Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe: These cheesecake-stuffed strawberries remind me of chocolate-covered strawberries, but they’re lighter and more refreshing. The same plump, tart, and sweet berries will be used; but, rather of dipping them in chocolate, we’ll fill them with creamy, mildly acidic cheesecake and sprinkle crushed graham crackers on top. Tasty 😋

Many recipes call for just cream cheese, sugar, and vanilla for the filling; however, I borrow a few ideas from my no-bake cheesecake and also beat in some heavy cream. This results in a filling that is creamier and more delicious but lighter and less heavy. If you prefer cheesecake bites, you’ll love these too, as I use it in mine as well.

Cheesecake Stuffed Strawberries Recipe

Ingredients

Instructions

• Remove the strawberry stems by twisting them, and then cut out the centers. You can use a paring knife to carve a core, but I prefer to use a Wilton 1A tip and place it right over the stem’s center before inserting it into the fruit. To extract the core, simply twist the tip and pull straight out. Put aside.

• Strawberries, 2 pounds (907 grams)

• In a large mixing bowl, combine whipped cream, vanilla extract, and about half (⅓ cup/42g) of the sugar. Use an electric mixer to whisk the ingredients until stiff peaks form (the mixture should have a thicker, more fluffy consistency).

• ½ cup (177 ml) heavy cream, ⅔ cup (84 g) powdered sugar, and ½ teaspoon vanilla extract

• Beat cream cheese and the remaining ⅓ cup (42g) powdered sugar together until smooth in a another basin.

• 226 g/8 oz cream cheese

• Using a spatula, carefully fold the whipped cream into the cream cheese mixture until it is well incorporated. Avoid over-mixing to prevent deflation of your whipped cream.

• Using a Wilton 2D tip, I prefer to generously mound the cheesecake filling on top of the cored strawberries by spooning or piping it in.

• Over the cheesecake filling, lightly dust with graham cracker crumbs.

• Two tablespoons of crumbs from Graham Crackers

• Before serving, either cover and chill for up to 24 hours or serve right away. As it sits, the filling will gradually get thicker.

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Nutrition

• Serving: 1 serving
• Calories: 105 kcal
• Carbohydrates: 9g
• Protein: 1g
• Fat: 7g
• Saturated Fat: 4g
• Polyunsaturated Fat: 0.4g
• Monounsaturated Fat: 2g
• Cholesterol: 22mg
• Sodium: 45 mg
• Potassium: 95mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 289 IU
• Vitamin C: 27 mg
• Calcium: 25mg
• Iron: 0.3mg

FAQs AND QUESTION 

Can you make cheesecake stuffed strawberries ahead of time?

• You can, but I find that the berries tend to lose flavor and sometimes weep if made too far in advance. Personally, I’d recommend making the filling ahead of time and waiting to pipe it until the day of your event.

Can I dip these strawberries in chocolate?

• Absolutely! I love this idea. To do this, simply dip the bottoms of your berries in melted chocolate (I recommend semisweet or dark, but you can use whatever you like) and let set before enjoying.