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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Backyard BBQs and parties are the quintessential summer gathering. Whether you are hosting or tasked with bringing a dish, you want the food to taste great and be easy for guests to grab and eat.
These Cheesecake Stuffed Strawberries are a great summer party dessert. They are also fun for a tasty midweek treat or impromptu date night.
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.
When you are picking strawberries for this dish try to select larger strawberries as they are a little easier to work with. 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 cut the 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!
I’m normally a big fan of using a stand mixer for anything that requires mixing but for this recipe I prefer a hand-held mixer. It makes it easier to control the mixing 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!
If you want to get a bit fancy you can leave the strawberries whole. Just core out the center and add the filling. It takes a bit more effort to do this as coring out the center is slower work but it can also make a fun way to to serve the strawberries.
Make Ahead Tips
If you are making this for a party you can make the cheesecake filling up to a day in advance, however I’d recommend not filling the strawberries until the day of the party. They tend to get a little soggy when sitting in the refrigerator so won’t look quite as nice. That said, if you are just eating them yourself they will keep for two to three days in the refrigerator but will just be a bit “ripe” around the edges.
things you might want for this recipe
Handheld Electric Mixer – I like having a handheld mixer in addition to a stand mixer. As I mentioned, it works best for this recipe and is a good alternative in some other cases too. They are pretty inexpensive now and last for years – I’ve had mine for 10+.
Piping Bag – This is definitely not a kitchen necessity unless you bake a lot. However it’s kind of fun to have one around for the occasional “fancy” dessert. The different types of tips that come with this one give you plenty of room for creativity!
Cheesecake Stuffed Strawberries
- ¼ cup heavy cream
- 1 8- ounce block cream cheese, softened
- 3 tablespoons granulated sugar
- 1 tablespoon powdered sugar
- 1 tablespoon creme fraiche
- ½ teaspoon vanilla
- 12 - 20 large strawberries
- ¼ cup dark chocolate chips
- 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.
- 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.