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These easy Cheesecake Stuffed Strawberries are one of my favorite no-bake desserts for parties, holidays, and summer gatherings. Fresh strawberries get filled with a creamy cheesecake filling and topped with graham cracker crumbs for a simple treat that looks fancy but takes hardly any effort.
We’ve made these so many times for baby showers, Valentine’s Day, Easter, and family get-togethers because they disappear fast every single time. The creamy cheesecake filling paired with fresh strawberries is light, sweet, and always a hit. Plus, they can be made ahead, which makes hosting even easier.
If you need more easy no bake desserts, try Chocolate Covered Strawberries, No Bake Cheesecake, Fruit Pizza, and Oreo Balls.
Why you’ll love it + Why it works:
- No Bake Dessert: These stuffed strawberries come together quickly without turning on the oven.
- Perfect for Parties: They look impressive but are incredibly simple to make for gatherings and holidays.
- Simple Ingredients: Everything comes together with basic ingredients you can easily find at the store.
- Classic Flavor Combo: Strawberries, cheesecake, and graham crackers create that classic cheesecake flavor everyone loves.
Cheesecake Stuffed Strawberries Ingredients
- Cream Cheese (8 ounces, softened): Creates the rich and creamy cheesecake base for the filling. Full-fat cream cheese gives the best texture.
- Powdered Sugar (1⅓ cup): Sweetens the filling while keeping it smooth and fluffy.
- Whipped Cream (2 cups): Lightens the cheesecake mixture and gives it a soft, airy texture.
- Vanilla Extract (1 teaspoon): Adds warm flavor that makes the cheesecake filling taste homemade.
- Strawberries (20): Serve as the fresh, juicy base for the cheesecake filling. Large strawberries work best for stuffing.
- Graham Crackers (1 sleeve, crushed): Add the classic cheesecake crust flavor and a little crunch on top.
How to Make Cheesecake Stuffed Strawberries
STRAWBERRIES. Rinse all strawberries and let them dry.
Using a paring knife, cut off the stems and then cut out the centers of the strawberries from the top in a cone shape. (They also make specific strawberry hulling kitchen gadgets to do this.)
FILLING. In a mixing bowl, beat together the cream cheese, powdered sugar, whipped cream, and vanilla until smooth. Pipe the cheesecake mixture into the strawberries and refrigerate until ready to serve.
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 bag set, use a gallon-sized Ziploc bag with one corner snipped off.
GRAHAM CRACKERS. Top cream cheese stuffed strawberries with crushed graham crackers right before serving.
Kristyn’s Recipe Tips
- Dry the strawberries well before filling so the cheesecake mixture stays thick and creamy.
- Use softened cream cheese for the smoothest filling without lumps.
- Pipe the filling using a large freezer bag for easy cleanup and quick prep.
- Add the graham cracker crumbs right before serving so they stay crisp.
- Use a pairing knife, pierce the berry where it meets the stem, and use your thumb to guide the knife as you twist the berry and cut the core out in a cone shape. You can also use a strawberry huller or a melon baller to hollow it out.
Cheesecake Stuffed Strawberries Recipe
Video
Ingredients
- 8 ounces cream cheese softened
- 1 ⅓ cup powdered sugar
- 2 cups whipped cream
- 1 teaspoon vanilla extract
- 20 strawberries
- 1 sleeve graham crackers crushed
Instructions
- 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.
Notes
- Dry the strawberries well before filling so the cheesecake mixture stays thick and creamy.
- Use softened cream cheese for the smoothest filling without lumps.
- Pipe the filling using a large freezer bag for easy cleanup and quick prep.
- Add the graham cracker crumbs right before serving so they stay crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare stuffed strawberries a few hours in advance. Cover the plate tightly with plastic wrap and keep them in the fridge before serving.
Wash, dry, and hull the strawberries then store them in an airtight container with paper towels to absorb the moisture. Store in the fridge for about a day before filling and serving.
Prepare the creamy cheesecake filling and fill the pastry bags. Tie the tops off with a rubber band but do not snip the bottoms off. Store the bags in the refrigerator for 1-2 days.
When you’re ready to fill the berries, snip off the tips and pipe in the filling.
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This recipe was first shared July, 2011.
It was so good, will do it again
These are easy and taste great!!
Very pretty. I missed out on the piping gene, so in my house it is a tasty fruit dip with almost any fruit.
giving 5 stars, even though haven’t made yet. , thee little one is gonna love it , thank you