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A close-up of fresh red strawberries stuffed with a piped swirl of white cheesecake filling and sprinkled with graham cracker crumbs.

Cheesecake Stuffed Strawberries

Lauren Bennett
Sweet, bite-sized strawberries filled with creamy cheesecake—an easy, no-bake dessert perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 85 kcal

Equipment

  • Paring knife
  • Mixing Bowl
  • Hand mixer
  • Piping bag or Ziploc bag
  • Paper towels

Ingredients
  

  • 1 lb large strawberries
  • 1 8 ounce package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup graham cracker crumbs

Instructions
 

  • Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary. Prep all of the strawberries and set aside.
  • In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until fluffy and creamy.
  • Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
  • Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Notes

  • Ensure strawberries are completely dry after washing so the filling adheres properly,
  • Use room temperature cream cheese to prevent a lumpy texture,
  • Slice a tiny bit off the bottom of the strawberry to help it stand upright on a serving platter.
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