Cheesecake Stuffed Strawberries are my favorite way to eat my slice, but in the form of fresh fruit filled with a cool and creamy mixture. Perfectly portioned, bite-sized sweet treats that taste like the best bites of cheesecake without the guilt!
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Cheesecake Stuffed Strawberries use fresh strawberries stuffed with a creamy cheesecake filling topped with crushed Nilla wafers or graham cracker crumbs. This quick and easy dessert is always a hit!
Table of Contents
- About Cheesecake Stuffed Strawberries
- Why We Love Cheesecake Stuffed Strawberries
- Cheesecake Stuffed Strawberries Ingredients
- Substitutions and Additions
- Recommended Tools
- How to Make Cheesecake Stuffed Strawberries
- Tips for the Best Cheesecake Stuffed Strawberries
- How to Store Cheesecake Stuffed Strawberries
- Frequently Asked Questions
- More Delicious Strawberry Dessert Recipes
- Cheesecake Stuffed Strawberries Recipe
About Cheesecake Stuffed Strawberries
This Cheesecake Stuffed Strawberries recipe is so quick and easy to make simply by piping velvety-smooth cheesecake mixture into the middle of each fresh strawberry and sprinkling the tops with cookie crumbs.
The creamy filling is slightly tangy from the cream cheese but is beautifully balanced by powdered sugar and sweet strawberries, while the vanilla wafer crumbs on top create the perfect crunch and contrasting texture.
For a chocolatey version of this recipe, check out my Chocolate Cheesecake Stuffed Strawberries!
Why We Love Cheesecake Stuffed Strawberries
- Quick and easy to make, and it’s no-bake dessert.
- Only uses 4 ingredients.
- Naturally sweet fresh fruit pairs perfectly with the cool, creamy, and lightly sweet cheesecake filling.
- Strawberries are the perfect vessel stuffing with cheesecake filling and provide portion control.
- Delicious dessert in finger food, bit-sized form (no fork required!).
- Beautiful berries to serve for showers and weddings, Mother’s Day, Valentine’s Day, or an anytime treat.
Cheesecake Stuffed Strawberries Ingredients
- Strawberries
- Cream cheese
- Powdered sugar: Feel free to switch this out for granulated white sugar.
- Vanilla wafer crumbs or crushed graham cracker crumbs
Substitutions and Additions
- Change The Cream Cheese: You can try this with special types of cream cheese filling, like whipped cream cheese of the following flavors: mixed berry, brown sugar, and cinnamon, original, strawberry, blueberry, and lemon zest, or any other sweet flavors you can find.
- Cookie Crumbs: Instead of Vanilla Wafer Crumbs, you can have it topped with crushed graham crackers, Oreos, Biscoff cookies, ginger snaps, or the crumbs of any other sweet cracker or cookie.
- Fancy-Up Your Filling: Add a fancier flair to your filling by drizzling the tops with chocolate, strawberry, or caramel syrup, mixing in mini chocolate chips or even adding lemon or orange zest to the filling.
- Tasty Toppings: Feel free to sprinkle on some shaved chocolate, coarsely chopped nuts, candied nuts, or colorful sprinkles to the top.
- Custom Colors: Top with a blueberry for a red, white, and blue 4th of July patriotic punch, or use holiday sprinkles or colorful sugar crystals for any holiday or special occasion.
Recommended Tools
- Strawberry huller or small paring knife
- Piping bag or Ziploc bag
- Piping tip, optional: You do not need a piping tip. I used a Wilton 1M for this, but it’s not necessary.
- Hand or stand mixer
See Full Recipe Card Below
Jump to RecipeHow to Make Cheesecake Stuffed Strawberries
- Wash and cut the stems off the tops of the strawberries.
- Core out the center of the strawberries and set aside.
- Beat together the cream cheese and powdered sugar until fully combined and creamy, about 3-5 minutes.
- Spoon the cream cheese mixture into a piping bag or Ziploc bag.
- Pipe the cream cheese mixture into the cavity of the strawberries until filled and there is some cream cheese mixture poking out the top.
- Sprinkle the tops of the strawberries with cookie crumbs or graham cracker crumbs, serve, and enjoy!
More Cheesecake Recipes
Tips for the Best Cheesecake Stuffed Strawberries
- The amount of sweetener used depends on how sweet and ripe your strawberries are. If you have naturally sweeter strawberries, you may not need as much sweeter, and the opposite is true if you have less sweet strawberries. You can also add a dash of vanilla extract into the cheesecake mixture to make it a little bit richer.
- If you add mini chocolate chips to the cheesecake mixture, make sure that the piping bag hole is big enough for the chocolate chips to go through.
How to Store Cheesecake Stuffed Strawberries
- To Store: Depending on how ripe your strawberries are, these stuffed strawberries will last in the refrigerator anywhere from 2-7 days. Make sure to place them in an airtight container for maximum storage time.
- To Freeze: To freeze your strawberries, individually wrap them in foil or plastic wrap and freeze them for up to two months.
More Delicious Strawberry Dessert Recipes
- Strawberry Shortcake Truffles
- Chocolate Covered Strawberry Ladybugs
- Strawberry Cake Mix Cookies
- Strawberry Cream Cheese Cookies
- Strawberry Fudge
Cheesecake Stuffed Strawberries
Serves — 20
Cheesecake Stuffed Strawberries are my favorite way to eat my slice, but in the form of fresh fruit filled with a cool and creamy mixture. Perfectly portioned, bite-sized sweet treats that taste like the best bites of cheesecake without the guilt!
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 16 ounce package large strawberries
- 8 ounce package cream cheese softened
- ⅔ cup powdered sugar
- 3 tbsp vanilla wafer crumbs (~ 5-6 cookies)
Instructions
- Prepare the strawberries by washing them and cutting off the stemmed tops of the strawberries.
- Use a paring knife to core out the center of the strawberries and then set the strawberries aside.
- In a medium bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until fully combined and creamy, about 3-5 minutes.
- Spoon the cream cheese mixture into a piping bag or ziploc bag.
- Pipe the cream cheese mixture into the center of the strawberries until the cavity is filled and there is some cream cheese mixture poking out the top.
- Sprinkle the tops of the strawberries with vanilla wafer crumbs and then serve.
Jenn’s Notes
Storage:
- To Store: Depending on how ripe your strawberries are, these stuffed strawberries will last in the refrigerator anywhere from 2-7 days. Make sure to place them in an airtight container for maximum storage time.
- To Freeze: To freeze your strawberries, individually wrap them in foil or plastic wrap and freeze them for up to two months.
- The amount of sweetener used depends on how sweet and ripe your strawberries are. If you have naturally sweeter strawberries, you may not need as much sweeter, and the opposite is true if you have less sweet strawberries.
- If you add mini chocolate chips to the cheesecake mixture, make sure that the piping bag hole is big enough for the chocolate chips to go through.
Nutrition Info
Calories: 71kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 52mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg
? What do you mean when package separates when freezing? Like each one individually in it’s own wrapping? Or can I just leave on cookies sheet and slide them all in freezer at once, just not touching..?
I’m so sorry. I don’t understand the question. I don’t see anywhere I mentioned “when package separates when freezing”
Regarding freezing – I really don’t think freezing is the best option, but if you choose to do so, you will want to wrap them individually. Rather, I would make the filling before hand and refrigerate that and then fill the strawberries before you are ready to serve.
I just love your desserts, easy to follow and they all taste good. I usually don’t comment but your desserts are the best, have tried others but there not for me, keep up the good work and keep the desserts coming
Awwwww thank you soooo much! This really means a lot to me!