Cheesecake stuffed strawberries are a perfect way to celebrate strawberry season. Fill ripe strawberries with a no-bake cheesecake mixture. Then top them with chocolate chips & graham cracker crumbs. Get. In. My. Belly.
I look forward to making these every year during strawberry season. Strawberries with cream cheese filling are an easy, no-bake, elegant treat. Each berry feels so decadent but is actually pretty light. Every bite is ultra-satisfying. This dandy little treatment really lets the strawberry shine!
These are easy to make and a great way to use strawberries. Try making them for a special occasion to impress your guests. Or serve them as an easy and light summer dessert. They also make a beautiful addition to a brunch spread!
2-3 dozen red, ripe strawberries. Core them and fill them. The amount of berries you can fill will depend on their size.
Easy 5-ingredient cheesecake filling. Soften cream cheese to room temperature. Then, mix it with sugar, heavy cream, lemon juice, and vanilla extract.
- Mini chocolate chips
- Graham cracker crumbs
- Turbinado sugar
- Chopped nuts
Pro-tip! Enjoy Life mini chocolate chips are allergen friendly.
Optional substitutions and variations
- Make them gluten-free. Leave out the graham cracker crumbs and replace them with the other toppings.
- Lower carb/lower sugar. Use powdered monk fruit sweetener in place of the sugar.
- Lower fat. Use reduced-fat cream cheese (Neufchatel cheese.) And swap the heavy cream for low-fat Greek yogurt.
- Chocolate-covered cheesecake stuffed strawberries: After filling the berries, dip them in melted chocolate. Or drizzle melted chocolate over them for an easier option.
How to make them
Core the strawberries. Use a small paring knife to slice off the top, then carefully cut down around the core and pull it out.
Make the filling. Add softened cream cheese, sugar, lemon juice, and vanilla extract to a large mixing bowl. Using a hand mixer with the beater attachment, beat on medium speed until smooth and creamy.
Fill the berries. Fit a piping bag with a large tip and fill it with the cream cheese filling. Take your time to fill each strawberry with cream cheese.
Add the topping. Dust each strawberry with mini chocolate chips, graham cracker crumbs, turbinado sugar, or chopped nuts.
Pro-tip! If you don’t have a piping bag, use a gallon-sized freezer bag with a small hole cut out of the corner.
Tips and tricks
- They are best made the day of. At most, you can make them the night before. Any longer, and the strawberries will start to get soggy. If you don’t think you’ll eat them all in a day, halve the recipe. Here are some ideas for using up any extra strawberries you have!
- If you are making these in a hot climate, your filling might be a little loose when you make it. If it is too loose/runny, put it in the fridge for up to 30 minutes to firm up before piping it into the berries.
- Trying storing or transporting them in a deviled egg carrier.
- The amount of strawberries you can fill will depend on the size of the berries. The filling will be enough for 2-3 dozen strawberries.
How to serve cheesecake stuffed strawberries
These are perfect for a party spread and work as finger food or dessert. Try serving them at luncheons, baby showers, BBQs, or brunch.
Other bite-sized party foods to try
- Pimento Cheese Tea Sandwiches
- Southern Ham Delights
- Pimento Cheese & Bacon Crostini
- Blueberry Pie Pops
- Gluten-Free Peanut Butter Cookies
More ways to use fresh strawberries
Have you tried making these? Comment to let me know what you think!
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