These cheesecake stuffed strawberries are filled with a sweet cream cheese filling and topped with crushed graham crackers!
Like bite-sized strawberry cheesecake!
Years ago, I saw a version of this recipe on Pinterest and thought it would be the perfect addition to a dessert table at a party I was hosting. I made a few of my own modifications, and sure enough the Cheesecake Stuffed Strawberries were a hit!
They have all the same flavor of a cheesecake with strawberry topping, but WAY less hassle and time spent in the kitchen. Which is why they’re the perfect party treat—you can make several servings in a jiff!
Grab some fresh strawberries, whip up a cheesecake filling, and start stuffing!
Strawberry Tip: Perfectly ripe strawberries should be bright red in color with no bruises. They should also have a sweet aroma. Strawberries do not ripen after they have been picked so try to find berries that have very little to no green or white spots.
You’ll want medium to large sized berries so you can have enough space to add the cream.
How to Make Cheesecake Strawberries
PREP. Rinse all strawberries and let dry.
HULL. Using a knife, cut off the stems and then cut out the centers of the strawberries from the top in a cone shape. (Note: they also make specific strawberry hulling kitchen gadgets to do this.)
FILLING. Beat together the cream cheese, powdered sugar, whipped cream and vanilla until smooth. Pipe cheesecake filling into the strawberries and refrigerate until ready to serve.
Tip: The best way to get the cream in the center of the strawberry is to pipe it in. If you do not have a piping set, you can use a gallon sized Ziplock bag with one corner snipped off.
GRAHAM CRACKERS. Top with crushed graham crackers right before serving.
A few ways to change these up…
- Crush Oreos and add them to the tops instead of the graham cracker crumbs
- Once you stuff the strawberries, dip the tops in milk or white chocolate securing the cream safely in the middle
- Add red food coloring to the cream mixture for a perfectly pink dessert!
Tips for Serving & MAKING AHEAD
You can easily SERVE these on a platter or tiered trays. I also saw a beautiful bouquet display.
To do that, cut a large foam ball in half. Use toothpicks to fasten the berries, cream side up, to the foam ball. You can use other berries like raspberries and blueberries to cover any open spots.
This would be so great to serve at a bridal shower or a baby shower or easter brunch or valentines…. really – anytime!
You can prepare these a few hours in advance. Cover the plate tightly with plastic wrap and keep them STORED in the fridge before serving.
To prep them further in advance, you can mix up the cream and keep it in a container in the fridge. You can also wash, DRY and hollow out the strawberries in advance. Keep them in an airtight container until you are ready to fill them with cream.
For more cheesecake flavored recipes, try:
- White Chocolate Raspberry Cheesecake
- Churro Cheesecake Bars
- Cheesecake Fruit Salad
- No Bake Oreo Cheesecake
Cheesecake Strawberries Recipe
- 8 oz cream cheese softened
- 1 ⅓ cup powdered sugar
- 2 cups whipped cream
- 1 tsp vanilla
- 20 strawberries
- 1 sleeve graham crackers crushed
- Rinse all strawberries and let dry.
- Using a knife, cut off the stems and then cut out the centers of the strawberries from the top in a cone shape.
- Beat together the cream cheese, powdered sugar, whipped cream and vanilla until smooth. Pour into a Ziploc bag and cut tip.
- Pipe cheesecake filling into the strawberries and refrigerate until ready to serve. Top with crushed graham crackers right before serving.