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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake dessert with plump berries filled with a smooth, piped cheesecake mixture and topped with graham cracker crumbs. Each berry is hulled, cored to make a cavity, then chilled until creamy and sliceable by spoon.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 1 lb large fresh strawberries
Cheesecake filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 cup heavy whipping cream
Graham crumb topping
  • 0.33 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp granulated sugar
Garnish
  • 1 fresh mint for garnish

Equipment

  • 1 stand mixer

Method
 

Prepare the strawberries
  1. Hull the strawberries and carefully cut a small cone-shaped piece from the top of each berry. Use a small spoon to gently scoop out the center flesh, creating a small cavity.
Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scrape the bowl as needed so no lumps remain.
  2. Whip the heavy whipping cream to stiff peaks. Stop once the peaks stand straight when the whisk is lifted.
  3. Fold the whipped cream into the cream cheese mixture until smooth and uniform. Keep mixing gentle so the filling stays airy.
Fill and top
  1. Transfer the filling to a piping bag with a small round tip. Pipe filling into each strawberry cavity, mounding slightly on top.
  2. Toss the graham cracker crumbs with melted butter and granulated sugar. Sprinkle the crumb mixture over the top of each filled strawberry.
Chill and serve
  1. Refrigerate for at least 30 minutes before serving. The filling should firm up enough to hold its shape.
  2. Garnish with fresh mint right before serving. Serve chilled for the best creamy texture.

Notes

Pro tip: soften the cream cheese until very pliable, then beat until fully smooth to prevent a grainy filling. Store stuffed strawberries covered in the refrigerator for up to 2 days; add mint after chilling for best flavor. Freezing isn’t recommended because the berries can weep and the crumb topping softens. For a lighter option, use reduced-fat cream cheese and light whipped topping, keeping the same chill time.