Cheesecake Stuffed Strawberries
Table of Contents
Cheesecake and strawberries are a winning combination. Fresh strawberries with cream cheese filling - yum! Bright and juicy, sweet and tart, cheesecake stuffed strawberries make an easy dessert for any meal.
Strawberries make a wonderfully light dessert to accompany a heavy meal. They would also complement a fresh, summery meal. End a dinner of steaks, seafood, pasta, or salads with this delightfully sweet and tangy treat.
You’ll definitely have room for this dessert after a meal. Eat one or a dozen! Make them for lunch, dinner, or a snack. If not serving immediately, cover and place in the refrigerator until time to serve.
Cheesecake Stuffed Strawberries Ingredients
- Cream cheese
- Powdered sugar
- Sour cream
- Vanilla extract
This recipe instructs to cut the strawberries by slicing off the leaf side so they sit flat, then cutting from the tip to ¾ down. This method of slicing creates petals that open up to be filled but don’t fall apart. The strawberries will look elegant enough to serve for a dinner party!
If you’re making these for yourself and don’t feel like going through the pomp and circumstance of fancy cutting, feel free to simply hull the strawberries and fill the middle. They won’t stand up on their own, but they’ll get from table to palate faster!
Either way you slice and serve, a little graham cracker crumb garnish sprinkled on top would be delicious.
How to Make Cheesecake Stuffed Strawberries
FIRST STEP: Wash and dry strawberries. Cut the leaf side of strawberries flat so they sit properly on a plate. Cut each strawberry into 6 points but cutting about ¾ of the way through the strawberries – do NOT cut strawberries all the way down.
SECOND STEP: In a mixing bowl on high speed, beat cream cheese until smooth.
THIRD STEP: Mix in powdered sugar, sour cream, and vanilla. Beat until smooth.
FOURTH STEP: Using an icing bag with a star tip, fill each strawberry with the cream cheese mixture. Serve immediately. The longer these sit, the more the filling will absorb the moisture from the strawberry and the filling will start running out.
Can you make cheesecake stuffed strawberries ahead of time? These are best if made within a few hours of serving. Plate and refrigerate right before your company arrives, if possible.
Make sure the cream cheese is completely softened so that when beaten there are no lumps.
Don’t have a piping bag? Use a Ziploc bag and snip the corner.
Turn these into a patriotic dessert for 4th of July by adding a blueberry on the top! You'll have a red, white, and blue healthy sweet treat!
Storing this Recipe
IN THE FRIDGE: Store leftovers in a sealed storage container for up to 3 days in the fridge.
IN THE FREEZER: It's recommended to store the strawberries and cream cheese separately and prepare them right before serving. Strawberries will last up to 1 year in the freezer as long as they are stored correctly, and cream cheese will store for up to 2 months in the freezer.
Cheesecake Stuffed Strawberries
- 24 large strawberries
- 8 oz cream cheese softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
- Wash and dry strawberries. Cut the leaf side of strawberries flat so they sit properly on a plate. Cut each strawberry into 6 points but cutting about ¾ of the way through the strawberries – do NOT cut strawberries all the way down.
- In a mixing bowl on high speed, beat cream cheese until smooth.
- Mix in powdered sugar, sour cream, and vanilla. Beat until smooth.
- Using an icing bag with a star tip, fill each strawberry with the cream cheese mixture. Serve immediately. The longer these sit, the more the filling will absorb the moisture from the strawberry and the filling will start running out.
Oh So Yummy for My Tummy,Thanks For Sharing Your Recipes.God Bless You and Your Family, And Have A Blessed Day.
Brittany Seaton says
Nutrition for the batch or for one strawberry?!
Nutritional facts are at the bottom of the recipe card, found all the way to the bottom of the post. You can also click "Jump Recipe" button, at top of the post.
Cant wait to try