These cheesecake stuffed strawberries are fresh berries that are hollowed out, then filled with sweetened cream cheese and topped with crushed graham crackers. A simple no-bake treat that always get rave reviews!
When I’m looking for an easy dessert to please a crowd, I turn to chocolate covered Oreos , cake mix cookies , and these beautiful cheesecake stuffed strawberries.
I’ve been all about the berries this summer, and pretty much every time I go to the grocery store, I buy a giant carton of strawberries. Strawberries are obviously great as is, but when you stuff them with cheesecake and add a sprinkling of graham crackers, all of the sudden you’ve got an easy no-bake dessert. These cheesecake stuffed strawberries are perfect as a snack, for a party, or just as a sweet way to finish a meal!
Cheesecake stuffed strawberries ingredients
The ingredients for this recipe are minimal and can be found in all grocery stores. To make cheesecake stuffed strawberries, you’ll need large strawberries, cream cheese, powdered sugar, heavy cream, vanilla extract and graham cracker crumbs.
How do you make cheesecake stuffed strawberries?
Start by using a small paring knife or melon baller tool to hollow out the centers of the strawberries. Beat together cream cheese, powdered sugar, heavy cream and vanilla extract to make the filling. Spoon the filling into a piping bag fitted with a star tip. Carefully pipe the cream cheese mixture into each strawberry. Top the berries with a sprinkle of graham cracker crumbs. Serve immediately, or store in the refrigerator for later use.
Tips for the perfect dessert
- You can serve these berries on their sides, or cut a small slice off the bottom of each berry before you fill it so that they can stand upright.
- Look for the biggest, ripest berries for the best results.
- The stuffed berries will stay fresh in the refrigerator for up to 8 hours. Store your berries loosely covered or in an airtight container.
- No piping bag on hand? You can use a large resealable bag instead, just cut off one corner and you’ll be ready to go.
I find that the easiest way to hollow out a strawberry is to use a small paring knife to cut around the green stem to loosen it. Next, use a melon baller to remove the stem and insides of the berry. You can also use a small spoon, or a serrated grapefruit spoon for the same results.
While this recipe is for cheesecake stuffed strawberries, you can also stuff berries with other fillings such as Nutella or marshmallow cream.
Flavor Variations
While this recipe is great as-is, you can add other ingredients to customize the flavor to your tastes.
- Filling: Add extra flavor to your cheesecake filling with mix-ins such as finely chopped chocolate, cocoa powder, orange or lemon extract or finely diced nuts.
- Berries: This recipe will also work with raspberries. You’ll want to choose the largest raspberries you can find, and you don’t need to hollow them out since they already have a hole in the middle.
- Toppings: You can add any toppings you like such as sprinkles, miniature chocolate chips, toasted coconut or chopped pecans.
These cheesecake stuffed strawberries are a must-try recipe. I make them for all of my gatherings and there are never any leftovers!
More amazing dessert recipes to try
- Haystack Cookies
- Cherry Bars
- Rolo Pretzels
- Chocolate Covered Cherries
- Fruit Salsa with Cinnamon Chips
Ingredients1x2x3x
- ▢ 12 large strawberries tops removed
- ▢ 8 ounces cream cheese softened
- ▢ 1/2 cup + 2 tablespoons powdered sugar
- ▢ 1 tablespoon heavy cream
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/4 cup graham cracker crumbs
- ▢ fresh mint for garnish optional
Instructions
- Use a melon baller or small spoon to hollow out the insides of the berries.
- Optional step: Slice the tips off the bottom of the strawberries so that they can stand up on a plate. Otherwise you can serve the berries on their sides.
- Place the cream cheese in a bowl and beat with a mixer until smooth, 2-3 minutes.
- Add the powdered sugar and beat until well combined.
- Add the cream and vanilla and beat for 1 more minute.
- Spoon the cheesecake mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of the bag.
- Pipe the cheesecake mixture into each strawberry.
- Sprinkle with graham crackers and serve. Garnish your serving plate with fresh mint if desired.
Notes
- You can serve these berries on their sides, or cut a small slice off the bottom of each berry before you fill it so that they can stand upright.
- The finished berries will stay fresh in the refrigerator for up to 8 hours. Store your berries loosely covered or in a single layer in an airtight container.
- No piping bag on hand? You can use a large resealable bag instead, just cut off one corner after you add the filling.
Nutrition
Cheesecake Stuffed Strawberries
Ingredients
- 12 large strawberries tops removed
- 8 ounces cream cheese softened
- 1/2 cup + 2 tablespoons powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- fresh mint for garnish optional
Instructions
- Use a melon baller or small spoon to hollow out the insides of the berries.
- Optional step: Slice the tips off the bottom of the strawberries so that they can stand up on a plate. Otherwise you can serve the berries on their sides.
- Place the cream cheese in a bowl and beat with a mixer until smooth, 2-3 minutes.
- Add the powdered sugar and beat until well combined.
- Add the cream and vanilla and beat for 1 more minute.
- Spoon the cheesecake mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of the bag.
- Pipe the cheesecake mixture into each strawberry.
- Sprinkle with graham crackers and serve. Garnish your serving plate with fresh mint if desired.
Notes
- You can serve these berries on their sides, or cut a small slice off the bottom of each berry before you fill it so that they can stand upright.
- The finished berries will stay fresh in the refrigerator for up to 8 hours. Store your berries loosely covered or in a single layer in an airtight container.
- No piping bag on hand? You can use a large resealable bag instead, just cut off one corner after you add the filling.
