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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake dessert with plump berries filled with creamy, vanilla cheesecake filling. You pipe the filling into scooped strawberry cavities, mound slightly, then dust with buttery graham cracker crumbs and chill until set.
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Prep Time 15 minutes
chill time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese filling
  • 8 oz cream cheese Softened to room temperature for a smooth filling.
  • 0.25 cup powdered sugar Sift if needed to prevent lumps.
  • 0.5 tsp vanilla extract
  • 0.25 cup heavy whipping cream Chilled for easier whipping.
Strawberries and topping
  • 1 lb large fresh strawberries Look for similar sizes for even filling.
  • 0.33 cup graham cracker crumbs
  • 2 tbsp melted butter Use unsalted or lightly salted, melted and warm.
  • 1 tbsp granulated sugar
  • 1 fresh mint for garnish Optional, for serving.

Equipment

  • 1 stand mixer

Method
 

Prep 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.
  2. Set the hollowed strawberries on a tray, cavity-side up, so they hold their shape while you make the filling.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth, scraping the bowl as needed. Stop when the mixture looks glossy and lump-free.
  2. Whip the heavy whipping cream to stiff peaks. Fold it into the cream cheese mixture until fully incorporated with a creamy, airy texture.
  3. Transfer the filling to a piping bag fitted with a small round tip. Pipe filling into each strawberry cavity, mounding slightly on top.
Add crumb topping and chill
  1. Toss the graham cracker crumbs with melted butter and granulated sugar until evenly coated. Sprinkle the crumb mixture over the tops of each filled strawberry.
  2. Refrigerate for at least 30 minutes before serving. Garnish with fresh mint right before serving.

Notes

For clean piping, keep the whipped cream cold and soften the cream cheese fully at room temperature. Store in the refrigerator up to 2 days in a single layer; it can be frozen only if you’re okay with softer berries after thawing. For a lighter option, use reduced-fat cream cheese and light whipping cream (texture will be slightly less rich but still pipeable).