Cheesecake-stuffed strawberries are tasty and pretty. They are the perfect dinner party dessert because you can make them in advance.
I saw the idea for this lovely dessert on Pinterest (where else?) and immediately felt compelled to make it. It’s just so pretty, don’t you agree?
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 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: You can use either honey or a sugar-free sweetener. If opting for a granulated sweetener, it’s best to use a powdered sweetener to ensure the cream cheese mixture remains smooth and velvety.
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.
Unsalted nuts, crushed: I use them for garnish. They’re optional, but they do make the dessert prettier and they also enhance its flavor.
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, honey, 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 photo below.
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 spoon the mixture into the strawberries, garnish them with the crushed nuts, and serve. For a pretty presentation, you can also 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 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 (although a powdered sweetener will have the best texture). Sometimes I use stevia instead of honey.
Nutrition info if using stevia: Calories 56; fat 4g; saturated fat 2g; carbs 2g; sugars 1g; sodium 34mg; fiber 0g; protein 1g.
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, try these rich, decadent no-bake chocolate cheesecake bars. They are delicious! And these keto cheesecake balls are so creamy and delicious.
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Cheesecake-Stuffed Strawberries
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
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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, Reader's Digest, and Better Homes and Gardens.