body to hold its shape.
- Using a small knife or a strawberry huller tool, carefully scoop out the center, going about halfway down. Be gentle and rotate the strawberry to evenly remove the inside.
- Work slowly and grab any pieces that fall in the bowl away from the hollowed strawberries to keep everything neat.
- If a strawberry feels too thin or breaks easily, save it to eat plain or dice it for topping on yogurt instead.
Equipment You’ll Need
- Small paring knife – I find it helps to carefully cut off the strawberry tops and scoop out the centers without tearing the fruit.
- Small spoon or piping bag – makes filling the strawberries neat and easy, especially if you want a tidy, professional look.
- Mixing bowls – for preparing the cheesecake mixture, so you can blend everything smoothly.
- Refrigerator – helps set the filling and keeps the strawberries fresh until serving.
Flavor Variations & Add-Ins
- Mix in lemon zest or a splash of liqueur like Grand Marnier or Baileys into the cheesecake filling for a fun flavor twist.
- Top the strawberries with mini chocolate chips, chopped nuts, or chocolate sauce for extra texture and richness.
- Add a layer of fruit jam or preserves inside the strawberry before filling for a sweet surprise.
- Use flavored cream cheeses—like blueberry or strawberry—to give each berry a different fruity kick.
Cheesecake Stuffed Strawberries
Ingredients You’ll Need:
- 16 large fresh strawberries (with leaves on for ease of handling)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 ml) heavy cream or half-and-half
- 1/2 cup (50 g) graham cracker crumbs (for topping and optional crust)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus at least 30 minutes chilling time in the fridge. The chilling helps the creamy filling firm up inside the strawberries, making them perfect for serving.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Wash your strawberries well and gently pat them dry with a paper towel. Slice off the tops with a small knife, then carefully scoop out the centers to create a hollow space for the cheesecake filling. Be careful not to poke through the bottom!
2. Make the Cheesecake Filling:
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract. Beat the mixture with a hand mixer or whisk until it’s smooth and creamy. Slowly add the heavy cream and keep beating until the filling becomes light and fluffy.
3. Fill the Strawberries:
Use a small spoon or piping bag to carefully fill each hollowed strawberry with the cheesecake mixture. Slightly overfill them so the creamy filling is visible and inviting.
4. Add the Topping and Chill:
Sprinkle graham cracker crumbs over the creamy filling for a little crunchy texture and that classic cheesecake taste. Arrange the stuffed strawberries on a plate and place them in the refrigerator for at least 30 minutes to let the filling set nicely.
5. Serve and Enjoy:
Take the strawberries out of the fridge just before serving and enjoy these sweet, creamy treats. They make a lovely, light dessert or a fun snack for any occasion!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries because frozen ones tend to be mushy and watery once thawed. If you must use frozen, thaw them completely and gently pat dry to remove excess moisture before hollowing and filling.
Can I Prepare These Cheesecake Stuffed Strawberries Ahead of Time?
Yes! You can prepare and fill the strawberries up to 4 hours in advance. Keep them refrigerated in an airtight container to maintain freshness and prevent the filling from drying out.
How Should I Store Leftover Stuffed Strawberries?
Store leftovers in an airtight container in the fridge for up to 2 days. The strawberries are best enjoyed fresh, as they may become soft over time.
Can I Substitute the Cream Cheese Filling?
Absolutely! You can use flavored cream cheese, mascarpone, or a mix of cream cheese and whipped cream for a lighter texture. Just be sure to keep the filling thick enough to hold inside the strawberries.