Cheesecake Stuffed Strawberries

cheesecake strawberries

Cheesecake Stuffed Strawberries!  Really easy and so delicious!

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These are truly so delicious!  I whipped these up the other day for my family for dessert and they were gone so fast!  I was lucky I even got to taste one!

Buy the biggest strawberries you can find so you can pack in lots of cheesecake…

Before you dip the bottoms in white chocolate, make sure you dab the strawberries on a paper towel to make sure they are dry.  If moisture gets into the chocolate it will seize up!  If you have extra cheesecake filling left over, just pipe it onto a graham cracker or vanilla wafer cookie and store it in the fridge!

Note:  You do not have to add the white chocolate to the bottom of the strawberries… they will stand up just fine without it.  

Cheesecake Stuffed Strawberries

Rating: 51

Cheesecake Stuffed Strawberries

Ingredients

  • 1 Pint of Strawberries (or more… there will be cheesecake filling leftover but the size of the strawberries will determine how many you can fill)
  • 2 oz White chocolate
  • Sprinkles (optional)
  • Graham crumbs
  • Cheesecake Filling
  • 1 8 oz Package of Cream Cheese, softened
  • 3 tablespoons of sugar
  • 1 teaspoon of lemon juice
  • rind from 1 lemon (optional)
  • 1 cup Cool Whip or dessert topping

Instructions

  1. Wash strawberries and dry well.
  2. Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)
  3. Place the chocolate in a small dish and melt on 50% power for about 15 seconds.. continue in 10 second increments until the chocolate is melted
  4. Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and place on a parchment lined plate or pan. Refrigerate 5 minutes.
  5. Meanwhile, in a small bowl mix together the cream cheese, sugar, lemon juice and lemon rind if using. Fold in the Cool Whip.
  6. Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a corner.
  7. Pipe the cream cheese into each strawberry… don't be afraid to overfill it a bit!
  8. Sprinkle graham crumbs on top and refrigerate until serving.
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Comments

  1. says

    HI Holly,
    Thank you so much for sharing your Cheesecake Stuffed Strawberries with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
    Miz Helen

  2. says

    hi, nice recipe but I was wondering about the cool whip, do I mix the coolwhip according to its directions then fold it in or am I just adding the bare contents of the package in the cream cheese,i really want to trythis plz.

  3. Gail says

    These look yummy, going to try and make them a bit more diabetic friendly… and I was thinking if you pop a blueberry on top that woudl be great for 4th of July as well!!

  4. sue says

    l have been making these for years for summer parties, l have never used coolwhip,, l just blend the cream cheese with icing sugar..and just keep tasting till it tastes like cheesecake. When done if you want one, you better eat it before going out on the table, cause you blink and there all gone..lol. But l must say l am gonna try this one too. and l like the idea of dipping in some chocolate for a better base.

  5. Marianna says

    We made tonight Joe loves them we used a sharp knife to hollow them out also stand them up as soon as you dip them in chocolate and have extra strawberries a lot of filling leftover

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