Cheesecake-stuffed strawberries are tasty and pretty. They are the perfect dinner party dessert because you can make them in advance.
So I daringly (stupidly?) broke the rule of “never try new recipes on guests,” made these for a dinner party, and beamed at the positive feedback. Success! This is such a fun, tasty dessert. It is a joy to make, and even more enjoyable to eat.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty dessert. 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.
Cream cheese: Use either regular or reduced-fat.
Sweetener: Honey or a sugar-free sweetener.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Unsalted nuts, crushed: I use them for garnish.
How to make cheesecake-stuffed strawberries
The strawberries aren’t filled with real cheesecake, but – in my version – with a cheesecake-inspired mixture of cream cheese, honey and vanilla. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by cutting off the tops of the strawberries and coring them.
2. Stir the sweetener and vanilla into the softened cream cheese.
3. Spoon the mixture into the strawberries. Garnish with the crushed nuts.
Is this a make-ahead recipe?
You should make cheesecake-stuffed strawberries on the day you plan on serving them, and you can make them a few hours ahead and refrigerate until ready to serve. Do remove the strawberries from the fridge 30 minutes before serving them.
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.
A keto version
I usually make this recipe with honey, but you can replace the honey with any sugar-free sweetener. Sometimes I use stevia instead of the honey.
Nutrition info if using stevia: Calories 56; fat 4g; saturated fat 2g; carbs 2g; sugars 1g; sodium 34mg; fiber 0g; protein 1g.
More no-bake cheesecake recipes
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- 1 lb. fresh strawberries
- 8 oz cream cheese
- 2 tablespoons honey (or a low carb sweetener)
- 1/2 teaspoon pure vanilla extract
- 1 oz unsalted nuts (I used pistachios)
- 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 if needed, microwave 10 more seconds.
- Add the honey and the vanilla. Use a hand whisk to whisk together until combined and creamy.
- Place the nuts in a ziploc bag. Run a rolling pin on the bag, back and forth, to crush the nuts into tiny pieces.
- Spoon the cream cheese mixture into the strawberries. Or transfer it to a pastry bag and pipe a small amount into each strawberry. Sprinkle the crushed nuts on top.