Mini Cheesecake Stuffed Strawberries

Name: Mini Cheesecake Stuffed Strawberries
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1/4 cup heavy cream; 12 large strawberries, hulled; Optional: graham cracker crumbs for garnish

Highlighted under: Dessert Lover’s Collection

I absolutely love creating desserts that are both cute and delicious, and these Mini Cheesecake Stuffed Strawberries are my new favorite! Each strawberry is a delightful little bite of creamy cheesecake goodness, perfect for parties or simply indulging yourself. I find that using fresh, ripe strawberries really elevates the flavor, and the combination of cream cheese and sugar creates an irresistible filling. Plus, they look so beautiful on a platter, making them an eye-catching treat that everyone will enjoy. Let me share how to make them!

Created by

Leo

Last updated on 2026-02-19T18:59:19.188Z

When I first attempted to make Mini Cheesecake Stuffed Strawberries, I was amazed by how simple yet impressive they turned out. I needed a quick dessert for a gathering and thought these would be a hit. The fresh strawberries add a juiciness that pairs perfectly with the creamy cheesecake filling, making each bite a burst of flavor.

Through experimentation, I discovered that using a piping bag for the filling results in a much neater presentation. It's a small detail, but it really makes a difference when you're serving these beautiful treats. Trust me, everyone will rave about them!

Why You'll Love This Recipe
Juicy strawberries filled with creamy cheesecake
Perfectly portioned for guilt-free indulgence
A show-stopping dessert that's easy to make

Perfectly Ripe Strawberries

The quality of strawberries makes all the difference in this recipe. Look for large, ripe strawberries with a deep red color and a shiny appearance. Avoid those that are dull or have green patches, as they may not be as sweet. If you're short on time, consider purchasing strawberries from a local farmer's market; the flavor is often superior to supermarket varieties.

When hulled, make sure to remove just enough of the top to create a hollow space for the cheesecake filling, but avoid cutting too deep into the berry itself. This ensures the strawberry maintains its shape and doesn't become too watery, which can make the filling soggy.

Filling Techniques

Using a piping bag to fill the strawberries gives a professional touch. I recommend using a large star tip for a decorative finish; this also allows for precise filling without overstuffing. If you don't have a piping bag, a resealable plastic bag with a corner snipped off works just as well!

Be sure to whip the heavy cream to soft peaks before folding it into the cream cheese mixture—this adds lightness to the filling. Overwhipping can lead to a grainy texture, so stop as soon as you see soft peaks forming. The goal is a smooth, airy filling that contrasts beautifully with the juicy strawberries.

Ingredients

For the Cheesecake Filling

8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup heavy cream

For the Strawberries

12 large strawberries, hulled
Optional: graham cracker crumbs for garnish

Instructions

Steps

Prepare the Filling

In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add powdered sugar and continue beating until combined. Mix in the vanilla extract. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.

Stuff the Strawberries

Using a piping bag or a spoon, carefully fill each hulled strawberry with the cheesecake filling. If desired, sprinkle the tops with graham cracker crumbs for an added crunch and flavor.

Chill and Serve

Refrigerate the filled strawberries for at least 15 minutes before serving to allow the filling to firm up slightly. Enjoy these delightful treats chilled!

Enjoy!

Pro Tips

For an extra flavor boost, consider adding a touch of lemon zest to the cheesecake filling. It brightens the flavor and complements the strawberries perfectly.

Make-Ahead Tips

These Mini Cheesecake Stuffed Strawberries can be prepared a few hours in advance, making them an ideal choice for entertaining. However, it's best to fill them no more than a few hours before serving to maintain their freshness. If made too early, the strawberries may begin to weep, leading to a soggy filling.

To store, place the filled strawberries on a plate covered with plastic wrap in the refrigerator for up to 3 hours. If you need to prepare them the night before, keep the filling and strawberries separate until just before serving to ensure optimal texture.

Variations and Add-itions

While the classic cheesecake filling is irresistible, you can easily customize these strawberries to suit your taste. For a chocolate twist, add melted chocolate to the cheesecake mixture or drizzle it on top just before serving. Alternatively, mix in some lemon or orange zest for a refreshing citrus flavor.

Another delicious option is to incorporate different flavors into the filling by replacing vanilla extract with almond or peppermint extract. Just be cautious, as these flavors can be quite potent—start with half the amount and adjust to your preference.

Questions About Recipes

→ Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used, but it may alter the texture slightly.

→ How long do these strawberries last?

They're best enjoyed fresh, but you can store them in the refrigerator for up to 2 days.

→ Can I make these ahead of time?

Yes, you can prepare the filling in advance and stuff the strawberries just before serving.

→ What other fruits work well with this filling?

Other berries like raspberries or blueberries are fantastic choices for stuffing as well!