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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake, easy party dessert with plump red berries hollowed out and filled with a smooth swirled cream cheese cheesecake filling. A white piping swirl, graham cracker crumble, and a light garnish make these strawberry cheesecake bites look bakery-style while staying simple.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fresh strawberries
  • 24 large fresh strawberries Choose berries that are firm and similar in size for even filling.
Cheesecake filling
  • 8 oz cream cheese Soften fully for a smooth, pipeable texture.
  • 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.
Topping and garnish
  • 3 tbsp graham cracker crumbs
  • 1 mini chocolate chips or sprinkles Use either mini chocolate chips or sprinkles for garnish.

Equipment

  • 1 stand mixer
  • 1 piping bag

Method
 

Prep the strawberries
  1. Hull the strawberries from the top and cut a small slice off the bottom so they stand upright; hollow out the center of each with a small spoon or melon baller.
  2. Arrange the hollowed strawberries upright on a tray so they don’t tip while you fill them.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, vanilla, and lemon juice until completely smooth.
  2. Fold in whipped topping until light and airy.
  3. Transfer the filling to a piping bag fitted with a star tip.
Fill, top, and chill
  1. Pipe cheesecake filling into each hollowed strawberry, swirling up above the top.
  2. Sprinkle graham cracker crumbs and mini chocolate chips over each one.
  3. Refrigerate for 30 minutes and serve chilled, keeping the piping looking tall and the filling set.

Notes

Pro tip: soften the cream cheese completely before mixing so the filling pipes without lumps. Refrigerate stuffed strawberries in a single layer for up to 2 days for best texture; they’re not recommended for freezing. For a lighter option, use reduced-fat cream cheese and a reduced-sugar whipped topping if available.