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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a no-bake strawberry cheesecake bites idea with plump berries hollowed and piped full of a smooth cream cheese filling swirled high above the fruit. Finish with graham cracker crumble and a light garnish for easy party dessert presentation.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 24 large fresh strawberries Choose firm, evenly sized berries for stable standing.
Cheesecake filling
  • 8 oz cream cheese Soften to room temperature for a smooth filling.
  • 0.5 cup powdered sugar Use sifted powdered sugar if you notice lumps.
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice Adds brightness and balances the sweetness.
  • 1 cup whipped topping Fold in gently to keep the filling light.
Topping and garnish
  • 3 tbsp graham cracker crumbs Sprinkle generously so every bite has a crumbly crunch.
  • 1 mini chocolate chips or sprinkles for garnish Use as directed to decorate the tops.

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, leaving a thick enough wall to hold the filling.
  2. Rinse and dry the strawberries thoroughly so the filling won’t slide out; set the hollowed berries upright in a single layer.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and fresh lemon juice until completely smooth and free of lumps.
  2. Fold in whipped topping until light and airy, keeping the mixture fluffy.
  3. Transfer the filling to a piping bag fitted with a star tip so you can pipe a swirl.
Fill, top, and chill
  1. Pipe cheesecake filling into each hollowed strawberry, swirling up above the top for the signature tall look.
  2. Sprinkle graham cracker crumbs and mini chocolate chips or sprinkles over each one so the crumbs and garnish cling to the filling.
  3. Refrigerate for 30 minutes and serve chilled to set the filling and keep the berries crisp.

Notes

Pro tip: after hollowing, pat the strawberries very dry and assemble right away—watery berries can thin the filling. Store covered in the refrigerator up to 3 days (best within 48 hours). Freezing is not recommended because strawberries lose texture. Dietary swap: use a lactose-free cream cheese (and lactose-free whipped topping if needed) for an easy lactose-free version.