Cheesecake Stuffed Strawberries Recipe
Introduction
If you love the creamy richness of cheesecake paired with the freshness of juicy strawberries, these Cheesecake Stuffed Strawberries are a perfect treat. They’re easy to make, elegant to serve, and absolutely delicious—a delightful bite-sized dessert for any occasion.
Ingredients
- 1 pint large fresh strawberries
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup whipped topping (store-bought or homemade)
- 1/4 cup graham cracker crumbs
Instructions
- Step 1: Rinse the strawberries under cold water and gently pat dry. Remove the green tops and use a paring knife or small melon baller to hollow out the center of each strawberry, taking care not to cut through the bottom.
- Step 2: In a mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix well.
- Step 3: Gently fold in the whipped topping to create a light and fluffy cheesecake filling.
- Step 4: Fold in the graham cracker crumbs until evenly incorporated for that classic cheesecake texture.
- Step 5: Using a piping bag or small spoon, carefully fill each hollowed strawberry with the cheesecake mixture. Be generous but avoid overflow.
- Step 6: Arrange the stuffed strawberries on a platter and refrigerate for at least 30 minutes to allow the filling to set and flavors to meld.
- Step 7: Serve chilled as a refreshing dessert or sweet snack. They’re perfect for parties, picnics, or an indulgent treat anytime.
Tips & Variations
- Choose large, firm, and deep red strawberries for easier stuffing and a beautiful presentation.
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- Add a teaspoon of lemon zest or a splash of lemon juice to the filling for a bright, fresh flavor.
- Mix in mini chocolate chips for a chocolate cheesecake twist.
- Drizzle melted chocolate over the stuffed strawberries before serving for an elegant touch.
- Prepare the filling ahead of time and refrigerate; stuff strawberries shortly before serving to keep them fresh.
Storage
Store the stuffed strawberries in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, fill the strawberries close to serving time. If reheating, note they are best served chilled and do not require warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this recipe?
Frozen strawberries are not recommended as they release excess moisture when thawed, which can make the filling watery and affect the texture. Fresh, firm strawberries work best.
What can I use instead of graham cracker crumbs?
You can substitute graham cracker crumbs with almond flour or gluten-free graham cracker crumbs if you need a gluten-free option. You could also try crushed digestive biscuits for a similar crunch.
PrintCheesecake Stuffed Strawberries Recipe
Cheesecake Stuffed Strawberries are a delightful and elegant dessert that combines the creamy richness of cheesecake filling with the fresh, juicy burst of ripe strawberries. Perfect for any occasion, these bite-sized treats are easy to prepare, visually appealing, and sure to impress your guests with their harmonious blend of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: Approximately 20 stuffed strawberries 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 1 pound large fresh strawberries, washed and dried
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup whipped topping (store-bought or homemade)
- 1/2 cup graham cracker crumbs (or almond flour/gluten-free graham crackers for gluten-free version)
Instructions
- Prepare the Strawberries: Rinse the strawberries under cold water and gently pat them dry with a paper towel. Cut off the green tops and carefully hollow out the center of each strawberry using a paring knife or small melon baller, making sure not to puncture through the bottom.
- Make the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until the mixture is smooth and creamy. Add the vanilla extract and mix until well incorporated.
- Add Whipped Topping: Gently fold the whipped topping into the cream cheese mixture until the filling becomes light and fluffy, mimicking the texture of traditional cheesecake.
- Incorporate Graham Cracker Crumbs: Fold in the graham cracker crumbs evenly throughout the filling to add a classic cheesecake crunch and flavor.
- Stuff the Strawberries: Using a piping bag or small spoon, fill each hollowed strawberry with the cheesecake mixture. Be generous but avoid overfilling to prevent spillage.
- Chill: Arrange the stuffed strawberries on a serving platter and place them in the refrigerator for at least 30 minutes to allow the filling to set and meld the flavors.
- Serve: Once chilled, serve the cheesecake stuffed strawberries as a refreshing dessert or a sweet snack perfect for parties, picnics, or casual treats.
Notes
- Choose large, firm strawberries that are deep red and free of blemishes for easy stuffing.
- Soften cream cheese to room temperature for easier mixing and a smoother filling texture.
- For flavor variations, add lemon zest or a splash of lemon juice to the filling or fold in mini chocolate chips for a chocolate cheesecake twist.
- Drizzle melted chocolate over the stuffed strawberries before serving for an elegant presentation and enhanced flavor.
- You can prepare the cheesecake filling ahead of time and refrigerate it; stuff the strawberries shortly before serving to keep them fresh.
- To make the recipe gluten-free, substitute graham cracker crumbs with almond flour or gluten-free crackers.
Keywords: Cheesecake stuffed strawberries, no-bake dessert, easy summer dessert, strawberry cheesecake bites, party dessert, creamy dessert, bite-sized dessert
