Juicy strawberries are hollowed out and then filled with a creamy cheesecake filling. These cheesecake stuffed strawberries are the perfect no-bake treat for spring or summer!

A plate of cheesecake stuffed strawberries.

These cheesecake stuffed strawberries are so simple to prepare and call for just five basic ingredients.

To make them, fresh strawberries are hollowed out and then filled with a tangy no-bake cheesecake filling. Just like my no-bake cheesecake, the filling has whipped cream folded into it to thicken it and to prevent it from tasting too heavy.

If you’re looking for an easy spring or summer dessert, I highly recommend making a batch of these stuffed strawberries. They disappear in about two bites and are a delicious alternative to richer treats like my carrot cake recipe or classic cheesecake recipe.

An overhead view of the ingredients needed to make strawberries filled with cheesecake.

Recipe Ingredients

  • Strawberries: Since strawberries don’t ripen after they’ve been picked, it’s best to stick with ones that are bright red with little to no yellow on them.
  • Cream Cheese: Use brick-style cream cheese for the filling, not whipped cream cheese in a tub. Full-fat is best, but lite cream cheese would be okay. I don’t recommend using fat-free cream cheese though, it doesn’t taste good and won’t hold up well.
  • Powdered Sugar: Sweetens the cheesecake filling without making it grainy.
  • Heavy Whipping Cream: Look for one that contains at least 36% fat. Keep the heavy cream in the fridge until you’re ready to whip it (this ensures it whips up nice and fluffy!).
  • Vanilla Extract: Pure vanilla extract delivers the best flavor, but use what you have on hand.
A process shot showing strawberries that have been hollowed out.

How To Make Cheesecake Stuffed Strawberries

  1. Prepare the strawberries: Cut the pointy end off of each strawberry so it’s able to stand up straight. If you prefer to just leave the strawberries on their sides, you can skip this step! Then, use a paring knife or small melon baller to hollow out each strawberry (making sure not to cut all the way to the bottom).
  1. Mix together the filling: To make the filling, add the cream cheese to a stand mixer fitted with a paddle attachment or a large mixing bowl. Beat until smooth, then mix in the powdered sugar and vanilla.
  2. Beat the heavy cream to stiff peaks: In a separate bowl, beat the heavy whipping cream until stiff peaks form. When you lift your beaters up out of the bowl, the peaks of the whipped cream should stand straight up and not fold over.
  1. Fold the whipped cream into the filling: You can fold the whipped cream into the cream cheese mixture with a rubber spatula or use your mixer to mix it in on low speed.
  2. Fill the strawberries: Add the cheesecake filling to a large piping bag fitted with your favorite piping tip (I used the Wilton 1M). Pipe the filling into each strawberry, then swirl a little around the top.

Make-Ahead Instructions

These stuffed strawberries are best enjoyed the same day you make them, but they’ll last up to three days in the fridge.

Keep in mind that over time the juice from the strawberries can sometimes cause the cheesecake filling to break down and become runny. Because of that, I suggest hollowing out the strawberries, preparing the cheesecake filling, and storing them in separate containers until you plan on assembling and serving the finished dessert.

You could also hollow out the strawberries, store them in the fridge, and then prepare the filling and stuff the strawberries the next day. Do whatever works best for you!

Several cheesecake stuffed strawberries on a plate.

Recipe Tips

  • Since this is such a simple dessert, it’s important that you choose strawberries that are fully ripe and bright red in color. Underripe strawberries are more sour in flavor and aren’t as juicy.
  • After adding the whipped cream to the cream cheese mixture, take care not to over mix the filling. Over mixing the whipped cream can cause it to deflate, and your cheesecake filling won’t be quite as fluffy.
  • I used a piping bag to assemble these cheesecake stuffed strawberries, but you can easily use a zip-top bag with the corner snipped off.
  • Feel free to sprinkle some crushed graham cracker crumbs on top! This will give the stuffed strawberries even more of a cheesecake flavor.
Several cheesecake stuffed strawberries on a white scalloped plate.

Cheesecake Stuffed Strawberries

Prep Time: 45 minutes
Total Time: 45 minutes
Juicy strawberries are hollowed out and then filled with a creamy cheesecake filling. These cheesecake stuffed strawberries are the perfect no-bake treat for spring or summer!

Ingredients

Servings: 30 strawberries
  • 2 pounds fresh strawberries wash & patted dry
  • 8 ounces brick-style cream cheese softened (226 grams)
  • ½ cup powdered sugar (60 grams)
  • ½ teaspoon pure vanilla extract
  • ½ cup heavy whipping cream (120 ml)
  • Optional Topping: Crushed graham cracker crumbs

Instructions
 

  • To prepare the strawberries: Cut the pointy end off of each strawberry to create a flat surface on the bottom. Remove the stems from each strawberry and use a paring knife or small melon baller to scoop out some of the inside for the filling, making sure not to go all the way through the bottom. Set aside.
  • To make the filling: Using a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until well combined, stopping to scrape down the sides of the bowl as needed. Set aside.
  • Pour the heavy whipping cream in a separate mixing bowl. Start mixing on low speed. Once the mixture increases some in volume, increase the speed to medium-high and mix until stiff peaks form.
  • Add the whipped cream to the cream cheese mixture and mix it in on low speed with your mixer until just combined. Make sure not to over mix the whipped cream or it can deflate! If needed, finish folding in the whipped cream with a rubber spatula.
  • To assemble the strawberries: Add the cheesecake filling to a large piping bag fitted with your preferred piping tip. Pipe the filling into each strawberry, swirling some of the filling around on top too. Top with crushed graham cracker crumbs, if desired.
  • Serve and enjoy or store in an airtight container and refrigerate until ready to serve.

Notes

Storage Instructions: Leftover filled strawberries may be stored in an airtight container in the fridge for up to 3 days. 
Cuisine: American
Course: Dessert
Author: Danielle Rye
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