Cheesecake-stuffed strawberries are tasty and so pretty. They are the perfect dinner party dessert because you can make them in advance.
This is such a fun dessert! I love making it, I love serving it to admiring guests, and above all, I enjoy eating it. The combination of the sweet strawberries and the delicate cheesecake-inspired filling is truly fabulous.
This is also the perfect after-dinner dessert when you host a dinner party, because - much like chocolate-covered strawberries - you can make it a few hours in advance.
The ingredients you'll need
You'll only need four ingredients to make cheesecake-stuffed strawberries. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh strawberries: Pick large, firm strawberries. And try to find truly red ones - I can't stand the ones that are pale and watery! 🍓
Cream cheese: You can use either regular or reduced-fat. Both work equally well in this recipe.
Sweetener: I use stevia, but you can use your favorite sweetener. If opting for a granulated sweetener, it's best to use a powdered one to ensure that the cream cheese mixture remains smooth and velvety. Honey (or a sugar-free honey substitute) is another good option.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference in flavor is especially pronounced in uncooked recipes.
How to make cheesecake-stuffed strawberries
To be fully transparent here, I should probably clarify that the strawberries aren't filled with real cheesecake, but with a cheesecake-inspired mixture of cream cheese, sweetener, and vanilla. Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this dessert:
1. You start by cutting off the tops of the strawberries and coring them, as shown in the video below, in the recipe card.
2. Your next step is to stir the sweetener and the vanilla into the softened cream cheese until the mixture is smooth and uniform.
3. Now simply spoon the mixture into the strawberries. For a pretty presentation, you can transfer the cream cheese mixture to a pastry bag and pipe a small amount into each strawberry.
Is this a make-ahead recipe?
You should make this dessert on the day you plan on serving them, and you can make it a few hours ahead and refrigerate until ready to serve. It's important to remove the strawberries from the fridge 30 minutes before serving them, to allow the cream cheese mixture to soften.
You can keep leftovers in the fridge, in an airtight container, but not for longer than a day or two. And after the first day, they won't be as good.
How to serve them
I like to make a dessert tray with a few make-ahead treats, then serve it to my guests with some coffee and tea. So in addition to these cheesecake-stuffed strawberries, a typical dessert tray might include cookie dough balls and peanut butter fudge squares.
More no-bake cheesecake recipes
If you like the idea of no-bake cheesecake type desserts, you should definitely try these rich, decadent keto cheesecake balls. They are so easy to make, and they are creamy and delicious.
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- 1 lb. fresh strawberries
- 8 oz cream cheese
- 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
- ½ teaspoon pure vanilla extract
- Wash and dry the strawberries.
- Using a sharp paring knife, core them: first cut the tops, then angle the knife and cut in a circular motion, around the pale flesh in the center of each strawberry. Remove the hull and discard.
- If you'd like the strawberries to stand upright, cut a very thin slice off the bottom.
- Soften the cream cheese in the microwave: cut into chunks, place in a microwave-safe bowl and microwave for 10 seconds. Stir and microwave until soft, about 10 more seconds.
- Add the sweetener and the vanilla. Use a hand whisk to whisk together until combined and creamy.
- Spoon the cream cheese mixture into the strawberries. Or transfer it to a pastry bag and pipe a small amount into each strawberry.
- Serve immediately. If you're making this dessert ahead of time, you can refrigerate it for a few hours, but take it out of the fridge 30 minutes before serving.