As the summer sun warms the air and strawberries begin to burst with juiciness, this cozy treat is a delightful way to embrace the season. Each strawberry becomes a vessel for creamy cheesecake filling, creating a perfect contrast between the crisp berry skin and the velvety cream cheese mix. When you take a bite, the sweetness of the strawberry and the richness of the cheesecake create a moment that feels like a little celebration on your palate—an irresistible discovery you’ll want to share with friends and family.
Why You’ll Love This Recipe
These cheesecake stuffed strawberries are not only stunning on a plate, but they also combine two beloved desserts into one elegant bite. The easy preparation means you can whip them up for any gathering, and they’re sure to impress guests at summer picnics or birthday parties.
Ingredients Needed For Cheesecake Stuffed Strawberries
- 2 pounds strawberries, rinsed and patted dry: Look for firm, ripe strawberries; the sweeter, the better! Make sure they are completely dry after rinsing to help the filling adhere well.
- 2/3 cup powdered sugar, divided: This fine sugar helps achieve that light, fluffy texture in the cream cheese mixture. Dividing it into two parts allows for perfect sweetness balance.
- 3/4 cup heavy cream: For that luscious whipped topping, heavy cream is essential! It whips up beautifully and adds a rich mouthfeel to your cheesecake filling.
- 1/2 teaspoon vanilla extract: A splash of pure vanilla will infuse the filling with warm flavor. Avoid imitation vanilla to enhance the overall taste.
- 8 oz cream cheese, softened: Make sure your cream cheese is at room temperature for easy blending. This is the heart of your cheesecake filling, so opt for a full-fat version for the best texture.
- 2 tablespoons graham cracker crumbs: These crumbs provide that classic cheesecake crust flavor. Gather them from crushed graham crackers or store-bought for convenience.
How to Make Cheesecake Stuffed Strawberries
- Twist the strawberry stems to remove them. Then core the strawberries. To do this, insert a tip directly over the center of the stem and into the berry. You can use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.
- Combine whipped cream, about half (1/3 cup) of the sugar, and vanilla extract in a large mixing bowl. Use an electric mixer to whip together until you achieve stiff peaks. The mixture should have a thickened, fluffy consistency.
- In a separate bowl, stir together cream cheese and remaining (1/3 cup) powdered sugar until smooth. Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until completely combined. Be careful not to overmix or you will deflate your whipped cream.
- Spoon or pipe cheesecake filling into cored strawberries, mounding the filling generously on top of the berry. Sprinkle graham cracker crumbs lightly over the cheesecake filling.
- Serve immediately or cover and refrigerate for up to 24 hours before serving. The filling will thicken slightly as it sits.
How to Serve Cheesecake Stuffed Strawberries
These treats are best served chilled and can be arranged on a platter for a beautiful presentation. Feel free to drizzle with chocolate syrup or arrange them alongside a scoop of vanilla ice cream for an added touch of indulgence.
How to Store Cheesecake Stuffed Strawberries
If you have any leftovers (although they may not last long!), store them in an airtight container in the refrigerator. They are best consumed within 24 hours for optimal freshness and texture, as the strawberries can release some juice over time.
Tips to Make Cheesecake Stuffed Strawberries
- Room temperature ingredients: Ensure your cream cheese is softened to prevent lumps in your filling.
- Flavor variations: Consider adding citrus zest, like lemon or lime, to brighten the filling.
- Piping bag: For precision, use a piping bag to fill your strawberries, ensuring more even distribution of the cheesecake mixture.
Variations and Substitutions
- Dairy-free option: Use vegan cream cheese and coconut cream whipped to achieve a similar texture and flavor.
- Flavoring alternatives: Experiment with almond or maple extract to switch up the traditional flavor.
- Different fruits: Try this recipe with raspberries or hollowed-out kiwis for delightful variations.
Frequently Asked Questions
Can I make cheesecake stuffed strawberries ahead of time?
Yes! You can prepare them a day in advance. Just keep them covered and store them in the refrigerator until you’re ready to serve.
How do I prevent the strawberries from leaking juice?
Try to use firm strawberries and make sure they’re completely dry before filling them with the cheesecake mixture.
Can I freeze cheesecake stuffed strawberries?
Freezing is not recommended, as strawberries can become mushy when thawed. Enjoy them fresh for the best texture!
What other toppings can I use on stuffed strawberries?
Consider drizzling with chocolate sauce, or adding a sprinkle of crushed nuts or fresh mint for added flavor and decor.
How do I know when my whipped cream is at the right consistency?
Whipped cream is ready when it forms stiff peaks. This means that when you lift the beaters out, the cream should hold its shape without falling.
Transforming summer strawberries into a creamy, delightful dessert has never been easier—or more enjoyable! Try this recipe, and watch how quickly they disappear.
Cheesecake Stuffed Strawberries
Ingredients
Main Ingredients
- 2 pounds strawberries, rinsed and patted dry Look for firm, ripe strawberries; the sweeter, the better! Make sure they are completely dry.
- 2/3 cup powdered sugar, divided Helps achieve that light, fluffy texture in the cream cheese mixture.
- 3/4 cup heavy cream Essential for a luscious whipped topping.
- 1/2 teaspoon vanilla extract Use pure vanilla for better flavor.
- 8 oz cream cheese, softened Opt for a full-fat version for the best texture.
- 2 tablespoons graham cracker crumbs Provides classic cheesecake crust flavor.
Instructions
Preparation
- Twist the strawberry stems to remove them. Core the strawberries by inserting a tip over the center of the stem and into the berry.
- Use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.
Mixing the Filling
- Combine whipped cream, about half (1/3 cup) of the sugar, and vanilla extract in a large mixing bowl. Whip until stiff peaks form.
- In a separate bowl, stir together cream cheese and remaining (1/3 cup) powdered sugar until smooth.
- Add whipped cream to the cream cheese mixture and gently fold together until completely combined.
Filling the Strawberries
- Spoon or pipe the cheesecake filling into cored strawberries, mounding it generously on top.
- Sprinkle graham cracker crumbs over the cheesecake filling.
Serving
- Serve immediately or refrigerate for up to 24 hours before serving.
