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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake summer dessert: plump berries are hollowed and piped with a smooth swirled cream cheese cheesecake filling. Graham cracker crumble and a light garnish finish each bite for an easy party-ready look.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese Soften to room temperature for a smooth filling.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup whipped topping Fold in gently to keep the filling light and airy.
Strawberries & topping
  • 24 large fresh strawberries Use large berries so they can be hollowed and filled easily.
  • 3 tbsp graham cracker crumbs Sprinkle over filled berries before chilling.
  • 1 mini chocolate chips or sprinkles for garnish Use as directed to top each strawberry.

Equipment

  • 1 stand mixer
  • 1 piping bag

Method
 

Prep the strawberries
  1. Hull the strawberries from the top and cut a small slice off the bottom so they stand upright; hollow out the center of each with a small spoon or melon baller.
  2. Rinse and pat the hollowed strawberries completely dry so the filling adheres and the crumb topping doesn’t clump.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and fresh lemon juice until completely smooth.
  2. Fold in whipped topping until light and airy.
  3. Transfer the filling to a piping bag fitted with a star tip.
Fill, top, and chill
  1. Pipe cheesecake filling into each hollowed strawberry, swirling up above the top for a tall, decorative look.
  2. Sprinkle graham cracker crumbs and mini chocolate chips (or sprinkles) over each one.
  3. Refrigerate for 30 minutes and serve chilled.

Notes

For clean piping, keep the hollowed strawberries dry and fill them right after making the filling. Store stuffed strawberries covered in the refrigerator up to 2 days; they are best within 24 hours for the freshest texture. No freezer option—berries soften after thawing. For a lighter swap, use reduced-fat cream cheese (keep whipped topping as the fold-in for the right airy texture).