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Cheesecake Stuffed Strawberries

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close up shot of cheesecake stuffed strawberries
These cheesecake stuffed strawberries have a sweet cream cheese filling piped into fresh strawberries. You can whip up this tasty dessert in less than 20 minutes.
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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 Fresh Blueberry Cheesecake! 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!

close up shot of cheesecake stuffed strawberries

MORE STRAWBERRY RECIPES:
Strawberry Delight | Strawberry Pretzel Salad


CHEESECAKE STUFFED STRAWBERRIES INGREDIENTS

You will need:

  • 24 large 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 one for one.

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!

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HOW TO MAKE THIS CHEESECAKE STUFFED STRAWBERRIES RECIPE

STEP ONE: Wash and dry your strawberries. Cut leaf side of 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 strawberries. Do NOT cut strawberries all the way down.

STEP THREE: In a mixing bowl on high speed, beat the cream cheese until it’s smooth.

cheesecake stuffed strawberries process shot

STEP FOUR: Mix in your powdered sugar, sour cream, and vanilla extract. Beat until smooth.

cheesecake stuffed strawberries process shot

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 mixture. After it’s full, cut the corner and you’re all set to fill your strawberries. 

STEP SIX: Serve immediately! The longer these sit, the more the filling 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! 

STORAGE

IN THE FRIDGE: Store leftovers in the refrigerator in a sealed food storage container for 1 to 2 days. However, the filling may not keep its consistency and may run a bit.

IN THE FREEZER: You can freeze these 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.

close up overhead shot of cheesecake stuffed strawberries

You’re going to melt over these cheesecake stuffed strawberries! They satisfy your sweet craving while remaining light and fresh. You’ll want to make these easy crowd-pleasers for parties, game-nights or even just family dinner!

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close up shot of cheesecake stuffed strawberries

Cheesecake Stuffed Strawberries

5 from 1 vote
These cheesecake stuffed strawberries have a sweet cream cheese filling piped into fresh strawberries. You can whip up this tasty dessert in less than 20 minutes.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Ingredients
  

  • 24 large strawberries
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract

Instructions
 

  • Wash and dry strawberries. Cut leaf side of strawberries flat so they sit properly on a plate.
  • Cut each strawberry into 6 points but cutting about ¾ of the way through the strawberries. Do NOT cut strawberries all the way down.
  • 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.
    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 mixture. After it’s full, cut the corner and you’re all set to fill your strawberries. 
  • 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! 

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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Proudly Prepared by the Spaceships Kitchen

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