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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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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 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.