Cheesecake Stuffed Strawberries: This easy, no bake recipe, is perfect for summer! The cheesecake filling is made with only a few simple ingredients such as cream cheese, powdered sugar, heavy cream, vanilla extract, and graham cracker crumbs!
Quick Overview: In only 20 minutes, these will be ready for a one-hour chill time! Then serve!
Why You’ll Love This Recipe
No bake: With spring and summer traditionally being “strawberry season” this strawberries recipe, using fresh strawberries is the perfect fit for the time of year. Plus, with the warmer months, and it being a no bake treat, it’s such a crowd-pleaser on a hot day! (Think, a baby shower, bridal showers, Mother’s Day, family gatherings, etc.)
But don’t get me wrong. Making these for Valentine’s Day is just as much of a treat as they are any other time of year too, like our pink chocolate covered strawberries!
Easy Dessert: With little effort, you can have these juicy strawberries filled with creamy cheesecake filling, and ready for eating!
Cheesecake filling: Talk about a creamy filling! This cream cheese filling comes together in no time and has that flavor of creamy cheesecake in the center of the strawberries that will make you swoon!
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Ingredients
Only 6 ingredients are necessary for this recipe, and you may even have most of them on hand already or can easily find them at your local grocery store!
- 2 pounds of fresh strawberries, washed
- 8 ounce package cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup graham cracker crumbs
Make sure to see the full printable, recipe card below with the ingredients and instructions all in one place!
Instructions
- Slice off the green stems of the strawberries so that they sit flat with the “stem” side, facing down.
- On the other end of the strawberry (narrow end) cut an “X” from the tip through part of the base, but make sure not slice all the way through or your strawberries will fall apart. Repeat with the remaining strawberries and set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Add the powdered sugar, cream and vanilla to the cream cheese and beat until well combined.
- Once mixed together, fill a pastry bag with a tip, or plastic ziptop bag (such as a Ziploc bag) with the end cut off. (Get a piping bag and tip set here!)
- Pipe the cream cheese filling into the center or each sliced strawberry, filling it up all the way.
- Sprinkle each strawberry with a bit of graham cracker crumbs.
- Chill in the refrigerator for one hour or until ready to serve. Enjoy!
Substitutions & Variations
If you want to experiment with different toppings for these stuffed strawberries, here are some ideas that we have for you that you can try:
Topping Suggestions
- Crushed Oreos
- Crushed peanuts (or other nuts like pistacios, pecans, etc.)
- Chocolate syrup drizzle
- Caramel drizzle
- Mini chocolate chips
- Cinnamon graham crackers instead of honey
Storage
If you happen to have any leftovers, you can store them in the refrigerator for 2-3 days in an airtight container.
Expert Tips
Making cheesecake stuffed strawberries is a great way to use them up! However there are other desserts you can make with strawberries, such as strawberry crumble, strawberry cheesecake cookies, or even cover them with chocolate!
Instead of coring the strawberries, we’ve found it’s better to cut an “X” from the tip (narrow end) through part of the base! However, do not slice all the way through or your strawberries will fall apart.
Related Recipes
Love strawberry desserts? Then you’ll really love some of our favorite desserts, such as these strawberry brownies, strawberry shortcake cookies, and these berry trifles! Or, for another no-bake recipe, this strawberry cream cheese icebox cake is a great option!
Or, if you love cheesecake, then you’re going to absolutely adore this San Sebastian Cheesecake!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Easy Cheesecake Stuffed Strawberries
Ingredients
- 2 pounds fresh strawberries washed
- 8 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup graham cracker crumbs
Instructions
- Slice off the green stems of the strawberries so that they sit flat with the “stem” side, facing down.
- On the other end of the strawberry (narrow end) cut an "X" from the tip through part of the base, but make sure not to slice all the way through or your strawberries will fall apart. Repeat with the remaining strawberries and set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Add the powdered sugar, cream and vanilla to the cream cheese and beat until well combined.
- Once mixed together, fill a pastry bag or plastic, ziptop bag with the end cut off.
- Pipe the cream cheese filling into the center or each sliced strawberry, filling it up all the way.
- Sprinkle each strawberry with a bit of graham cracker crumbs.
- Chill in the refrigerator for one hour or until ready to serve. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Mary says
Yes I made this and it was delicious. Thank you
Jessica says
So glad that you loved these strawberries too! Thank you!
Melissa says
Such a fun dessert to make! Making them again tonight they didn’t last long the first time!
April says
OMG – these were like heaven in my mouth. They came together in no time and were SO pretty I almost didn’t want to eat them.
Jessica says
Haha, I love when a recipe consists of those feelings! 🙂 Thank you for sharing!
Agnes says
Delicious!!! I adore mini-sized desserts. I especially love freezing them for a bit because I’m crazy about frozen fruit/frozen desserts like that haha.