Cheesecake Stuffed Strawberries
These Cheesecake Stuffed Strawberries are a delicious way to satisfy your sweet tooth. Plus they are a cinch to make!
With only 5 ingredients, this cheesecake stuffed strawberries recipe is a terrific addition to a dessert or even appetizer buffet.
Why You Must Make
I just adore these two-bite cheesecake stuffed strawberries. Luscious ripe strawberries are filled with sweetened cream cheese and topped with toasted almonds. The mixture of tastes and textures is heavenly.
- They add a beautiful pop of color to a dessert buffet.
- They’re a healthier dessert with a lot fewer calories than a slice of cheesecake!
- There are minimal ingredients needed. Just make sure you have access to beautiful, ripe strawberries!
I hadn’t made these gems in a while, so I added them to a tray of truffle brownies for my book club for a delicious pop of color. These beautiful, elegant stuffed strawberries are perfect for any gathering—for a girls’ night out, a cocktail nibble or even part of a lovely brunch spread. They are fantastic!!! You might also enjoy Chocolate Covered Strawberries or Patriotic Strawberries.
- Hunt down the best, most fragrant berries you can find. These just won’t taste the same if your berries aren’t top-notch. The process is very simple.
- To prep the strawberries, take a small paring knife to cleanly cut off the stem end.
- To remove the core of the strawberry, use the same knife or a small melon baller. Also, cut out some of the strawberry flesh to create space for the cheesecake filling.
- Cut off a small piece of the tip end of the berry, creating a flat side so the berries stand upright.
- Wait and wash and dry your strawberries before filling them. Dry upside down on paper toweling, gently patting the exteriors.
- PRO-Tip: Sifting your powdered sugar helps prevent little lumps in your filling.
How to Make Stuffed Strawberries
- Core your clean, dry strawberries.
- Whip together the cream cheese, powdered sugar, and vanilla until smooth.
- Use a piping bag with a star tip or zip-lock bag with a snipped-off corner to pipe this cheesecake mixture into the cored-out berries.
- Top with toasted sliced almonds, graham cracker crumbs, or even mini chocolate chips!
- Refrigerate until serving.
My book club loved this cheesecake stuffed strawberries recipe—I know you will, too.
- Cream Cheese – at room temperature to make the smoothest filling
- Vanilla Extract – use real vanilla extract, never imitation.
- Powdered Sugar – sift to remove any small lumps
- Fresh Strawberries – look for red, fragrant strawberries with shiny skin, green leaves, no blemishes and no green or yellow near the stem end.
- Sliced Almonds – toast to release the nut oils and enhance their flavor
Book Club Selections
If you’re in a book club or love to read, here is the List of Books my book club has read over the past 20+ years. We rate the books from 1-10, 10 being the highest. We give consideration to the discussion, whether we’d recommend the book to other friends and book clubs, and how much we enjoyed reading the book.
Frequently Asked Questions
This simple sweetened cream cheese filling pairs beautifully with fresh strawberries, but you can substitute mascarpone cheese instead of cream cheese for an Italian twist. Chocolate mousse or this cheesecake filling with some Oreo crumbs added would also be tasty.
Are Stuffed Strawberries Healthy?
If you’re comparing stuffed strawberries to a slice of cheesecake, yes, they’re much healthier. The berries provide Vitamin C and fiber and the cream cheese provides Vitamin D and calcium. But the filling does have a few calories.
It’s best to make and eat stuffed strawberries on the day you assemble them. But they’ll be safe to eat for up to 3 days after they’re made.
Yes, you can freeze them, but the strawberries will be mushy when defrosted. If you’d like to eat them slightly frozen, like a popsicle, then go for it!
You May Also Like:
- Strawberry Souffles
- Strawberry Angel Food Dessert
- Strawberry Cream Pie!
- Also, check out more of my Dessert Recipes and Appetizer Recipes.
- 6 ounces cream cheese at room temperature
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons powdered sugar
- 12-15 strawberries
- Sliced almonds, toasted (may toast in a dry saute pan till lightly browned or in a 350º oven for 3-6 minutes)
- Whip cream cheese, vanilla, and powdered sugar till fluffy. Put mixture into a quart ziplock bag and cut off one corner to allow for piping.
- Trim the bottom of berries so that each will stand up (non-stem side). Remove stem and with knife or melon baller, and scoop out some of the strawberry flesh.
- Pipe filling into the opening on top of strawberry till it brims over the top. Garnish with the toasted almonds.
Adapted from Martha Stewart
Feel free to top with mini chocolate chips or graham cracker crumbs instead of almonds.
Serving Size:1 large strawberry
Amount Per Serving: Calories: 105Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 45mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g