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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake dessert with plump berries hollowed into little cones and filled with creamy whipped cheesecake. Each berry is topped with a buttery graham crumb dust and chilled for a firm, pipeable bite.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

strawberries
  • 1 lb large fresh strawberries Keep berries large and firm; remove excess moisture before filling if needed.
cheesecake filling
  • 8 oz cream cheese, softened Soften to room temperature for a smooth filling with no lumps.
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 cup heavy whipping cream Whip until stiff peaks so the filling holds its shape when piped.
graham crumb topping
  • 0.33 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp granulated sugar
garnish
  • 1 Fresh mint for garnish Chop or leave whole sprigs; add right before serving for best color.

Equipment

  • 1 stand mixer

Method
 

Prepare the strawberries
  1. Rinse and hull the strawberries, then carefully cut a small cone-shaped piece from the top of each berry to remove the core. Use a small spoon to gently scoop out the center flesh, creating a small cavity; arrange berries upright on a plate.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, and vanilla until smooth, using medium speed so the mixture turns creamy and lump-free. Beat heavy whipping cream separately to stiff peaks, then fold into the cream cheese mixture until evenly combined.
Fill and top
  1. Transfer the filling to a piping bag fitted with a small round tip, then pipe into each strawberry cavity, mounding slightly on top so the filling stays visible. Refrigerate the filled berries while you make the topping.
  2. Toss graham cracker crumbs with melted butter and granulated sugar until the crumbs look evenly coated and slightly clumpy. Sprinkle the crumb mixture over the top of each filled strawberry, covering the mound lightly.
Chill and serve
  1. Refrigerate the strawberries for at least 30 minutes before serving to firm the filling and set the crumb topping. Garnish with fresh mint right before serving for a bright finish.

Notes

For the cleanest filling, dry the strawberry cavities well after hollowing so the cheesecake doesn’t thin out. Store in the refrigerator, covered, up to 2 days; they won’t freeze well due to the berries’ texture. If you want a lighter option, use reduced-fat cream cheese and regular or light whipped topping, keeping the whipping step so the filling still pipes and holds shape.