Cheesecake Stuffed Strawberries + Video
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Try these easy red, white, and blue Cheesecake Stuffed Strawberries for a healthier patriotic dessert! A super easy to make, no-bake dessert that is light, fruity and delicious. Low carb and keto friendly.
In case you didn’t know, I will be taking most of June off to spend time with my new baby boy who should be here anytime in the next 2 weeks!!! No worries though! I will have some amazing food blogger friends posting recipes on my blog while I’m away!
But, since I’m going to miss sharing new recipes with you for one of my favorite holidays, I’ve decided to share another patriotic recipe to help you all gear up for the 4th of July. After all, it’s never too early to plan fun holiday themed food to serve your family and friends!
These cheesecake stuffed strawberries couldn’t be easier! I’ve seen so many versions out there. Some of which make you cut off the top and bottom of the strawberry and scoop out the centers. Why would you give yourself more work to do and waste yummy fruit like that?! Not me! Nuh-uh!
Simply cut off the stem so you have a flat end, cut an “X” in the tip, and pipe the filling inside. It opens up as you fill it. Don’t go wasting that fruit!
To make these patriotic, instead of sprinkling the tops with crushed graham crackers, we’re topping these with a fresh, plump blueberry. Voila! Red, white, and blue cheesecake stuffed strawberries! These are a great healthier alternative for your 4th of July dessert and are guaranteed to get gobbled up!
The naturally sweet fruit paired with the cool, creamy, and lightly sweet cheesecake filling is the bomb! I dare you to only eat one of these, it’s impossible, quite frankly! You will need at least 2, or 3 …
Depending on how ripe your berries are, you can prep these ahead of time too. My strawberries were still quite firm, so they lasted a couple days in the refrigerator without leaking juices all over the place and dissolving the cheesecake centers. You should really make these though… they are pretty darn tasty!
Be sure to try these Chocolate Cheesecake Stuffed Strawberries too!
Cheesecake Stuffed Strawberries
Ingredients
- 24 large fresh strawberries, 1.5 to 2 lbs of strawberries, depends on how much you fill them
- 8 oz (226 g) block-style cream cheese, room temperature or softened slightly
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (70 g) fresh blueberries
Instructions
- Cut the stems from the strawberries, so the strawberries can sit cut-side down.
- Cut a deep “X” from the tip down, being careful not to cut all the way through.
- Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
- Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don’t have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
- Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator for up to 3 days depending on how firm/soft the strawberries are.
Video
Notes
- Filled strawberries are best when made and eaten the same day.
69 Comments on “Cheesecake Stuffed Strawberries + Video”
This was a delicious treat and so cute for 4th of July. I will say that it is not as easy as it looks. Many of my strawberries split open when I was filling them. I’ll make these again!
It can definitely be easier or harder depending on the firmness of the berries. Glad they were delicious!
Try it with almond extract! Even better!
Nice idea!
What about doing a light “freeze” with them? Not completely frozen, will they last longer?
You can always try it, but I’m not confident that will work.
Cheesecake filed strawberries looks delicious. I’m going to try it. Thank you.
Can I pipe them with cool whip? Do you think that will work?
Unfortunately it won’t work. The Cool Whip will react to the natural sugars in the strawberries and will melt.
Ooooooooh my GOSH, WHAT A HIT in presentation & taste!!!!!!!!!! 🎊🤩🎉
Because ONE person in the family is Vegan (and tends to bring her own food) I opted to make two different batches. Ms Vegan was so appreciative of my efforts… more so after she tasted them. She confessed she not only ate SIX, but that she was taking the rest home. My SIL called dibs on the balance of the regular ones … said the only thing that would make them better is if I sprinkled graham cracker crumbs on them. I said; NOT, they are perfect exactly as they are… AND MUCH PRETTIER!! =). I’ve seen pics of ones with the graham cracker and are nowhere near as pretty AND LOOKS LIKE SAND. 😁
I was in such a rush (and late) that I cut the “X” too deep on some 🍓, but thankfully was able to use the cream cheese to hold them together. In all honesty, from a consistency point the Vegan cream cheese was easier to pipe AND prettier too. 💖 (sorry, forgot to take pics – smh!). I, too, had leftover cream cheese but made sure to generously top them off so the blueberries had a sturdy base. Those that “looked” like they wouldn’t be as sweet got more cream cheese too. I used my OXO Good Grips Green Saver Produce Keeper to store them… the lid vent and interior strainer basket kept the air flow even so the fruit & cream cheese didn’t break down before anyone saw them. I also used my cold gel paks to keep them cold.
DEFINITELY has become a “go to” recipe favorite!!
That’s wonderful! I’m so glad you were able to make it vegan and that everyone loved it!