Cheesecake Stuffed Strawberries Recipe


Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract


  • 1 pound large, fresh strawberries, washed and dried


  • 1/4 cup graham cracker crumbs


  • Medium mixing bowl
  • Electric hand mixer or whisk
  • Piping bag or small zip-top bag
  • Paring knife


1. Prep the strawberries

  • Carefully cut off the green tops of the strawberries.
  • Use the paring knife to create a hollow center in each strawberry. Make a cone-shaped space, but be careful not to cut all the way through the bottom.

2. Make the cheesecake filling

  • In the mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.

3. Fill the strawberries

  • Transfer the cheesecake filling to the piping bag or zip-top bag. If using a zip-top bag, cut a small corner off to make a piping hole.
  • Gently pipe the cheesecake filling into the hollowed-out center of each strawberry. Be generous – let some of the filling come out over the top.

4. The finishing touch

  • Sprinkle graham cracker crumbs over the top of the cheesecake filling on each strawberry.
  • You can also dip the strawberries in the crumbs if you prefer a heavier coating.

5. Serving

  • Serve immediately for the freshest flavor.
  • If not serving right away, refrigerate the strawberries until you are ready to enjoy them.


Make it creamy: For even creamier cheesecake filling, fold in ¼ cup of whipped cream after the other filling ingredients are combined.

Get creative with the topping: Try crushed Oreos, chopped nuts, or even a drizzle of melted chocolate instead of graham cracker crumbs.

Chocolate-dipped: Melt your favorite chocolate (semi-sweet, dark, or white) in the microwave. Dip your filled strawberries in the melted chocolate, then place them on parchment paper to harden. Refrigerate for quicker chocolate setting.


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