Cheesecake stuffed strawberries are a sweet appetizer that's totally worth the effort: fresh strawberries, a simple cheesecake filling, and golden graham cracker dust! Line them up for the party tray or serve as a bite sized dessert.
Cheesecake Stuffed Strawberries are easy and super fast to make - just hollow out strawberries, mix together cream cheese, sugar and vanilla until fluffy, place in bag and pipe into each strawberry. Then refrigerate those babies, top them with graham cracker dust, and enjoy!
And if you're still wondering, YES, they are delicious and they will not last long in the house! Just make sure to have plenty of strawberries on hand to compensate for their quick disappearance.
Why you'll love them
- Strawberries and cream cheese are two flavors that work well together: The combination of two distinct types of sweetness (sweet tangy cream cheese and strawberries' juicy, jammy sugariness) creates a dessert that's messy and creamy in all the right ways.
- Cake with real ingredients: Each stuffed strawberry is like a cake inside the berry with real ingredients. The mix of cream cheese, crunchy graham crackers, and juicy strawberries keeps every bite interesting. No shame attached.
Cheesecake Stuffed Strawberries Ingredients
- Strawberries: Have PLENTY of fresh strawberries on hand, more than the recipe calls for, in case some of them break during hulling.
- Cream cheese: Any packaged brick cream cheese will do, but full-fat makes the filling thick and smooth. You can also use mascarpone cheese instead.
- Heavy whipping cream: Folded in for that fluffy cheesecake texture.
- Vanilla extract: A splash of vanilla inside cream cheese is sooo good and pulls all the flavors together.
- Powdered sugar: You can also use stevia or monk fruit instead, they are powdered sugars as well.
- Salt: Sea salt balances the sweetness of cream cheese filling and you just need a little bit.
- Graham cracker dust: If you do not have graham cracker dust already, you can add a few graham cracker sheets to a food processor to blend into a powder.
How to stuff strawberries with cream cheese
Step 1. Trim and hull the strawberries
- With a paring knife, cut off the strawberry stems.
- Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake.
- Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand.
- Place each on a large cutting board.
Step 2. Make cheesecake filling
With the mixer on low, add in the powdered sugar ½ cup at a time, scraping down the sides of the bowl with a spatula as necessary, until all of it is incorporated, then bring the mixer up to high for a few minutes until the cheesecake filling is smooth and fluffy.
Step 3. Fill the strawberries with cream cheese
Transfer the cheesecake filling to a piping bag and fill each strawberry until they are completely full and overflowing.
Step 4. Dust stuffed strawberries with graham crackers
Top each filled strawberry with a pinch of graham cracker dust. If you do not have graham cracker dust already, you can add a few graham cracker sheets to a food processor to blend into a powder.
Step 5. Chill and serve
Set stuffed strawberries in the refrigerator or freezer for 20 minutes to firm before serving chilled. Serve chilled.
Cheesecake Stuffed Strawberries
Ingredients
- 24 large strawberries
- 16 oz cream cheese
- ¼ cup heavy whipping cream
- 2 teaspoon vanilla extract
- 2½ cups powdered sugar
- 1 teaspoon salt
- ¼ cup graham cracker dust
Instructions
- Prepare the strawberries by cutting off the green tops and using a small knife or spoon to hull the strawberries about 1 ½ inches deep, leaving enough of a strawberry wall to hold the cheesecake filling.
- In a large mixing bowl, use a stand mixer on medium/high to cream the cream cheese until it is fluffy, add in the heavy whipping cream, vanilla extract, and salt, stir until combined. With the mixer on low, add in the powdered sugar ½ cup at a time, scraping down the sides of the bowl with a spatula as necessary, until all of it is incorporated, then bring the mixer up to high for a few minutes until the cheesecake filling is smooth and fluffy.
- Transfer the cheesecake filling to a piping bag and fill each strawberry until they are completely full and overflowing.
- Top each filled strawberry with a pinch of graham cracker dust. If you do not have graham cracker dust already, you can add a few graham cracker sheets to a food processor to blend into a powder.
- Set in the refrigerator or freezer for 20 minutes to firm before serving chilled.
- (optional) serve with fresh mint leaves for a light and fresh flavor.
Tips on making cheesecake stuffed strawberries
- Piping bag alternatives: If you do not have a piping bag, you can fill the strawberries using a spoon or a spatula.
- Exercise caution: Be careful to not cut through the bottom or sides of the strawberry when hulling or the filling could leak through.
- My trick to have the strawberries stay upright once stuffed with the cheesecake mixture - just place them really close together so that they create a strawberry buffer zone against falling over.
- Shortcut if you are short on time: You can just slap the cream cheese mix on top/on one side like you are icing a cupcake. Or you can use the cream cheese mix as a dip and dip strawberries in it.
- X instead of O: Instead of making a hole inside the strawberry, cut an X down the strawberry, but not all the way through, and use a piping bag to pipe the cheesecake mixture down into the berry.
- Add graham crackers to the filling: You can always add graham cracker dust to the cheesecake filling for more flavor.
How to hull strawberries like a pro
- With a huller: You can buy a specialized strawberry huller, a gadget with claws, which you insert into the top of the berry to grip and twist out the hull.
- Use a vegetable peeler: Use the pointed tip of a vegetable peeler to dig out the hull from the top of the strawberry.
- The straw method: Push the bottom of the straw into the strawberry's base and wiggle it upward to dislodge the core and stem.
- Use a paring knife: Insert the tip near the stem cap, angle it towards the center, and cut a circular motion to remove the core.
What supplies will I need to complete this recipe?
You will need a medium mixing bowl, a handheld or stand mixer, and a piping bag.
How do I mix cream cheese well?
I used a stand mixer on medium/high to cream the cream cheese and other ingredients. You can certainly get away with using a handheld mixer, as far as whisking it by hand - it's possible but why do all that extra work.
How do I prevent soggy stuffed strawberries
When you put cheesecake stuffed strawberries in the fridge, put them on a metal grate or something in the dish you're holding them in. Otherwise the juice seeps out of the strawberries and they get really soggy.
Variations to the recipe
- What can be better than strawberries and chocolate? Cover the cheesecake stuffed strawberries with chocolate or dip them in chocolate as you eat them.
- Alcohol tweak: Mix the cream cheese with strawberry jello shots inside of the strawberries.
- Fry strawberries: Batter cheesecake stuffed strawberries in flour, milk and sugar; and then fry them into fried strawberry cheesecake bites!
Serving suggestions
I garnish cheesecake stuffed strawberries with a sliver of graham cracker for a bit of crunch. You can also add slivers of almonds on top or crushed walnuts. Dipping them in creamy peanut butter is always pretty delicious.
Storages tips
Refrigerate: You can store the cheesecake stuffed strawberries in the refrigerator for up to 3 days, or in the freezer for up to 2 months, just let them thaw at room temperature for a few minutes before serving.
Do not freeze: However, storing the strawberries in the freezer may result in the strawberries getting soggy as they thaw.
More delicious strawberry recipes
- Strawberry Caprese Skewers
- Strawberry Lasagna
- Strawberry Sheet Cake
- Chocolate Strawberry Cake
- Strawberry Crumb Bars
Maggie says
I always do a little sugar and freeze dried strawberry dust on top