Cheesecake Stuffed Strawberries are a showstopper of a dessert that is also very easy to make. With only 5 simple ingredients, these sweet little individual cheesecakes will be the highlight of your party or dinner!
Cheesecake Stuffed Strawberries
It’s no secret, we love a good cheesecake recipe around here! These amazing Cheesecake Stuffed Strawberries are sure to be one of your new favorite treats. They’re really light, tasty, and just so cute. I set them out on a platter and my family gobbled them right up!
It’s also really nice to have a dessert option that is naturally gluten-free. No crust is even needed for these little cheesecakes!
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Here’s what you’ll need to make the Cheesecake Stuffed Strawberries (the exact measurements and full recipe instructions are below in the printable recipe card):
- Strawberries – you’ll want to use nice, large, fresh strawberries.
- Cream cheese
- Powdered sugar
- Sour cream
- Vanilla extract
How to Make Cheesecake Stuffed Strawberries
Start by beating the cream cheese with an electric mixer until it is smooth. Then, add the sour cream, powdered sugar, and vanilla extract and beat again until everything is all combined.
Scoop the cheesecake filling into a piping bag fitted with a start tip. I do this by setting the prepared bag down into a cup and folding the opening of the bag out over the opening of the cup to make it easy to scoop the cheesecake into the bag.
Set aside your prepared piping bag until you’re ready to fill the strawberries.
To prepare the strawberries, cut the green top off of each berry to create a flat bottom. Set each better out on a cutting board so they’re sitting with the point of the strawberry facing straight up. Use a sharp paring knife to cut each berry in half from the top of the point straight down towards the base of the berry, but do not cut all the way through. Cut each half of the berry into 3 wedges so that the berry has a total of 6 wedges. These are the “petals.”
Very gently push your finger down into the center of the berry to open the petals a bit and make space to pipe the cheesecake filling inside the strawberries. Use the piping bag to fill up the center of each strawberry with the filling and give a nice swirl on top.
Here are some fun variations you can try:
CHOCOLATE DRIZZLE – Melt some semi sweet chocolate chips in the microwave on high in 15 second intervals, then drizzle over top of the filled strawberries.
GRAHAM CRACKER CRUMBS – Sprinkle crushed graham crackers over the top of the cheesecake filled strawberries.
CHOCOLATE CHEESECAKE – Melt about 1/4 cup of semi sweet chocolate chips in the microwave in 15 second increments, then beat the chocolate into the cheesecake filling.
OREO CRUMBS – Crush OREO cookies and sprinkle the crumbs over the top of the filled strawberries.
How to Store Leftovers
The leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Do be aware that the strawberries will soften considerably and release their juices, so the leftover stuffed berries will not be as good as they were fresh. This is a dessert best served right away.
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Cheesecake Stuffed Strawberries
- In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, sour cream, and vanilla extract; beat well.
- Transfer the cheesecake filling into a piping bag fitted with a star tip.
- Cut the top off the strawberries to remove the green stem and leaves and to make a flat surface so the strawberries can sit upright. Use a sharp knife to cut the strawberries in half vertically from the point of the strawberry down close to the base, but do not cut all the way through. Cut each half into 3 wedges (again, do not cut all the way through the base of the strawberry) to form a total of 6 petals. Place your finger down inside of the strawberry to make room for the filling to be piped inside.
- Pipe the cheesecake filling into the center of the strawberry, filling enough that the petals flare out and the filling is visible between the petals and on top of the strawberry. Repeat with all of the strawberries.
- Serve immediately or chill for 1-2 hours before serving.
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- piping bag with star tip