strawberries stuffed with cheesecake filling recipe

Written ByJenny Smyth Posted on
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The Best strawberries stuffed with cheesecake filling recipe

I’m so excited to share with you one of my favorite recipes that never fails to impress – strawberries stuffed with cheesecake filling. This delightful treat is a perfect combination of sweet and tangy flavors, making it a great addition to any gathering or special occasion.

I first discovered this recipe at a family gathering where it was served as a dessert. The moment I took a bite, I knew I had to recreate it at home.

The creamy cheesecake filling and the freshness of the strawberries are a match made in heaven. Since then, it’s become a staple in our household, and my family loves it just as much as I do.

It’s easy to make and requires minimal ingredients, making it perfect for busy days or last-minute gatherings.

Strawberries Stuffed with Cheesecake Filling

4.8 from 1389 votes

Fresh strawberries are hollowed out and filled with a creamy, no-bake cheesecake mixture. This easy dessert combines the sweetness of ripe berries with a rich, tangy filling for a delightful treat.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Filling

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup heavy cream

For the Strawberries

12 large fresh strawberries
1 tbsp graham cracker crumbs (optional)

👨‍🍳Directions

1In a mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
2Add the powdered sugar and vanilla extract, then beat until fully combined.
3In a separate bowl, whip the heavy cream with the electric mixer on high speed until stiff peaks form.
4Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
5Rinse the strawberries and pat them dry.
6Using a paring knife, cut off the stem end and a small portion of the top to create a flat base.
7Carefully hollow out the center of each strawberry with the knife or a small spoon, leaving a thick wall.
8Spoon or pipe the cheesecake filling into each hollowed strawberry.
9If desired, sprinkle the tops with graham cracker crumbs for added texture.
10Arrange the stuffed strawberries on a serving plate and refrigerate for at least 30 minutes before serving to allow the filling to set.
Serve chilled.

🔧Equipment

Mixing bowl
Electric mixer or whisk
Paring knife
Small spoon or piping bag

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 100mg🌾Total Carbs: 17g🥦Dietary Fiber: 2g🍬Sugars: 13g🥩Protein: 3g

📝Notes

For best results, use strawberries that are large and firm. The filling can be made a day ahead and stored in the refrigerator. Adjust sweetness by adding more or less powdered sugar.

Watch Video Of How Strawberries Stuffed with Cheesecake Filling Works

This strawberries stuffed with cheesecake filling recipe is always a hit at family gatherings or potlucks.

It’s easy to make ahead of time and can be stored in the fridge for up to 5 days or frozen for up to 2 months.

When reheating, simply thaw them overnight in the fridge or thaw at room temperature for a few hours before serving.

❓ Frequently Asked Questions About Strawberries Stuffed with Cheesecake Filling

Q: What is the origin of this recipe?

This recipe has its roots in classic desserts from Europe, where strawberries were often paired with rich cheeses and creamy fillings.

Q: What type of strawberries are best for this recipe?

Any variety of strawberry works well for this recipe, but sweet and fragrant varieties like Camarosa or Alpine will give you the best results.

Q: Can I use store-bought cheesecake mix?

Yes, you can use store-bought cheesecake mix if you’re short on time or prefer the convenience. However, keep in mind that homemade cheesecake mix will yield a more vibrant and distinct flavor.

Q: How long can I store these in the fridge?

You can store these in an airtight container in the fridge for up to 5 days. It’s best to assemble them just before serving to ensure maximum freshness.

Q: Can I freeze these for later use?

Yes, you can freeze these for up to 2 months. Simply place them on a baking sheet lined with parchment paper and freeze until solid. Transfer them to an airtight container or freezer bag for longer storage.

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