Friday, July 1

Cheesecake Stuffed Strawberries

I found this recipe online a while back and I thought it was such a unique idea.  Everyone loves chocolate covered strawberries so what about adding a twist?  Cheesecake filled strawberries topped with chocolate or nuts!  Since then I’ve made this recipe for quite a few parties as it’s simple to make and looks fancy.

The recipe below is for a large amount of strawberries.  The original recipe states it will produce 24 strawberries, however EVERY time I make it, I always wish I had halved the cheesecake filling.  But I never remember!  I find that recipe a little misleading so I updated the below recipe to the correct quantity it produces (as well as made some adjustments to the cheesecake filling based on others reviews).  Just remember to half the ingredients if you want a smaller amount.  I ended up making around 25 total.  Also remember that the size of your strawberries will affect how much you produce.  For this dish I recommend buying larger strawberries as it’s easier to assemble them.  

You’ll find hulling the strawberries is what takes the longest amount of time in putting these together.  I use a sharp knife to cut the stem and slightly carve out the inside.  This tip is optional:   use a paper towel to put over your finger and press/turn inside the strawberry to dry out the inside.  It’s something new I tried this time and found it helps preserve the cheesecake so that it doesn’t become runny while it sits inside the strawberry.
What the inside should look like after it's hulled
After the strawberries are hulled, chop up the toppings you’re going to use.  So far I’ve used chocolate, almonds, and pistachios.  I think all of them taste great, so be creative!  I don’t think anything would taste bad on top of these.  When you’re ready to fill the strawberries use a small spoon such as a baby or appetizer spoon.  These will make it easier to stuff the cheesecake inside.  Fill the cheesecake right to the top of the strawberry and then dip into the topping.  

Chopped toppings

What I typically do is make these right before a party so that they’re fresh and haven’t been sitting too long.  Two hours before hand should be plenty of time to make them as well as let them cool in the fridge.  Make sure you try one before they’re served because they’ll go fast!


Cheesecake Stuffed Strawberries
Adapted from recipe #216350 by Linda's Busy Kitchen,
Serves: 48
Prep time: 45 mins.
Total time: 45 mins.

  • 48 large strawberries, hulled
  • 12 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons vanilla
  • 6 tablespoons confectioners' sugar
  • Chopped toppings (suggestions: chocolate, almonds, pistachios)

  1. Place cream cheese in a bowl and microwave for approximately 30 seconds or until it's soft.
  2. Whip together: cream cheese, vanilla, and sugar.
  3. Use a sharp knife to hull the strawberries.  The hole inside the strawberry should be as deep as you can go without cutting through the bottom.
  4. Spoon or pipe the filling into each strawberry.
  5. Dip the cheesecake end of the strawberry into chopped toppings.  Make sure to completely cover the cheesecake filling with the nuts.
  6. Chill and serve.

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