Cheesecake Stuffed Strawberries
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Move over chocolate covered strawberries… make room for Cheesecake Stuffed Strawberries! Fresh juicy berries are filled with an easy no bake cheesecake for the perfect 2-bite dessert!
How to Make Cheesecake Stuffed Strawberries
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These Cheesecake Stuffed Strawberries are so delicious! Every time I make these, I’m lucky to even get one since they’re gone so fast!
Fresh juicy strawberries always make a fabulous dessert… and they’re perfect for filling with all kinds of yummy toppings from Chocolate Cheesecake to Banana Split Stuffed Strawberries! Buy the biggest strawberries you can find so you can pack in lots of cheesecake… but don’t worry too much because these are easy to make with any size of berry!
I use a tomato/strawberry huller to scoop out the middle of the berries but a small spoon will work too! You can easily put the filling in a Ziploc bag and pipe it into the strawberries but I love the way a decorating tool looks. I used a tiny cookie cutter to cut out little hearts to garnish but if you don’t have one, even using a straw to cut out a circle (like I did on my chocolate cheesecake stuffed strawberries) creates an adorable garnish!
Before you dip the bottoms in white chocolate, make sure you dab the bottoms of the strawberries dry on a paper towel. This helps the chocolate stick and keeps moisture from getting into the chocolate! 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.
- 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
- Graham crumbs
- 6 oz Cream Cheese softened
- 4 tablespoons powdered sugar
- 1 teaspoon of lemon juice
- rind from 1 lemon
- 3 tablespoons heavy cream
Wash strawberries and dry well.
Cut the tops off the strawberries and hollow out the center using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)
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
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 then graham crumbs and place on a parchment lined pan.
Meanwhile, beat cream cheese, heavy cream, sugar, lemon juice and lemon rind if using until smooth and creamy.
Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a corner.
Pipe the cream cheese mixture into each strawberry. Garnish with sprinkles or graham crumbs.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)