Cheesecake Stuffed Strawberries: A No-Bake Bite-Sized Dessert Delight

Strawberries are already sweet little jewels of the fruit world—but when you stuff them with cheesecake filling, they become something truly magical. Creamy, rich, fresh, and perfectly portioned, Cheesecake Stuffed Strawberries are the ideal combination of elegance and simplicity.

These little gems are easy to make and impossible to stop eating. They look fancy enough for parties, weddings, or holidays, but are so simple you can whip them up on a Wednesday night just because.

They’re no-bake, low-effort, and guaranteed to impress.

Why You’ll Love Cheesecake Stuffed Strawberries

There are a hundred reasons to adore this dessert, but let’s name a few:

• Quick and easy to make
• No baking required
• Perfect for spring, summer, or Valentine’s Day
• Sweet, creamy, and just the right size
• Made with only a few ingredients

And best of all? They’re customizable. You can dress them up or down to fit any occasion.

Ingredients for Cheesecake Stuffed Strawberries

This recipe makes 20–25 stuffed strawberries, depending on size.

For the strawberries:

• 1 pound large fresh strawberries (about 20–25 berries)

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Optional toppings:

• Graham cracker crumbs (about 1/4 cup)
• Mini chocolate chips
• Crushed nuts (almonds or pecans)
• Melted chocolate for drizzling
• Fresh mint leaves for garnish

Step-by-Step Instructions

1. Prep the Strawberries

• Wash and dry the strawberries thoroughly.
• Slice off the green tops to create a flat base so they stand upright.
• Use a paring knife or small spoon to carefully scoop out the center of each berry.

Be gentle—it’s easy to go too deep. You want a nice hollow for the filling but still keep the walls intact.

2. Make the Cheesecake Filling

In a mixing bowl, combine:

• 8 oz softened cream cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Beat with a hand mixer or whisk until light and creamy.

If it’s too thick to pipe, add a teaspoon of milk to loosen it.

3. Fill the Strawberries

Spoon the filling into a piping bag or a zip-top bag with the corner snipped off.

Pipe a swirl of cheesecake filling into each hollowed-out strawberry.

If you don’t want to pipe, you can simply spoon the mixture in, but piping looks neater and more professional.

4. Add Toppings

Now the fun part—decorate! Sprinkle or dip each filled strawberry into your choice of toppings.

Here are a few delicious ideas:

• Graham cracker crumbs for a classic cheesecake vibe
• Mini chocolate chips for a sweet crunch
• Chopped nuts for richness and texture
• Melted chocolate drizzled over the top
• Shaved white chocolate or sprinkles for color

Add a tiny mint leaf on top if you want a little green garnish.

5. Chill Before Serving

Refrigerate the stuffed strawberries for at least 30 minutes before serving. This helps the filling firm up and makes them easier to bite into.

Serve chilled on a platter or in cupcake liners for easy pick-up.

Tips for the Best Cheesecake Stuffed Strawberries

• Use large, firm strawberries so they’re easier to core and fill
• Make sure the berries are completely dry before filling to prevent watery texture
• Don’t over-sweeten the filling—the natural strawberry adds a lot of sweetness
• Use a star tip on your piping bag for a beautiful swirl
• Chill before serving to keep the filling stable and creamy

Flavor Variations to Try

Want to add a twist to the classic recipe? Here are some fun flavor ideas:

Lemon Cheesecake Stuffed Strawberries:

• Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the filling

Chocolate Cheesecake Filling:

• Mix 1 tablespoon cocoa powder into the filling for a chocolatey version

Nutella Filling:

• Add 2 tablespoons Nutella to the cream cheese mixture for a hazelnut twist

Salted Caramel:

• Drizzle with caramel sauce and a pinch of flaky sea salt

Boozy Version:

• Add a splash of Bailey’s, Amaretto, or Grand Marnier to the filling for adults-only parties

Make-Ahead and Storage Tips

Make-ahead:
You can prepare the strawberries and the filling a few hours in advance. Store them separately and assemble just before serving.

Fully assembled:
Refrigerate for up to 24 hours. Place in a covered container, but don’t stack them or the filling might smear.

Freezing:
Not recommended. The strawberries will become watery when thawed, and the texture will suffer.

What to Serve with Cheesecake Stuffed Strawberries

These treats pair well with almost anything sweet or fresh. Try serving them with:

• A glass of bubbly or rosé
• Chocolate fondue
• A fruit tray
• Mini cheesecakes or other small bites
• Sparkling water with lemon or cucumber

They’re perfect for dessert bars, bridal showers, Valentine’s dates, or just snacking while watching your favorite show.

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FAQs

1. Can I make these ahead of time?

Yes, but for best texture, make them the same day. You can prep the filling and strawberries separately, then assemble within a few hours of serving. Fully assembled, they hold up well for about 24 hours in the fridge.

2. How do I keep the strawberries from getting soggy?

Make sure they are completely dry before filling. After washing, pat them gently with paper towels and let them air dry for 10 minutes. Wet strawberries can make the filling runny and cause the dessert to spoil faster.

3. What if I don’t have a piping bag?

Use a sandwich bag! Fill a zip-top plastic bag with the cream cheese mixture, snip off a small corner, and squeeze the filling into each strawberry. It’s not fancy, but it works perfectly.

4. Can I use frozen strawberries?

Fresh is best. Frozen strawberries become too soft and watery when thawed, which will ruin the texture of both the fruit and the filling. Always use fresh, firm berries for this recipe.

5. What’s the best cream cheese to use?

Use full-fat cream cheese for the best flavor and texture. Reduced fat versions can be used, but the filling may be thinner. Avoid whipped cream cheese—it changes the consistency and won’t hold a nice piped shape.

6. Can I make these dairy-free or vegan?

Yes! Use a dairy-free cream cheese alternative like Kite Hill or Tofutti and plant-based whipped topping or coconut cream. Just be sure your toppings are also dairy-free. Flavor will vary slightly, but they’re still delicious.

7. Can I fill the strawberries with something other than cream cheese?

Sure! Try:

• Sweetened Greek yogurt
• Chocolate mousse
• Mascarpone mixed with honey
• Peanut butter and cream cheese blend
• Lemon curd

The shape stays the same—you’re just swapping the filling.

8. How long do they keep in the fridge?

Cheesecake stuffed strawberries are best eaten within 24 hours. After that, the berries may begin to soften and leak moisture. Store in a single layer in a sealed container in the fridge.

9. How do I transport these without making a mess?

Use a cupcake pan or mini muffin tray lined with paper cupcake liners. Place one strawberry in each well. This keeps them upright and stops them from smearing during travel. Keep them chilled until serving.

10. Can I make a larger batch for a party?

Absolutely. Just double or triple all the ingredients based on how many strawberries you have. The filling recipe as written is enough for about 20–25 large berries. Make sure you have enough space in your fridge for the trays!