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, these Cream Cheese Stuffed Strawberries are 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!
- Cream Cheese and Strawberries have been a classic pairing for decades.
- 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. You will love this simple cheesecake filling for strawberries. The results are fantastic!!! You might also enjoy my Chocolate Covered Strawberries or Patriotic Strawberries depending on the occasion.
- 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. This will help ensure they are ripe and flavorful.
- Sliced Almonds – Optional garnish. Toast to release the nut oils and enhance their flavor.
- 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.
- Instead of garnishing with almonds, top with some graham cracker crumbs.
- For Memorial Day, Independence Day or Labor Day, top with a plump blueberry instead of almonds for a red, white and blue treat!
How to Make
My book club loved this cheesecake stuffed strawberries recipe—I know you will, too.
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.
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.
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- 6 ounces of cream cheese at room temperature
- ½ teaspoon vanilla
- 1 ½ 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 the mixture into a quart ziplock bag and cut off one corner to allow for piping.
- Trim the bottom of the berries so that each will stand up (non-stem side). Remove the stems and with a knife or melon baller, scoop out some of the strawberry flesh making room for the filling.
- Pipe filling into the opening on top of the 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.
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Serving Size:1 large strawberry
Amount Per Serving: Calories: 105Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 45mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g