Go Back

Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake dessert with plump berries filled with creamy cheesecake filling piped through the top. Finish with a buttery graham cracker crumb dusting and chill until the filling sets.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 cup heavy whipping cream
Strawberries and topping
  • 1 lb large fresh strawberries
  • 0.33 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1 fresh mint for garnish

Equipment

  • 1 stand mixer

Method
 

Prep the strawberries
  1. Hull the large fresh strawberries and carefully cut a small cone-shaped piece from the top of each berry, keeping the piece intact. Use a small spoon to gently scoop out the center flesh and create a small cavity.
Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth, scraping down the bowl as needed. Then whip the heavy whipping cream to stiff peaks and fold it into the cream cheese mixture until no streaks remain.
Fill and top
  1. Transfer the filling to a piping bag with a small round tip and pipe it into each strawberry cavity, mounding slightly on top. This ensures the filling reaches the berry opening.
  2. Toss the graham cracker crumbs with the melted butter and granulated sugar until evenly coated. Sprinkle the crumb mixture over the top of each filled strawberry.
Chill and serve
  1. Refrigerate the stuffed strawberries for at least 30 minutes before serving so the filling sets. Garnish with fresh mint right before serving for a fresh finish.

Notes

Pro tip: keep strawberry cavities even in size so the filling mounds are consistent. Refrigerate in a single layer for up to 2 days; the filling texture may soften after that. Freezing is not recommended. For a lighter swap, use low-fat cream cheese and replace heavy whipping cream with whipped coconut cream for a dairy-reduced version.