Cheesecake Stuffed Strawberries

These Cheesecake Stuffed Strawberries are a bite-sized treat that I love making for parties, holidays, or just as a fun snack. The fresh, juicy strawberries pair perfectly with the creamy cheesecake filling and the little sprinkle of graham cracker crumbs on top. They’re light, sweet, and always a crowd-pleaser.

Why You’ll Love This Recipe

I like this recipe because it takes simple ingredients and turns them into something that looks fancy without much effort. I can prepare them ahead of time, and they’re so easy to serve since each one is already portioned. I also enjoy how refreshing they taste compared to heavier desserts, especially during warmer months.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by washing and drying the strawberries thoroughly. Then, I cut off the tops and carefully hollow out the centers with a small knife or melon baller.
2. In a mixing bowl, I beat the softened cream cheese with half of the powdered sugar until smooth and creamy.
3. In a separate bowl, I whip the heavy cream, the remaining powdered sugar, and vanilla extract until stiff peaks form.
4. I gently fold the whipped cream into the cream cheese mixture to create a fluffy cheesecake filling.
5. I spoon or pipe the cheesecake filling into the hollowed strawberries.
6. Finally, I sprinkle graham cracker crumbs over the tops to give them that cheesecake finish.
7. I chill the stuffed strawberries in the refrigerator for at least 30 minutes before serving so they’re firm and refreshing.

Servings and Timing

This recipe makes about 24–28 stuffed strawberries, depending on their size. It takes me about 20 minutes to prepare them, plus 30 minutes of chilling time.

Variations

Sometimes I drizzle melted chocolate over the stuffed strawberries for extra richness. I also like topping them with crushed cookies, chopped nuts, or a little lemon zest to change up the flavor. For a lighter version, I reduce the powdered sugar or swap it for a sugar-free option.

Storage/Reheating

I store these stuffed strawberries in the refrigerator for up to 2 days. I keep them in an airtight container lined with paper towels to absorb extra moisture. Since they’re fresh fruit, I don’t reheat them, but I always serve them chilled.

FAQs

Can I make these ahead of time?

Yes, I usually make them the night before, but I recommend filling them no more than 24 hours in advance for the best texture.

Do I need to use a piping bag?

No, I often just spoon the filling into the strawberries, but a piping bag makes them look prettier.

Can I use frozen strawberries?

I don’t recommend it since frozen strawberries become too soft and watery when thawed.

What kind of cream cheese works best?

I always use full-fat cream cheese for the richest flavor, but reduced-fat also works.

Can I make them sugar-free?

Yes, I substitute powdered erythritol or another sugar-free sweetener for the powdered sugar.

How do I keep the strawberries from getting soggy?

I make sure they’re completely dry before filling, and I store them in a container lined with paper towels.

Can I add flavor to the filling?

Yes, I sometimes add lemon juice, almond extract, or even cocoa powder for variety.

Do I have to add graham cracker crumbs?

No, but I like them because they give that classic cheesecake touch.

Can I double the recipe?

Yes, I’ve doubled it for parties, and it works perfectly.

Can I freeze cheesecake stuffed strawberries?

I don’t recommend freezing them because the strawberries release too much liquid after thawing.

Conclusion

These Cheesecake Stuffed Strawberries are one of my favorite easy desserts because they combine fresh fruit with creamy cheesecake filling in every bite. I love how simple they are to prepare yet how elegant they look on a platter. Whenever I serve them, they disappear quickly, which is always the best compliment.

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