Cheesecake Stuffed Strawberries
Cheesecake Stuffed Strawberries are a great summer snack perfect for any 4th of July celebrations and even make a great Valentine’s treat.
Looking for more Strawberry recipes? Try Cool Whip Fruit Dip, Strawberry Shortcake Cups, and Strawberry Lemonade.
Stuffed Strawberries
Fresh strawberries cut in half and filled with sweet cream cream cheese filling. Top them with sprinkles, graham crackers, or mini chocolate chips!
- Delicious Combination. The blend of creamy cheesecake filling and fresh, juicy strawberries makes an irresistible snack.
- Easy to Make. These are so easy to make! They are quick and everyone loves them, it’s a win-win.
- Great for parties. A bite-sized strawberry bursting with cream filling and topped with mini toppings?! Yes, please! These are so cute for any party and everyone loves them. They are great for both 4th of July and even Valentine’s Day.
- Make them your own. One of the best things about this recipe is how versatile they are. You can top them with mini chocolate chips and crushed graham crackers, or you can top them with sprinkles.
Ingredients For Cheesecake Stuffed Strawberries
- Cream Cheese. It’s important to use softened cream cheese for this recipe. I prefer using the Philadelphia brand cream cheese.
- Confectioners’ sugar. To sweeten up that cream cheese filling but also have a light and fluffy filling, make it with powdered sugar.
- Vanilla extract. Give those strawberries a subtle smooth taste with vanilla extract.
- Strawberries. For this recipe, you need to use fresh strawberries. Make sure they are washed and then hulled and cored before using.
- Toppings. Top each strawberry with crushed Graham crackers, mini chocolate chips, or sprinkles!
Tips for the Best Results
- Choose Large Strawberries. For the best taste and easy prep use large ripe strawberries. Larger strawberries provide more space for the cheesecake filling.
- Dry Thoroughly. After washing the strawberries, dry them completely to prevent the filling from becoming watery and to prevent the filling from slipping out.
- Chill the Filling. Make sure the cheesecake filling is well-chilled before piping. This helps it hold its shape and makes the strawberries easier to handle.
- Use a Piping Bag. For the best look and presentation, use a piping bag with a star tip to fill the strawberries. It will make a great decorative swirl.
- Serve Fresh. For the best taste and texture, serve the cheesecake stuffed strawberries within a few hours of preparation.
How To Make The Best Stuffed Strawberries
- Prep. Prepare the strawberries by washing, drying, and then hulling each strawberry with a melon baller or spoon. Use a knife to slice a small part of the bottom of the strawberry so a flat surface is created.
- Mix. Make the filling by mixing the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill. Spoon the cream cheese mixture into a piping bag with a star tip or a resealable bag with a corner snipped. Pipe the cheesecake filling into each prepared strawberry.
- Top. Sprinkle graham cracker crumbs and a few mini chocolate chips to the top of the cheesecake mixture, serve, and enjoy!
What To Serve With Cheesecake Stuffed Strawberries
These Cheesecake Stuffed Strawberries are great for a fresh and tasty dessert during the summer. Add them to a 4th of July party with a potato chip dip, homemade lemonade, and lemon bars to make a fun spread.
Leftovers & Storing
- Store. These are best eaten the day of, they hold their shape and the strawberries don’t get mushy. But if you need to store them be sure to store them in an air-tight container in the refrigerator. Eat within 2-3 days.
More Strawberry Dessert Recipes
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Cheesecake Stuffed Strawberries
You don't want to miss these bite-sized stuffed strawberries made with cream cheese filling and topped with mini chocolate chips and crushed graham crackers.
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Ingredients
- 1 8 ounces cream cheese, softened
- ⅓ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and cored
- 3 graham crackers, crushed, or as needed
- 2 teaspoons mini chocolate chips
- 2 teaspoon sprinkles
Instructions
- Hull each strawberry, then use a melon baller or small measuring spoon to hollow out the insides of the strawberries.
- Using a knife, slice a small part of the bottom of each strawberry to create a flat surface for them to stand on.
- In a large bowl, using an electric stand or hand mixer, mix cream cheese, powdered sugar, and vanilla extract together until smooth.
- Spoon the cream cheese mixture into a piping bag with a star tip or a resealable bag with a corner snipped.
- Fill the strawberries by piping the cheesecake filling into each prepared strawberry.
- Add some graham cracker crumbs and a few mini chocolate chips to the top of the cheesecake mixture. Or you can top some strawberries with sprinkles too.
- Serve immediately or place in the refrigerator.
Notes
- Choose Ripe, Large Strawberries. For the best taste and for easy prep use large ripe strawberries. Larger strawberries provide more space for the cheesecake filling.
- Dry Thoroughly. After washing the strawberries, dry them completely to prevent the filling from becoming watery and to prevent the filling from slipping out.
- Chill the Filling. Make sure the cheesecake filling is well-chilled before piping. This helps it hold its shape and makes the strawberries easier to handle.
- Use a Piping Bag. For the best look and presentation, use a piping bag with a star tip to fill the strawberries. It will make a great decorative swirl.
- Serve Fresh. For the best taste and texture, serve the cheesecake stuffed strawberries within a few hours of preparation.
Serving: 1g, Calories: 22kcal, Carbohydrates: 6g, Protein: 0.3g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.1g, Trans Fat: 0.001g, Cholesterol: 0.1mg, Sodium: 15mg, Potassium: 40mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5IU, Vitamin C: 14mg, Calcium: 6mg, Iron: 0.2mg
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