Why I love these cheesecake stuffed strawberries
Okay, I have to tell you about my latest obsession: cheesecake stuffed strawberries.
It’s like having your very own bite-sized strawberry cheesecake without all the fuss!
I stumbled upon this gem of a recipe when I was looking for a lighter, yet indulgent dessert for a garden party.
The idea of fresh strawberries filled with a creamy cheesecake mixture and topped with a sprinkle of crumbled graham crackers just sounded too good to resist.
It’s the perfect balance of sweet, creamy, and tangy – all wrapped up in a gorgeous, juicy strawberry.
Not to mention, they’re a cinch to make and a total crowd-pleaser.
Whether you’re hosting a summer get-together, or just looking for a fun twist on dessert, these cream cheese-filled strawberries are sure to be a hit.
Trust me, you can’t eat just one!
More delicious strawberry dessert recipes
Ingredients
Here is your shopping list (for about 8 servings):
- Fresh produce – 2 16-ounce containers of strawberries
- Dairy – 8 ounces (1 package) cream cheese
- Flavoring – 1 teaspoon vanilla extract
- Sugar – 1/3 to ½ cup powdered sugar
- Cookies – 2 graham crackers
- Spices – ¼ teaspoon cinnamon
Substitutions & Additions
- Substitute vanilla wafer crumbs for the graham crackers if desired. Or for more a chocolate flavor, use chocolate graham crackers or crushed Oreo cookies.
- You can also eliminate the graham cracker crumbs and cinnamon if you don’t want the crust.
To make the recipe gluten free, use gluten-free graham crackers or eliminate the crust altogether.
How to make cheesecake stuffed strawberries
1 | Prep work
Take the cream cheese out of the refrigerator a couple of hours ahead of time to let it soften.
Crush the graham crackers into fine crumbs, either using a food processor for a quick and uniform texture or a rolling pin for a more hands-on method.
If using a rolling pin, place the crackers in a sealable plastic bag to prevent mess and gently roll until the crackers are finely crushed.
Wash your strawberries and remove the stems.
Let the strawberries dry before adding the cheesecake, otherwise the moisture prevent the filling from adhering properly.2 | Cut holes in the strawberries
To prepare the strawberries for the filling, use an appetizer spoon or a paring knife to carefully remove a portion of the center from the top of each berry
Aim to create a cavity large enough to accommodate the filling (about the size where your fingertip can easily fit).
But not so big that you’re cutting into the sides of the strawberries.
This is where the filling will go.
If you want the strawberries to stand, cut off the tip at the bottom of each one. This creates a flat base that allows the strawberries to sit upright on a platter.3 | Make the cheesecake filling
Use the mixer to combine the the package of cream cheese, 1/3 to 1/2 cup powdered sugar, and 1 teaspoon vanilla.
The amount of sugar to use depends on how sweet you want your cheesecake to be.
Whip until the mixture achieves a light and fluffy texture.
If your strawberries aren’t very sweet, you can add a little more powdered sugar to balance them out.4 | Make the crust
In a separate bowl, stir together the graham cracker crumbs with the cinnamon.
5 | Put the strawberry cheesecake bites together
Use a piping bag with a large tip to fill the strawberry with cream cheese.
If you don’t have a piping bag, you can fill a small ziploc bag and cut a hole in one of the corners.
Sprinkle the graham cracker mixture over the top just before serving.
Adding the topping too early can lead to the graham crackers absorbing moisture from the cream cheese, resulting in a soggy texture. So try to put it on close to serving time.
Serving suggestions
To make serving easier, put each strawberry into a mini cupcake liner.
You can also serve them on a deviled-egg tray.
Or cut off the bottom of the strawberries so they will stand up straight on a platter.
Garnish Suggestions
Mint Leaves: Add a fresh touch by placing a small mint leaf on each strawberry after filling them with the cream cheese mixture. The green provides a beautiful contrast to the red strawberries and adds a refreshing flavor.
Chocolate Drizzle: Melt dark or white chocolate and drizzle it over the stuffed strawberries just before serving. This adds a luxurious finish and a delightful chocolate flavor that pairs well with strawberries and cream cheese.
Blueberries: Top with a blueberry or two for an easy red, white and blue dessert that’s perfect for the 4th of July.
How to make ahead
To prepare the cheesecake stuffed strawberries ahead of time, make the recipe as written up to the point of adding the graham cracker crumbles.
Then store the stuffed strawberries in the refrigerator and the graham cracker crust in a ziploc bag until ready to serve (for up to 2 days).
Sprinkle the topping on the strawberries just before serving.
Storage
For storing no-bake cheesecake stuffed strawberries, follow these steps to ensure they remain fresh and delicious:
- Choose a shallow airtight container to avoid stacking the strawberries on top of each other, which can cause them to become squished or the cheesecake filling to smear.
- Line the container with a paper towel. This will help absorb any extra moisture, keeping the strawberries from becoming soggy.
- Store the container in the refrigerator. The stuffed strawberries are best enjoyed within 1-2 days, as the strawberries will begin to release water and potentially make the cheesecake filling soggy over time.
Frequently asked questions
Can I use frozen strawberries for this recipe?
Using frozen strawberries is not recommended for this recipe. Frozen strawberries tend to become mushy once thawed, which would make it difficult to stuff them properly. Fresh strawberries, which are firm and ripe, are the best choice to ensure the structural integrity needed for stuffing.
Cheesecake stuffed strawberries
Ingredients
- 2 pounds strawberries washed and hulled
- 8 ounces 1 package cream cheese softened
- ⅓ to ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 graham crackers crushed
- ¼ teaspoon cinnamon
Equipment
- knife
- cutting board
- measuring cups and spoons
- Hand or stand mixer
- Mixing bowls
- food processor (optional)
- Piping bag with a large tip, or a small ziploc bag
Instructions
- Use an appetizer spoon or paring knife to cut a hole in the top of each strawberry.2 pounds strawberries
- Mix the cream cheese, sugar, and vanilla in the mixer until light and fluffy.8 ounces 1 package cream cheese, ⅓ to ½ cup powdered sugar, 1 teaspoon vanilla extract
- In another bowl, stir together the cinnamon and graham cracker crumbs.2 graham crackers, ¼ teaspoon cinnamon
- Use a piping bag with a large tip to fill the strawberry with cream cheese.
- Sprinkle the graham cracker mixture over the top just before serving.
Notes
- Substitute vanilla wafers, chocolate graham crackers or Oreo cookies for the regular graham crackers if desired.
- Or omit the crust altogether.
- Wait until the strawberries are dry before filling. Otherwise the cheesecake may slide out of the holes.
- Adding the topping just before serving prevents it from getting soggy.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on June 16, 2024 but was updated with new content on February 27, 2025.