October 30, 2022
Review RecipeCheesecake Stuffed Strawberries
These cheesecake stuffed strawberries have a sweet cream cheese filling piped into fresh strawberries.
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These delicious bite-sized cheesecake stuffed strawberries are juicy, fruity, and wonderfully sweet all at the same time. These make a gorgeous dessert platter for a family gathering but they’re so simple to make, you can whip them up as a yummy treat for the kids any night of the week.
If you’re looking for another fresh and fruity dessert idea, then you should check out our blueberry cobbler If you’re really in the mood for something rich and creamy try our strawberry cream cheese pie. It’s always a hit with my dinner guests!
Cheesecake Stuffed Strawberries Ingredients
You’ll need:
- 24 large fresh strawberries
- 8-ounce block of cream cheese, softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
SUBSTITUTIONS AND ADDITIONS
CREAM CHEESE: For a dairy-free cream cheese option, try cashew cream cheese. You can substitute it 1:1.
POWDERED SUGAR: If you don’t have any powdered sugar, you can make your own. Mix 1 cup of granulated sugar (or for a sugar-free option, use Splenda) with 1 teaspoon of cornstarch and blend in a high-speed blender until the texture is similar to powdered sugar. You’ll need a powerful blender for this though!
TOPPING: While these sweet strawberries are perfect on their own, a sprinkle of mini chocolate chips or a few crushed graham crackers would add something extra to these little gems.
How To Make This Cheesecake Stuffed Strawberries Recipe
STEP ONE: Wash and dry your strawberries with a paper towel. Cut the leaf side of the strawberries flat so they sit properly on a plate.
STEP TWO: Cut each strawberry into 6 points by cutting ¾ of the way through the bottom of the strawberry (the narrower end).
PRO TIP:
Do NOT cut strawberries all the way down.
STEP THREE: In a mixing bowl with a hand mixer on high speed, beat the softened cream cheese until it’s smooth.
STEP FOUR: Mix in your powdered sugar, sour cream, and vanilla extract. Beat until smooth.
STEP FIVE: Grab an icing bag and a star tip and begin filling each strawberry with the cream cheese mixture.
PRO TIP:
You can use a Ziploc bag if you don’t have a piping bag. Fold the bag over a cup and fill your new piping bag with the cream cheese filling. After it’s full, cut the corner and you’re all set to fill your strawberries with the creamy filling.
STEP SIX: Serve immediately. The longer these sit, the more the cheesecake mixture will absorb the moisture from the berries and get runny and the filling will start to leak out.
PRO TIP:
For a little extra flavor and some decoration, sprinkle graham cracker crumbs onto the top of your dessert.
How To Serve
This easy dessert would be a delightful treat to make for Valentine’s day to share with your loved ones. These are also a delicious treat to serve at bridal showers or a summer party along with our southern strawberry sweet tea when juicy strawberries are at their best.
MORE CHEESECAKE RECIPES
STORAGE
IN THE FRIDGE: Store leftovers of these creamy cheesecake strawberries in the refrigerator in a sealed food storage container for 1 to 2 days. However, the creamy cheesecake filling may not keep its consistency and may run a bit.
IN THE FREEZER: You can freeze these little cheesecake strawberries but they won’t thaw very well. However, they will make a great frozen treat to grab directly from the freezer. Place them carefully in an airtight container within an hour or two of making them.
You’re going to melt over these cheesecake stuffed strawberries! They are the perfect bite-sized dessert to satisfy your sweet craving while remaining light and fresh. You’ll want to make these easy no-bake cheesecake bites for parties, game nights, or even just family dinner!
FREQUENTLY ASKED QUESTIONS
Can I freeze these stuffed strawberries?
You can freeze these strawberries but they won’t thaw without becoming mushy. Instead, you can enjoy them as a tasty and refreshing frozen treat.
Can I use low-fat or fat-free cream cheese?
You can use full-fat, low-fat, or fat-free cream cheese in this recipe.
Can I add toppings to my strawberries?
Graham crumbs or mini chocolate chips would both be fun additions to these delightful little strawberries.
More Recipes You’ll Love
- Strawberry Angel Food Cake
- Jello Pie
- Strawberry Brownies
- Iced Tea
- Strawberry Poke Cake
- Strawberry Cheesecake Cookies
- Strawberry Cheesecake Bites
- Strawberry Cream Cheese Frosting
Cheesecake Stuffed Strawberries
These cheesecake stuffed strawberries have a sweet cream cheese filling piped into fresh strawberries.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Ingredients
- 24 large strawberries
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Wash and dry strawberries. Cut the leaf side of strawberries flat so they sit properly on a plate.
- Cut each strawberry into 6 points but cut only about ¾ of the way through the strawberries.
- In a mixing bowl on high speed, beat cream cheese until smooth.
- Mix in powdered sugar, sour cream, and vanilla extract. Beat until smooth.
- Using an icing bag with a star tip, fill each strawberry with the cream cheese mixture.
- Serve immediately. The longer these sit, the more the filling will absorb the moisture from the strawberry and the filling with start running out.
- For a little extra flavor and some decoration, sprinkle graham cracker crumbs onto the top of your dessert!
Notes
- Do NOT cut strawberries all the way down.
- You can use a Ziploc bag if you don’t have a piping bag. Fold the bag over a cup and fill your new piping bag with the cream cheese filling. After it’s full, cut the corner and you’re all set to fill your strawberries with the creamy filling.
- For a little extra flavor and some decoration, sprinkle graham cracker crumbs onto the top of your dessert!
Nutrition
Calories: 262kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 131mg | Potassium: 231mg | Fiber: 2g | Sugar: 26g | Vitamin A: 580IU | Vitamin C: 64mg | Calcium: 65mg | Iron: 1mg
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Comments
Gloria says
These are divine. I serve them with chocolate sometimes, too! YUM!