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    Home » Dessert Recipes » Cheesecake-Stuffed Strawberries

    Cheesecake-Stuffed Strawberries

    Last updated: Jul 30, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    These cheesecake-stuffed strawberries are ready in 20 minutes. They're incredibly tasty and oh so pretty.

    They make the perfect dinner party dessert because you can prepare them in advance.

    Cheesecake stuffed strawberries served on a white plate.

    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-like 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need four ingredients to make these 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 cream cheese. Both work equally well in this recipe.

    Sweetener: I use stevia, but you can use your favorite sweetener instead - see the discussion below.

    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.

    Instructions

    Considering how fancy they look, making these cheesecake-stuffed strawberries is surprisingly easy!

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this dessert:

    You start by cutting off the tops of the strawberries and coring them, as shown in the video below.

    Your next step is to soften the cream cheese in the microwave, then stir the sweetener and vanilla into the softened cream cheese until the mixture is smooth and uniform.

    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.

    Serve immediately, or refrigerate until ready to serve. If you make them ahead of time, do remove them from the fridge 30 minutes before serving them.

    A six-photo collage showing the steps for making cheesecake-stuffed strawberries.

    Expert tip

    I use stevia, but you can use any other sweetener in this recipe. 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.

    Frequently asked questions

    How do you core strawberries?

    It's actually quite easy! First, you cut the tops using a paring knife. 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.

    Are the strawberries actually filled with cheesecake?

    No. To be fully transparent here, I should probably clarify that the strawberries are filled with a cheesecake-like mixture of cream cheese, sweetener, and vanilla.

    Is this a make-ahead recipe?

    Yes. You should make this dessert on the day you plan on serving it, but you can make it a few hours ahead of time and refrigerate it until ready to serve.

    It's important to remove the strawberries from the fridge 30 minutes before serving them, to allow the cream cheese to soften.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • If you like coconut, use coconut extract instead of vanilla extract.
    • Scatter chopped unsalted nuts on top of the filled strawberries.
    • Melt some dark chocolate and drizzle it on top of the strawberries.

    Serving suggestions

    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 strawberries, a typical dessert tray might include cookie dough balls and peanut butter fudge squares.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, but for no longer than a day or two. Keep in mind that after the first day, they won't be as good.

    Cheesecake stuffed strawberries  served on a white plate.

    Related recipes

    • Keto Cheesecake Bites
    • Chocolate-Covered Strawberries
    • Keto Cheesecake
    • Strawberry Compote

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Cheesecake stuffed strawberries.
    4.99 from 50 votes
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    Cheesecake-Stuffed Strawberries

    Cheesecake stuffed strawberries are the perfect dinner party dessert, because you can make them in advance.
    Prep Time20 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Servings: 20 strawberries
    Calories: 56kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 lb. fresh strawberries
    • 8 oz cream cheese
    • 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
    • ½ teaspoon pure vanilla extract

    INSTRUCTIONS

    • Wash and dry the strawberries.
    • Using a sharp paring knife, core them: First cut the tops with a paring knife. 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. Be careful - don't cut too much.
    • Soften the cream cheese in the microwave: Cut it into chunks, place it n a microwave-safe bowl, and microwave it for 10 seconds. Stir and microwave until soft, about 10 more seconds.
    • Add the sweetener and 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.

    WATCH THE VIDEO:

    NOTES

    I use stevia, but you can use any other sweetener in this recipe. 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.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1stuffed strawberry | Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 34mg | Sugar: 1g
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    More Dessert Recipes

    • Chocolate-Covered Blueberries
    • Keto Pudding
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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