Name: Cheesecake Stuffed Strawberries
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; Strawberries; Graham crackers, crushed

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This cheesecake stuffed strawberries recipe is a simple yet decadent treat that combines the tangy sweetness of fresh strawberries with the creamy richness of cheesecake filling. It’s quick to make, perfect for gatherings, and looks as good as it tastes.

Cheesecake Stuffed Strawberries

Why You’ll Love This Recipe

I love how this recipe turns a few basic ingredients into an elegant bite-sized dessert. The sweet and creamy cheesecake filling pairs perfectly with the juicy strawberries, and the crushed graham crackers add just the right amount of crunch. I also appreciate how easy it is to make — no baking, no complicated steps, just a few minutes of mixing and assembling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Strawberries
Graham crackers, crushed

Directions

I wash the strawberries, cut off the tops, and carefully hollow out the centers to make little bowls.
I combine the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl, then beat until the mixture is smooth and creamy.
I transfer the filling into a piping bag (or a sandwich bag with the corner snipped) and pipe the cheesecake mixture into each hollowed strawberry.
I roll the tops of the filled strawberries in crushed graham crackers for a crunchy finish.
I serve them right away or refrigerate until ready to enjoy.

Servings and timing

This recipe makes about 12–16 stuffed strawberries, depending on the size of the berries. I can prepare them in just 15 minutes, and they are best served fresh.

Variations

I sometimes add a touch of lemon zest to the filling for a citrusy kick.
I swap graham crackers for crushed Oreos when I want a chocolate twist.
I drizzle melted chocolate over the top for an extra indulgent touch.
I mix a bit of strawberry jam into the cheesecake filling for added sweetness and flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing, as the strawberries can become watery. These are best enjoyed chilled straight from the fridge.

FAQs

How do I hollow out strawberries without breaking them?

I use a small paring knife or a strawberry huller, gently twisting to remove the center without cutting too deep.

Can I make these ahead of time?

I can prepare the cheesecake filling a day in advance and store it in the refrigerator, then fill the strawberries just before serving.

Can I use frozen strawberries?

I don’t recommend it, as frozen strawberries tend to become too soft and watery once thawed.

What can I use instead of graham crackers?

I sometimes use crushed cookies, biscotti, or even chopped nuts for a different texture and flavor.

How can I make the filling lighter?

I use reduced-fat cream cheese and less powdered sugar for a lighter version, though the texture will be slightly less rich.

Conclusion

I love making cheesecake stuffed strawberries because they’re simple, beautiful, and delicious. The combination of creamy cheesecake filling, fresh juicy berries, and a touch of crunch makes them irresistible — and they always disappear fast at any gathering.