Cheesecake Stuffed Strawberries + Video
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!
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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.
Nutrition
Did you make this?
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So fun! Fourth of July hit. I made the day before, storing in tupperware with double layer of paper towels to absorb juices to avoid berry from becoming soggy on the bottom. Gently removed to servinv tray. Worked perfectly.
Great thinking! Thanks for sharing! Glad they were a hit!
Just made them and substituted the cream cheese with tofutti (soy-based non-dairy cream cheese). It was fabulous. I also made some the “Canadian” version, without the blueberries 😁
Awesome!
I love how the berries open up when you fill them-like a little flower!🌹🍓These are so amazing and easy. Just take the time to make them and enjoy! Perfect!😊
They totally do! So glad you enjoyed them Susan!
Thank u
These were easy and delicious. But next time I will make twice as many: my son in law filched half of them before I could get them to the table!
That’s good, and bad! Haha. Glad they were so liked though!
I made these for a Memorial Day Breakfast/Brunch and so many people loved them! Very easy recipe and elegant presentation! Thanks for this spectacular idea!
I’m so glad! Thanks for your comment Julia!
Made these for Mother’s Day and they were a huge hit with my family! Everyone loved them! Thank you!
I’m so glad Kelly! Thanks for your comment!
just curios, i read u can make them ahead. But im transporting them 45min away any suggestions. for me
Try to use firm strawberries. If you can make them earlier the same day, that is preferred, but if you have firm berries that have had time to air dry (or have been spun in a salad spinner) after being washed, you should be okay. As far as transportation goes, I would put them in a deep baking dish (like a 9×13-inch pan) and cover them with plastic wrap. You can put ice packs in the bottom of a re-useable grocery bag and place the dish on top of the ice packs to keep them chilled.
Making them today let you know how they came out
Thank you my class loves them:) 😉
I’m so glad! Thanks for your comment Olivia!