Cheesecake Stuffed Strawberries are the ultimate bite-sized indulgence, blending creamy richness with juicy sweetness in every mouthful. These delightful treats combine the smooth, velvety texture of cheesecake filling with the fresh, vibrant crunch of ripe strawberries. Perfect for any occasion, they’re ready in just 5 minutes, making them an effortless yet impressive dessert or snack.
The contrast of flavors—tangy cream cheese, a hint of vanilla, and the natural sweetness of strawberries—creates a harmony that’s simply irresistible. Plus, they’re light enough to enjoy guilt-free, with only 105 calories per serving. Whether you’re hosting a party or treating yourself, these little gems are sure to delight your taste buds and leave everyone asking for more.
Ingredients for Cheesecake Stuffed Strawberries
- 2 lb (907 g) strawberries (rinsed and patted dry)
- ⅔ cup (84 g) powdered sugar (divided)
- ¾ cup (177 ml) heavy cream
- ½ teaspoon vanilla extract
- 8 oz (226 g) cream cheese (softened)
- 2 Tablespoons graham cracker crumbs
Step-by-Step Instructions
- Prepare the strawberries: Twist the stems to remove them, then core the strawberries. Use a Wilton 1A tip or a paring knife to carve out the center. Twist and pull to remove the core. Set aside.
- Make the whipped cream: In a large mixing bowl, combine the heavy cream, about half (⅓ cup/42g) of the powdered sugar, and vanilla extract. Use an electric mixer to whip until stiff peaks form (the mixture should be thick and fluffy).
- Prepare the cream cheese mixture: In a separate bowl, stir together the softened cream cheese and the remaining (⅓ cup/42g) powdered sugar until smooth.
- Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to over-mix, as this can deflate the whipped cream.
- Fill the strawberries: Spoon or pipe the cheesecake filling into the cored strawberries, mounding it generously on top. A Wilton 2D tip works well for piping.
- Add the finishing touch: Lightly sprinkle graham cracker crumbs over the cheesecake filling.
- Serve or store: Serve immediately, or cover and refrigerate for up to 24 hours. The filling will thicken slightly as it sits.
Creative Topping Ideas
While graham cracker crumbs are a classic choice, you can get creative with toppings! Try drizzling melted chocolate, caramel, or even a berry sauce over the strawberries for extra flavor. For a festive touch, sprinkle crushed nuts, mini chocolate chips, or colorful sprinkles on top.
Perfect Pairings for Serving
These cheesecake-stuffed strawberries are a hit on their own, but they pair beautifully with other desserts. Serve them alongside a scoop of vanilla ice cream, a slice of pound cake, or a plate of fresh fruit. They also make a stunning addition to a dessert charcuterie board!
Storage Tips for Freshness
If you’re not serving immediately, store the stuffed strawberries in an airtight container in the refrigerator for up to 24 hours. To prevent the filling from softening, keep them chilled until ready to serve. Avoid freezing, as the texture of the strawberries and filling may change.
Time-Saving Hacks
To speed up the process, use a piping bag with a star tip for filling the strawberries—it’s quicker and creates a beautiful presentation. You can also prep the cheesecake filling a day ahead and store it in the fridge, so all you need to do is fill the strawberries when you’re ready to serve.
Equipment You’ll Love
While a paring knife works for coring, a piping tip (like the Wilton 1A) makes the job effortless. A stand mixer or hand mixer is ideal for whipping the cream to stiff peaks, and a piping bag with a decorative tip (like the Wilton 2D) adds a professional touch to the finished dessert.
Cheesecake Stuffed Strawberries
Ingredients
- 2 lb strawberries rinsed and patted dry
- ⅔ cup powdered sugar divided
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- 8 oz cream cheese softened
- 2 Tablespoons graham cracker crumbs
Instructions
- Twist the strawberry stems to remove, then core the strawberries. To do this I use a Wilton 1A tip, insert it directly over the center of the stem, and insert it into the berry, but you can use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.
- Combine whipped cream, about half (⅓ cup/42g) of the sugar, and vanilla extract in a large mixing bowl and use an electric mixer to whip together until you achieve stiff peaks (mixture should have a thickened, fluffy consistency).
- In a separate bowl, stir together cream cheese and remaining (⅓ cup/42g) powdered sugar until smooth.
- Add whipped cream to cream cheese mixture and use a spatula to gently fold together until completely combined. Don’t over-mix or you’ll deflate your whipped cream.
- Spoon or pipe cheesecake filling into cored strawberries, mounding the filling generously on top of the berry (I like to use a Wilton 2D tip).
- Sprinkle graham cracker crumbs lightly over cheesecake filling.
- Serve immediately or cover and refrigerate for up to 24 hours before serving. Filling will thicken slightly as it sits.