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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake strawberry cheesecake bite with plump hollowed berries filled with a smooth, swirled cream cheese filling and finished with a graham crumb crunch. Chill for 30 minutes so the filling firms up and the white piping stands out against the vivid red fruit.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling and toppings
  • 24 large fresh strawberries Choose firm berries so they stand upright after trimming.
  • 8 oz cream cheese Softened for a fully smooth filling.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup whipped topping Fold in gently to keep the filling light.
  • 3 tbsp graham cracker crumbs for topping Reserve a little extra for sprinkling if desired.
  • 1 mini chocolate chips or sprinkles for garnish Use mini chocolate chips for a classic contrast, or sprinkles for color.

Equipment

  • 1 piping bag
  • 1 piping tip

Method
 

Prep the strawberries
  1. Hull the strawberries from the top and cut a small slice off the bottom so they stand upright; use a small spoon or melon baller to hollow out the center of each one.
  2. After hollowing, check each strawberry for an even base and a clear cavity so the filling can pipe cleanly above the rim.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, vanilla, and lemon juice until completely smooth and glossy.
  2. Fold in whipped topping until light and airy, stopping as soon as no streaks remain.
Fill and finish
  1. Transfer the filling to a piping bag fitted with a star tip for the swirl effect.
  2. Pipe cheesecake filling into each hollowed strawberry, swirling up above the top so it domes slightly.
  3. Sprinkle graham cracker crumbs and mini chocolate chips or sprinkles over each strawberry to cover the filling and add crunch.
  4. Refrigerate for 30 minutes, then serve chilled.

Notes

For clean filling swirls, chill the piping bag for a few minutes if the filling feels loose. Store stuffed strawberries covered in the refrigerator up to 2 days; they’re best within 24 hours for the crisp berry texture. Freezing isn’t recommended. Dietary swap: use lactose-free cream cheese and lactose-free whipped topping to make them lactose-free (texture may be slightly softer).