Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries: A Simple & Delightful Treat

Experience a burst of flavor with Cheesecake Stuffed Strawberries, a sweet bite combining fruity freshness and creamy cheesecake in one. Whether you’re hosting a special event or craving something light after dinner, these little treats shine. They’re fun to make, gorgeous to serve, and always disappear fast. Let’s turn your berries into mini desserts that taste like a kiss of summer.

Why You’ll Love These Cheesecake Strawberries

Prepare yourself for a flavor dance: juicy strawberry meets rich cheesecake filling. Not only are these Cheesecake Stuffed Strawberries beautiful to look at, but they also hit the spot for dessert lovers who seek something light yet indulgent. Plus, they make a charming addition to your celebration spread—ideal for bridal showers, brunches, or any gathering.

Also, they require minimal baking (in fact, none), so you get maximum delight with minimal effort. You can even prep ahead and chill until serving. Ready to dive into the recipe?

Pro Tips for Perfect Cheesecake Stuffed Strawberries

1. Choose firm strawberries: Select berries that are ripe but still hold shape. This ensures they won’t collapse when filled.
2. Chill all ingredients: Cold cream and cream cheese whip better and help your filling stay firm.
3. Don’t over-core: Remove just enough of the center so the shell holds the filling without breaking.
4. Pipe with care: Use a piping bag or spoon gently to avoid cracking the strawberry shell.
5. Serve quickly or chill: These are best eaten fresh, but you can refrigerate up to 24 hours; just cover them to prevent drying.

With these tips, your Cheesecake Stuffed Strawberries will turn out flawless.

Cheesecake Stuffed Strawberries Recipe Details

• Preparation time: 20 minutes
• Chill time / rest: Up to 1 hour
• Servings: About 24 stuffed strawberries
• Equipment: Piping bag (use Wilton 1A tip or 2D tip as preferred)

Ingredients

• 2 lb (907 g) strawberries, rinsed and patted dry
• ⅔ cup (84 g) powdered sugar, divided
• ¾ cup (177 ml) heavy cream
• ½ teaspoon vanilla extract
• 8 oz (226 g) cream cheese, softened
• 2 Tablespoons graham cracker crumbs

Directions

1. Core the Strawberries:
   Twist the strawberry stems off, then core each berry carefully. I like using a Wilton 1A tip for this: place it over the stem area, insert into the berry, twist, and pull out to remove the core. But you can also use a small paring knife to hollow them out.
2. Whip the Cream:
   In a bowl, combine heavy cream, about half of the powdered sugar (which is ⅓ cup or 42 g), and vanilla extract. Use an electric mixer to whip until stiff peaks form—mixture should look thick and fluffy.
3. Mix Cream Cheese & Sugar:
   In another bowl, stir cream cheese together with the remaining powdered sugar (⅓ cup / 42 g) until smooth and creamy.
4. Fold the Mixtures:
   Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful—don’t overmix, or you’ll deflate the whipped cream and lose fluffiness.
5. Fill the Strawberries:
   Spoon or pipe the cheesecake filling into each cored strawberry, piling a bit on top too if you like. For a pretty finish, use a Wilton 2D tip to swirl the top.
6. Add Crunchy Topping:
   Sprinkle 2 Tablespoons graham cracker crumbs lightly over the filled strawberries for a bit of texture and color.
7. Chill or Serve:
   Serve right away, or cover and refrigerate up to 24 hours before serving. Note: filling will thicken slightly as it sits in the fridge.

Serving & Storage Ideas

Offer these Cheesecake Stuffed Strawberries on a pretty platter or tiered dessert tray. They make perfect finger food at parties. You can also serve them alongside simple sweets or desserts like a bundt cake breakfast or some candied carrots as part of a brunch spread.
If you refrigerate, keep them in an airtight container for up to one day. Avoid stacking, as they may squish.

Bonus Variations & Tips

• Mix flavors: Add a bit of lemon zest or strawberry puree into the filling for a twist.
• Chocolate dip: Dip the bottom of the strawberries in melted chocolate before filling for a decadent touch.
• Nut topping: Instead of graham crumbs, try finely chopped nuts like pistachios or almonds.

With simple steps and no baking, these Cheesecake Stuffed Strawberries bring joy and elegance to your dessert table. Try them alongside a warm slice of easy Dutch oven no knead bread or as a light finish after a slow cooker chicken and gravy dinner.
Let the sweet-strawberry and creamy-cheesecake magic begin!

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