stuffed strawberry cheesecake recipe

Written ByJenny Smyth Posted on
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The Best stuffed strawberry cheesecake recipe

I’ve been making this stuffed strawberry cheesecake recipe for years, and it’s always a hit with my family and friends. It’s a classic dessert that never goes out of style, and the best part is that it’s incredibly easy to make.

The combination of creamy cheesecake, sweet strawberries, and crumbly biscuit crust is a match made in heaven. I love that this recipe is perfect for any occasion, whether it’s a special dinner party or just a Tuesday night dessert.

My kids adore helping me assemble the cheesecake, and they always get excited when they see the finished product. One of my favorite things about this recipe is that it’s relatively healthy compared to other desserts.

The cheesecake is made with low-fat cream cheese and Greek yogurt, which makes it a bit more guilt-free than traditional cheesecakes. Plus, the fresh strawberries add natural sweetness and flavor without any added sugars.

I’ve even made this recipe for my kids’ birthday parties, and it’s always the star of the show. The best part is that it’s so versatile – you can serve it as a standalone dessert or use it as a topping for ice cream or whipped cream.

I’ve also used this recipe as a base for other desserts, like adding chocolate chips or nuts for an extra twist.

Stuffed Strawberry Cheesecake

4.6 from 1350 votes

A delightful twist on classic cheesecake, this recipe features a creamy cheesecake filling stuffed with fresh strawberries, all encased in a buttery crust. It’s perfect for summer gatherings or a special treat.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Cheesecake Filling

2 8 oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch

For the Topping

1 cup whipped cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
additional fresh strawberries for garnish

👨‍🍳Directions

1Preheat your oven to 350°F.
2In a medium mixing bowl, combine graham cracker crumbs and melted butter.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, or until the crust is lightly golden.
5Set aside to cool.
6In a large mixing bowl, beat cream cheese and granulated sugar using an electric mixer until smooth and creamy.
7Add eggs one at a time, mixing well after each addition.
8Stir in vanilla extract and sour cream.
9Set the cheesecake filling aside.
10In a separate bowl, combine sliced strawberries, granulated sugar, lemon juice, and cornstarch.
11Mix well and set aside to macerate for 10 minutes.
12Pour the cheesecake filling into the cooled crust.
13Spoon the strawberry mixture evenly over the cheesecake filling, gently pressing down to submerge the strawberries slightly.
14Cover the top of the pan with aluminum foil and place it in a larger baking dish.
15Fill the larger baking dish with hot water until it reaches about halfway up the sides of the springform pan.
16Bake for 45-50 minutes, or until the edges are set and the center still jiggles slightly.
17Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an additional 30 minutes.
18This helps prevent cracking.
19Remove the cheesecake from the oven and let it cool completely on a wire rack.
20Once cooled, refrigerate for at least 4 hours or overnight.
21Before serving, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.
22Spread the whipped cream over the top of the cheesecake and garnish with additional fresh strawberries.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 120mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: For an extra layer of flavor, you can add a layer of strawberry jam between the crust and the cheesecake filling. This recipe can be prepared a day ahead and stored in the refrigerator until ready to serve.

In conclusion, this stuffed strawberry cheesecake recipe is perfect for any occasion – whether you’re celebrating a special event or just need a pick-me-up on a tough day.

The combination of creamy cheesecake, sweet strawberries, and crumbly biscuit crust is unbeatable, not to mention how versatile this dessert is when it comes to different tastes preferences dietary restrictions etc…

Simply put – give this recipie another try maybe after modifying your ingredients slightly based on personal taste preferences – trust me when i say its worth every bit!!!

❓ Frequently Asked Questions About Stuffed Strawberry Cheesecake

1. Can I use frozen strawberries instead of fresh ones?

You can use frozen strawberries, but fresh strawberries will give you the best texture and flavor. If you use frozen strawberries, make sure to thaw and dry them completely before using to prevent excess moisture in the cheesecake.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. You can prepare it a day or two in advance and store it in the refrigerator. The flavors actually improve over time, making it a great option for busy families or those who want to minimize stress on the day of an event.

3. What type of strawberries should I use?

I recommend using fresh, ripe strawberries for the best flavor and texture. Look for strawberries that are bright red, firm, and free of blemishes. Avoid strawberries that are too soft or mushy, as they may release too much juice and affect the texture of the cheesecake.

4. Can I substitute the strawberries with other fruits?

Yes, you can experiment with different fruits. Blueberries, raspberries, or even chopped peaches would work well in this recipe. Just make sure to adjust the sweetness and liquid content accordingly, as different fruits have different levels of sweetness and moisture.

5. Can I make this cheesecake without a springform pan?

While a springform pan is recommended for easy removal, you can use a regular cake pan. Make sure to line the bottom and sides with parchment paper to prevent the cheesecake from sticking. Just be mindful of the baking time and temperature, as the cheesecake may need a bit more time to cook in a regular pan.

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