Cheesecake Stuffed Strawberries are sweet, creamy, and bursting with fresh berry flavor. They’re juicy strawberries filled with a smooth, tangy cheesecake filling that’s just the right amount of rich without being heavy. These little treats are perfect for a special snack or a fun dessert that looks as good as it tastes.
I love making these when I want something simple but a little fancy. The best part is how easy they come together—just hollow out the strawberries and stuff them with the cheesecake mixture. I like to make the filling a day ahead so it’s nice and thick, making stuffing the berries really quick and mess-free. It’s a great recipe to share because everyone is always impressed by how cute they look!
My favorite way to serve them is right before a meal or at a party as a light, refreshing dessert. Sometimes I sprinkle a little graham cracker crumbs on top to add a bit of crunch, which I think makes them even better. These are the kind of treats that disappear fast, so I always make extras just in case!
Key Ingredients & Substitutions
Strawberries: Fresh, large strawberries work best here. Pick firm ones with bright red color for the sweetest flavor and nice shape. If you can’t find strawberries, hollowed-out raspberries or even small apples could work as fun alternatives.
Cream Cheese: This gives the filling its creamy texture and tangy taste. I prefer full-fat cream cheese for richness, but light cream cheese or mascarpone can be used for a lighter option.
Powdered Sugar: It sweetens and smooths the filling. You can swap it with honey or maple syrup, but keep in mind the filling may be a little softer.
Vanilla Extract: Just a little boosts the flavor and blends everything nicely. If you don’t have vanilla, a pinch of almond extract or lemon zest make tasty substitutes.
Graham Cracker Crumbs: They add a nice crunch and a subtle, sweet flavor that reminds you of cheesecake crust. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers are good substitutes.
How Do You Hollow Strawberries Without Breaking Them?
Strawberries can be delicate, so hollowing them without breaking takes care and the right tools. Here’s how I do it:
- Use a small paring knife or a strawberry huller tool for best control.
- Remove the green leaves first to create a little opening.
- Gently twist the tool to scoop out the center, making a small cone-shape hollow.
- Take your time and don’t scoop too deep to avoid puncturing the bottom or sides.
If strawberries are very ripe and soft, chill them first – cold berries are firmer and easier to hollow. This helps keep their shape and prevents mess while filling.
Equipment You’ll Need
- Small paring knife or strawberry huller – I like a huller because it gives you more control and helps hollow out the strawberries evenly.
- Mixing bowls – for blending the cheesecake filling; a medium-sized one is perfect for mixing and folding in the crumbs.
- Spoon or piping bag – a piping bag makes filling the strawberries neat and easy, but a spoon works just fine too.
- Serving plate – to display the filled strawberries attractively and serve them chilled.
Flavor Variations & Add-Ins
- Swirl in fruit preserves or jam: Add a teaspoon of strawberry or raspberry jam into the cream cheese for extra flavor and color.
- Add chocolate chips or chopped nuts: Mix into the filling for a crunch and a chocolatey twist, perfect for chocolate lovers.
- Use flavored extract: Try almond or lemon extract instead of vanilla for a different aroma and taste.
- Top with a dollop of whipped cream or a drizzle of chocolate: Adds a little extra indulgence and visual appeal.
How to Make Cheesecake Stuffed Strawberries
Ingredients You’ll Need:
For The Strawberries and Filling:
- 20 large fresh strawberries, washed and dried
- 8 oz (225 g) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup graham cracker crumbs (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an extra 30 minutes of chilling to let the filling set nicely inside the strawberries. You can chill longer if you like them extra firm. They’re perfect to make ahead and serve later!
Step-by-Step Instructions:
1. Hollow the Strawberries:
Start by removing the green stem from each strawberry. Use a small paring knife or a strawberry huller tool to carefully scoop out a small cone-shaped section from the center of the berry. Be gentle to avoid breaking the berries—just hollow enough space to hold the filling.
2. Make the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Then gently fold in the graham cracker crumbs so they’re evenly mixed into the filling.
3. Fill the Strawberries:
Spoon or pipe the cheesecake mixture into each hollowed strawberry, filling them generously so the creamy filling is visible. If you like, sprinkle a little extra graham cracker crumbs on top to add a bit of crunch and a nice finishing touch.
4. Chill and Serve:
Arrange the filled strawberries on a serving plate and pop them in the fridge for at least 30 minutes. This helps the cheesecake filling set a little. Serve them chilled and enjoy these sweet, creamy, and fresh treats anytime!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries because frozen ones become too soft and watery when thawed, which can make the filling runny and the berries lose their shape.
Can I Make the Cheesecake Filling Ahead of Time?
Yes! You can prepare the cream cheese mixture a day in advance and keep it covered in the fridge. Just give it a quick stir before stuffing the strawberries for the best texture.
How Should I Store Leftover Cheesecake Stuffed Strawberries?
Store them in an airtight container in the refrigerator and enjoy within 1-2 days for the freshest taste. The strawberries may release some juice over time, so don’t fill them until right before serving if possible.
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits, vanilla wafers, or even finely chopped nuts make great crunchy alternatives to sprinkle inside the filling or as a garnish.