These cheesecake stuffed strawberries are packed full of creamy no-bake cheesecake and topped with a drizzle of dark chocolate making them the ideal two-bite dessert!
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Strawberries are the quintessential summer fruit! So filling them with a no-bake cheesecake creates a simple and delicious summer dessert that comes together in about 20 minutes.
These cheesecake stuffed strawberries skip the crust entirely — the strawberry itself is the vessel, hollowed out and packed with a tangy, slightly sweet cream cheese filling. A drizzle of dark chocolate cuts the richness and adds the snap you'd normally get from a graham cracker crust.
The filling itself is simple — cream cheese, a touch of crème fraîche for tang, a little sugar — but the crème fraîche is doing more work than it looks like. It keeps the filling from tasting flat the way plain cream cheese can.
Ingredient Notes
- Strawberries: Larger strawberries work best in this recipe as they provide more room for the cheesecake filling.
- Cream Cheese: Use brick-style, full-fat cream cheese for the best consistency. Be sure to bring it to room temperature before you start making the cheesecake filling.
- Creme Fraiche: This is a key ingredient in this recipe. It gives the filling a bit of tang while making sure it stays thick and creamy.
- Dark chocolate chips: Since you are melting the chocolate in the microwave, chips or smaller baking chunks will work best as they will melt easily and give you a smooth sauce.
Making Cheesecake Filled Strawberries
This is one of those great desserts that only requires a few ingredients and is very easy to make. This is also no-bake cheesecake so you don't have to fire up your oven on a hot day or wait for the cheesecake to cook and cool.
I'm normally a big fan of using a stand mixer for anything that requires mixing but after extensive testing, for this recipe a hand-held electric mixer provides better control when you are incorporating the cream cheese. Be sure to use a large, deep bowl so you don't end up with the mixture splattering everywhere!
The recipe instructions call for a piping bag to get the cheesecake into the strawberries but if you don't have one you can use a plastic bag and snip a corner off to get the same effect. You can also just spoon the mixture into the strawberries; it just won't quite as neat looking as if you use a piping bag, but they will still taste just as great!
Make Ahead Tip
If you want to prep this recipe ahead of time, you can make the cheesecake filling up to a day in advance; however, I'd recommend not filling the strawberries until you are almost ready to eat them. They tend to get a little soggy when sitting in the refrigerator so they won't look quite as nice. If you do happen to end up with leftovers, they will keep for a day or two in the refrigerator but will just be a bit "ripe" around the edges.
This recipe is designed as a dessert for two but want to make it for a party it's easy to just double or even triple the recipe - no adjustments needed!
If you want more ideas for great summer desserts check out this Creamy Lemon Tart, these Creamy Lemon Popsicles or these Mason Jar Individual Strawberry Shortcakes.
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Cheesecake Stuffed Strawberries
Ingredients
- 2 tablespoon heavy cream
- 4 ounces block cream cheese, softened
- 1 tablespoon granulated sugar
- ½ tablespoon powdered sugar
- ½ tablespoon creme fraiche
- ½ teaspoon vanilla
- 8 - 10 large strawberries
- 3 tablespoon dark chocolate chips
Instructions
- Make the cheesecake. Add the cream to a large mixing bowl and beat with an electric mixer until soft peaks form. Add the cream cheese and beat again until fully incorporated. Add the sugars, creme fraiche and vanilla. Beat until well mixed. Refrigerate until ready to use.
- Prepare the strawberries. Using a small paring knife, slice each strawberry in half lengthwise. Carefully cut out the white V-shaped part in the middle. Place strawberries on a serving tray with the cut side up.
- Fill the strawberries. Spoon the cheesecake mixture into a piping bag or use a plastic bag with the corner snipped off. Carefully fill the cutout area of each strawberry with cheesecake. Use a small spoon to clean up any messy areas. Refrigerate the stuffed strawberries while you melt the chocolate.
- Melt the chocolate. Place the chocolate chips in a small microwave-safe bowl. Microwave on high for 15 seconds. Remove and stir well. Microwave again for 30 seconds. Remove and stir again. Microwave one more time for 15 seconds. Remove and stir until smooth.
- Finish the strawberries. Remove the strawberries from the refrigerator and drizzle with the melted chocolate. Serve or return to refrigerator until ready to serve.
Notes
- Keep a close eye on the chocolate when melting it. Like ovens, all microwaves are a little different so you may find you need a little more or less time to get the chocolate to melt. You want a few unmelted chunks after the final time in the microwave. A little stirring will melt those and give you a smooth texture in the sauce.
LisaAdriane
Yum, they look so tasty! Great idea!!
Cheers
Lisa
LisaAdriane.net
Betty Davies
These are so cute and I love that you can make them ahead of time! Going to make a batch for our cookout dessert next weekend!