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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake party dessert with plump red berries hollowed and piped with a swirled cream cheese cheesecake filling. Chill until set so the filling holds its shape and the graham crumble stays visible.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 24 large fresh strawberries
Cheesecake filling
  • 1 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup whipped topping, folded in
Topping & garnish
  • 3 tbsp graham cracker crumbs for topping
  • 1 mini chocolate chips or sprinkles for garnish

Equipment

  • 1 piping bag

Method
 

Prep the strawberries
  1. Hull the strawberries from the top and cut a small slice off the bottom so they stand upright. Hollow out the center of each with a small spoon or melon baller.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and lemon juice until completely smooth. Scrape down as needed so no lumps remain.
  2. Fold in whipped topping until light and airy. Stop mixing once you no longer see streaks.
  3. Transfer the filling to a piping bag fitted with a star tip. Keep the tip ready for filling so the texture stays fluffy.
Fill, top, and chill
  1. Pipe cheesecake filling into each hollowed strawberry, swirling up above the top. Aim for a raised swirl so it stands out against the red berry.
  2. Sprinkle graham cracker crumbs and mini chocolate chips over each one. Make sure the crumble is visible on top for the contrast.
  3. Refrigerate for 30 minutes and serve chilled. Chill until the filling firms up and the strawberries taste cold.

Notes

Pro tip: soften the cream cheese fully before beating so the filling becomes truly smooth, then fold in the whipped topping gently to keep it airy. Store stuffed strawberries covered in the refrigerator for up to 2 days; they don’t freeze well because the berry texture softens after thawing. For a dairy-reduced option, use whipped topping and cream cheese made with lactose-free ingredients.