Cheesecake Stuffed Strawberries Recipe

Cheesecake stuffed strawberries on a platter.

5 from 22 votes

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries are an easy no bake dessert with creamy cheesecake filling, fresh strawberries, and graham cracker crumbs.

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.

Make ahead of time. Prepare stuffed strawberries a few hours in advance. Cover the plate tightly with plastic wrap and keep them in the fridge before serving.

Prep further in advance. 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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