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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake summer dessert: plump strawberries hollowed out and piped with a swirled cream cheese cheesecake filling. The white piping contrasts with vivid red berries, topped with graham cracker crumbs and optional chocolate chips.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese Softened to room temperature for smooth filling.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup whipped topping Fold in gently to keep the filling light and airy.
Strawberries and topping
  • 24 large fresh strawberries Choose large, firm berries so they can stand upright.
  • 3 tbsp graham cracker crumbs For topping the filled strawberries.
  • 1 mini chocolate chips or sprinkles for garnish Optional; use either mini chocolate chips or sprinkles.

Equipment

  • 1 stand mixer
  • 1 piping bag

Method
 

Prep the strawberries
  1. Hull the strawberries from the top and cut a small slice off the bottom so they stand upright; hollow out the center of each with a small spoon or melon baller.
  2. Clean and dry the hollowed strawberries so the filling pipes cleanly and doesn’t slip inside.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, vanilla, and lemon juice until completely smooth.
  2. Fold in whipped topping until light and airy.
  3. Transfer the filling to a piping bag fitted with a star tip, then hold it upright for cleaner swirls.
Fill, top, and chill
  1. Pipe cheesecake filling into each hollowed strawberry, swirling up above the top with a tall, visible swirl.
  2. Sprinkle graham cracker crumbs and mini chocolate chips over each one for a crumbly top layer and a contrasting garnish.
  3. Refrigerate the stuffed strawberries for 30 minutes, then serve chilled with the filling set and the swirl intact.

Notes

For the cleanest swirls, fill the piping bag without air pockets and pipe from the center upward in one steady motion; chill until firm so the swirls hold their shape. Store covered in the refrigerator for up to 2 days (best within 24 hours). Freezing is not recommended because strawberries release water after thawing. For a lighter option, use low-fat cream cheese while keeping the whipped topping folded in gently.