These Cheesecake Stuffed Strawberries are fresh large strawberries loaded with a cream cheese filling! If you have 15 minutes, they're one of the easiest strawberry desserts you'll ever make and are the perfect quick dessert for Valentine's Day, Mother's Day or any time! As always, they're gluten free, egg free, nut free and can easily be made dairy free (vegan) with a few tweaks!
I love cheesecake topped with strawberries, and these Cheesecake Stuffed Strawberries bring all those traditional cheesecake flavors together! Top them with sprinkles, mini chocolate chips, gluten free graham cracker crumbs or even my Graham Cracker Crumble; these beauties do not disappoint!
For more quick no-bake recipes, try my Chocolate Nonpareils, my S'mores Snack Mix, my Gluten Free No Bake Cookies and my Cookies and Cream Dip.
Reasons to Love these Cheesecake Stuffed Strawberries
- Allergy Friendly- This recipe is gluten free, nut free, eggless and can easily be dairy free (vegan).
- 5 Simple Ingredients- This easy strawberry recipe only uses 5 ingredients, including strawberries!
- Easy to Make- It only requires 15 minutes to make this treat!
Ingredient Notes
- Strawberries- We use 1 pound of fresh strawberries for this recipe, which equals about 20 large strawberries..
- Cream Cheese- Creates a delicious sweetness with that cheesecake flavor. Use vegan to make this dessert dairy-free! Use block full fat cream cheese only. Do not use spreadable cream cheese. It is way too soft and your cheesecake filling will be too runny. If using vegan, make sure it is block and not from a spreadable tub.
- Confectioners' Sugar- Creates a nice sweetness to the cheesecake layer and makes the filling thick enough to fill.
- Vanilla- Make sure to use pure vanilla extract otherwise the cheesecake filling will have a chemical taste.
- Kosher Salt- Draws out all the amazing flavors.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Dessert
- Make sure to use vegan and gluten free sugar.
- Use cream cheese that is gluten free and vegan.
- Only use toppings that are gluten free and vegan.
This recipe has not been tested with non gluten free substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cheesecake Stuffed Strawberries
Here are the step by step instructions to make this stuffed cream cheese strawberries recipe!
Step 1: Wash, Dry and Hollow Out the Strawberries
Wash and dry the strawberries. Cut the tops off and use a tiny paring knife to hollow them out. Pop in the freezer.
Step 2: Make the Cheesecake Filling
In the large bowl of an electric mixer, beat the cream cheese until smooth and creamy. About 2 minutes.
Add in the confectioners' sugar, vanilla extract and the salt. Beat until smooth with zero lumps.
Step 3: Fill the Strawberries and Add Toppings if Desired
Then, put the cream cheese filling into a piping bag or a zip top bag with the corner snipped off. Take strawberries out of the freezer and fill the strawberries so the filling comes out of the top a bit.
Sprinkle on whatever toppings you desire. Sprinkles, mini chocolate chips, graham cracker crumbs, my graham cracker crumble, etc. Enjoy!
EXPERT TIPS
- Dry and Freeze the Strawberries- After washing make sure to dry the strawberries so the insides to not get slimy. After hollowing them out, pop them in the freezer while making the filling.
- Cutting the Strawberries- Be very careful when using the pairing knife to hollow the strawberries out. Do not cut too close to the bottom of the strawberry or you will cut the bottom off and injure your hand.
- Use Block Cream Cheese- If the cream cheese is too cold, it will create lumps in the cheesecake filling and be chunky instead of smooth and creamy. However, if you let it sit out too long the filling will be too runny. Let the cream cheese sit about for maybe 10 minutes prior to using. Do not use spreadable cream cheese. It is way too soft and your cheesecake filling will be too liquidy. And if using vegan, make sure it is block not from a spreadable tub.
- Making The Filling- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put in the strawberries and not run out. If the filling appears too thick, add a little water ¼ teaspoon at a time. It should be similar to a frosting consistency.
- Use Ceramic Egg Crates- Filling these treats can be difficult. I put the hollowed out strawberries in ceramic egg crates and then fill them, this way I can use two hands to fill them. I also store the stuffed strawberries this way if I am making them an hour ahead of time.
Recipe FAQs
I would make them right before you plan on serving, otherwise the strawberries can get slimy and the filling will get runny.
However, you can make the cheesecake filling the night before. Store it in a bowl covered with plastic wrap in the fridge. When ready to use, rewhip if you want to regain that creaminess.
I would not.
I tried to use 1 ¼ cups of sugar, 1/ ½ cups of sugar and even 1 ¾ cups and every time the filling was far too runny and would just slide out of the strawberries.
If the filling is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put in the strawberries and not run down them, similar to a frosting consistency.
If the filling appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
Storing: The strawberries will not keep long after you fill them. Fill them and serve immediately or store them in the fridge for an hour or so until ready to serve.
If you need to prep the day before, make the filling ahead and store it in a bowl covered with plastic wrap in the fridge. When ready to use, rewhip if you want to regain that creaminess.
Freezing: I do not recommend freezing this dessert as it doesn't defrost well.
More Strawberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cheesecake Stuffed Strawberries
Ingredients
- 1 pound fresh strawberries , washed and dried (about 20 large strawberries)
- 8 ounces cream cheese (use full fat block cream cheese)
- 2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
Instructions
- Wash and dry all the 20 strawberries.
- Carefully cut the tops off and use a small pairing knife to hollow out each of the 20 strawberries.Please do not cut your hand. Pop the hollowed out strawberries into the freezer as you make the filling.
- In the large bowl of an electric mixer, beat the 8 ounces of cream cheese until smooth and creamy. About 2 minutes.Add in the 2 cups confectioners' sugar, 1 teaspoon pure vanilla extract and the 1 pinch kosher salt. Beat until smooth with zero lumps.
- Put the cream cheese filling into a piping bag or a zip top bag with the corner snipped off. Take strawberries out of the freezer. Fill the strawberries so the filling comes out of the top a bit.
- Immediately sprinkle on whatever toppings you desire. Sprinkles, mini chocolate chips, graham cracker crumbs, my graham cracker crumble, etc. Enjoy!
Video
Notes
Nutrition
John says
These were so simple to make!