These Cheesecake Stuffed Strawberries are like bite-sized cheesecakes with a juicy punch of strawberry in every bite. Unlike a baked cheesecake, these can be served up the same day! Each strawberry is filled with a no-bake cheesecake filling, topped graham cracker crumbs, and a little swirl of whipped cream.
These no bake cheesecake stuffed strawberries make a great sweet appetizer for a summer party. They’re a nice little finger food that can be ate in 2 bites. Plus, they look amazing all standing up on a serving platter.
The cheesecake filling can be piped like mine and pushed down with some graham cracker crumbs, or piped high with a star tip with some crumbs sprinkled on top. Either way, I think it looks really nice and would dazzle anyone.
Cheesecake Stuffed Strawberries Recipe
We used to be able to go to a local u-pick strawberry field and get all of the fresh strawberries we wanted in June/July, but that’s been closed to the public and now I’m left with grabbing strawberries from the grocery store. Boooo! But also, I can now make these no bake cheesecake stuffed strawberries basically all year long now.
I guess I could before, but I was pretty stuck on waiting for months and months for those fresh strawberries from the fields.
How to make Cheesecake Stuffed Strawberries
First, you’ll need to wash the strawberries. Then take a small slice off the bottom of the strawberries so they can stand up. Next, use a small pairing knife and insert it at an angle to cut the greens off and to form a cone shape inside the strawberry for the cheesecake filling. Don’t cut all the way to the bottom of the strawberry. Make sure you leave a little space near the bottom to be safe.
For the no bake cheesecake filling, add the cream cheese, powdered sugar, vanilla extract, and heavy cream to a medium bowl. Beat with a hand mixer until creamy. Add the filling to a disposable piping bag with a straight tip/star tip or a storage bag and cut a hole in one of the corners. Fill the strawberries with the filling and pipe a little extra on top of the strawberries.
You can’t have cheesecake without the graham cracker crust, right? To make the graham cracker crust, add the graham cracker crumbs, sugar, and melted butter in the mixing bowl. Stir together until the crumbs are coated with the butter.
Dip the tops of the strawberries where the cheesecake is sitting into the graham cracker crumbs. Add a swirl of whipped cream on top.
Can you make cheesecake stuffed strawberries ahead of time?
I would recommend making the cheesecake strawberries the same day as serving, but if your strawberries are firm and not extremely juicy, you can make them a day ahead of time. Just wait to add the graham cracker crumbs and whipped cream until you’re ready to serve them to keep the crumbs from becoming overly mushy and the whipped cream from melting.
How long do cheesecake stuffed strawberries last?
Depending on how ripe your strawberries are, the cheesecake stuffed strawberries can last in the fridge a couple of days. If your strawberries are firm, you’re looking at a 1 maybe 2 days without any juices gathering on the plate or the cheesecake filling dissolving. If the strawberries are juicy and extra ripe, they’ll definitely need to be ate the day of making them. Also, once the graham cracker crumbs and whipped cream are added to the strawberries, they should be eaten within the day.
Can I use frozen strawberries? No, you’ll need a fresh, firm strawberry for this recipe.
Other strawberry cheesecake recipes:
- Strawberries and Cream Cheesecake
- Strawberry Sweet Rolls
- Strawberry Cream Cheese Turnover Recipe
- Strawberry Cheesecake Trifle
Cheesecake Stuffed Strawberries
- 18 (1 pint) strawberries hulled
- 8 ounces cream cheese room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Graham Cracker Crumbs
- 1/3 cup graham cracker crumbs
- 1 teaspoon granulated sugar
- 1/2 tablespoon salted butter melted
- Give the strawberries a base to sit on by slicing the bottom pointy end off and giving it a level surface to stand on.
- Cut the green top out at a slant. Careful not to cut too deep and make a hole in the bottom of the strawberry.
- In a mixing bowl, add in the cream cheese, powdered sugar, vanilla extract, and heavy cream. Beat with a hand mixer on medium until creamy.
- Add the cheesecake mixture to a disposable piping bag or a sandwich bag. Cut a small hole in the piping bag or the corner of the sandwich bag.
- Fill the top of each strawberry with the cheesecake filling and swirl the filling around the top of the strawberry.
Graham Cracker Crumbs
- In a small bowl, stir together the graham cracker crumbs, sugar, and melted butter.
- Dip the tops of the strawberries in the graham cracker crumbs.
- Store the strawberries in the refrigerator or serve immediately.