These cheesecake stuffed strawberries are the perfect 5-minute dessert! They require just 6 ingredients and are ready to enjoy immediately after assembling. Recipe includes a how-to video!
The BEST Cheesecake Stuffed Strawberries
I’d like to think of these cheesecake stuffed strawberries as the more relaxed and refreshing cousin to chocolate covered strawberries. We’ll take the same sweet, tart, and plump berries, but instead of dipping them in chocolate, we’ll fill them with lightly tangy and creamy cheesecake and top them with crushed graham crackers. Yum 😋
Many recipes use just cream cheese, vanilla, and sugar in the filling, but I take a few notes from my no-bake cheesecake and whip some heavy cream in there as well. This creates a lighter, less rich, yet still creamy and flavorful filling. I use actually use it in my cheesecake bites too, so if you like them, you’ll enjoy these too.
These berries are such a great summer treat; definitely try them while strawberries are still in season. They are my quickest no-bake dessert yet!
What You Need
One of the best things about this recipe is how simple it is–just 6 ingredients! Let’s go over them briefly before we begin.
- Strawberries. Use fresh strawberries that are large (save the small ones for the topping on your strawberry cheesecake). Make sure your berries are ripe, but not overripe, as they will be difficult to carve if they’re too soft.
- Cream cheese. If you’ve made any of my cheesecake recipes before (like my key lime cheesecake), then you already know the drill here: use a brick-style, full-fat cream cheese and make sure it’s softened before you get started! Do not use tub-style or low-fat cream cheese, as the filling would be runny.
- Heavy cream. Whipping cream or double cream would also work. If you’ve struggled with whipping cream in the past, make sure your cream is nice and cold beforehand and try using a cold metal bowl and beaters.
- Vanilla. Just a splash adds wonderful depth of flavor to our cheesecake filling. If you have some homemade vanilla extract lying around, put it to good use here!
- Powdered sugar. We’ll use just enough powdered sugar for sweetness and stability.
- Graham cracker crumbs. Just a few tablespoons for garnishing, which gives the strawberries that graham cracker crust flavor and subtle texture that anything cheesecake needs. You can either use the pre-crushed crumbs or pulverize the crackers yourself.
SAM’S TIP: Don’t have a piping bag? No problem! Snip the corner off a large Ziploc bag and use that instead. You can place a piping tip in beforehand, or you can just pipe straight from the bag since we’re topping these with graham cracker crumbs anyway.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cheesecake Stuffed Strawberries
- Whip the heavy cream, vanilla, and ½ the powdered sugar to stiff peaks. The mixture should be thick, fluffy, and voluminous.
- Beat the cream cheese and remaining powdered sugar together in a separate bowl.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Pipe the filling into clean cored strawberries, letting some flow out on top of the berries. Garnish with graham cracker crumbs and enjoy immediately.
SAM’S TIP: Be gentle when folding your whipped cream into your cream cheese mixture; if you are too rough, you could deflate the air you just spent time whipping into it. This could result in a runny filling.
Frequently Asked Questions
You can, but I find that the berries tend to lose flavor and sometimes weep if made too far in advance. Personally, I’d recommend making the filling ahead of time and waiting to pipe it until the day of your event.
Absolutely! I love this idea. To do this, simply dip the bottoms of your berries in melted chocolate (I recommend semisweet or dark, but you can use whatever you like) and let set before enjoying.
Check out my how to melt chocolate in the microwave post if you need tips for that part!
If you followed the recipe exactly (using tub style cream cheese, full amount of powdered sugar, etc.) then your filling might be runny from not fully whipping your cream to stiff peaks. Make sure the cream is thick, fluffy, and can hold its shape when you’re done whipping it. Also, be careful when folding it into your cream cheese mixture, or you might end up deflating it.
Another reason could be that your ingredients are too warm. You want the cream cheese to be softened, but you don’t want it to be so soft that it’s very runny. And your heavy cream should be nice and cold before whipping it (this also helps you reach stiff peaks faster!).
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cheesecake Stuffed Strawberries
- 2 lb (907 g) strawberries rinsed and patted dry
- ⅔ cup (84 g) powdered sugar divided
- ¾ cup (177 ml) heavy cream
- ½ teaspoon vanilla extract
- 8 oz (226 g) cream cheese softened
- 2 Tablespoons graham cracker crumbs
- Twist the strawberry stems to remove, then core the strawberries. To do this I use a Wilton 1A tip, insert it directly over the center of the stem, and insert it into the berry, but you can use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.2 lb (907 g) strawberries
- Combine whipped cream, about half (⅓ cup/42g) of the sugar, and vanilla extract in a large mixing bowl and use an electric mixer to whip together until you achieve stiff peaks (mixture should have a thickened, fluffy consistency).⅔ cup (84 g) powdered sugar, ¾ cup (177 ml) heavy cream, ½ teaspoon vanilla extract
- In a separate bowl, stir together cream cheese and remaining (⅓ cup/42g) powdered sugar until smooth.8 oz (226 g) cream cheese
- Add whipped cream to cream cheese mixture and use a spatula to gently fold together until completely combined. Don’t over-mix or you’ll deflate your whipped cream.
- Spoon or pipe cheesecake filling into cored strawberries, mounding the filling generously on top of the berry (I like to use a Wilton 2D tip).
- Sprinkle graham cracker crumbs lightly over cheesecake filling.2 Tablespoons graham cracker crumbs
- Serve immediately or cover and refrigerate for up to 24 hours before serving. Filling will thicken slightly as it sits.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.