Introduction

Cheesecake stuffed strawberries are a delightful and elegant treat that combines fresh fruit with a creamy, no-bake cheesecake filling. These bite-sized desserts are perfect for parties, special occasions, or a simple sweet snack.

Cheesecake Stuffed Strawberries Recipe - Recipe Image

Ingredients

12 large, firm strawberries
1 tablespoon granulated sugar, for sprinkling
8 oz (225 g) cream cheese, softened
1/2 cup sweetened condensed milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons apricot jam (or any clear fruit preserve)
1 teaspoon water (to thin the glaze)
Optional: toasted almond slivers or crushed pistachios for garnish

Instructions

Step 1: Rinse the strawberries under cool water, pat them dry, and remove the leafy tops. Using a small paring knife or strawberry huller, carve out a shallow cavity about ½ inch deep, keeping the walls intact. Lightly sprinkle the hollowed strawberries with granulated sugar and place them upside-down on a paper towel while you prepare the filling.
Step 2: In a medium mixing bowl, combine the softened cream cheese and sweetened condensed milk. Beat with an electric mixer on medium speed until smooth and glossy, about 2 minutes. Add the lemon juice and vanilla extract, then whisk for an additional 30 seconds until fully incorporated.
Step 3: Transfer the cheesecake filling to a piping bag fitted with a small round tip, or use a zip-top bag with a corner snipped off. Hold each strawberry upright and pipe the filling into the cavity, stopping just below the surface. Smooth the top with the back of a spoon if necessary.
Step 4: Arrange the filled strawberries on a tray and refrigerate for 10–15 minutes to firm up the filling and help the glaze adhere better.
Step 5: In a small saucepan, combine the apricot jam and water. Warm over low heat, stirring until the jam melts into a smooth glaze, about 1 minute. Remove from heat and let it cool slightly.
Step 6: Using a pastry brush, lightly coat each chilled strawberry with the warm apricot glaze to create a glossy finish. Immediately sprinkle with toasted almond slivers or crushed pistachios if desired. Serve the strawberries chilled.

Tips & Variations

For a different flavor, substitute the apricot jam with peach or raspberry preserves for the glaze.
Make sure the cream cheese is fully softened to achieve a smooth filling without lumps.
Use a small piping tip for more precise filling control or a zip-top bag for an easy alternative.
Garnish with fresh mint leaves for an added pop of color and freshness.

Storage

Store the stuffed strawberries in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated to room temperature before serving if desired. Avoid freezing, as the texture of the cream cheese filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cheesecake stuffed strawberries in advance?

Yes, you can prepare and assemble the strawberries a few hours ahead. Keep them refrigerated and add the glaze and garnish just before serving to maintain their appearance.

What can I use if I don’t have sweetened condensed milk?

If you don’t have sweetened condensed milk, you can make a substitute by simmering 1 cup of milk with 1 cup of sugar until thickened, or use a mixture of cream cheese and powdered sugar to taste, though the texture may be slightly different.

Cheesecake Stuffed Strawberries Recipe

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Cheesecake Stuffed Strawberries are a delightful no-bake dessert featuring fresh strawberries filled with a smooth, creamy cheesecake mixture. Lightly sweetened and flavored with lemon and vanilla, the strawberries are finished with a glossy apricot glaze and optional nutty garnish, making them a perfect bite-sized treat for any occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 12 stuffed strawberries 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberries

12 large, firm strawberries
1 tablespoon granulated sugar, for sprinkling

Cheesecake Filling

8 oz (225 g) cream cheese, softened
1/2 cup sweetened condensed milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Apricot Glaze

2 tablespoons apricot jam (or any clear fruit preserve)
1 teaspoon water (to thin the glaze)

Optional Garnish

Toasted almond slivers or crushed pistachios

Instructions

Prepare the strawberries: Rinse the strawberries under cool water. Pat them dry thoroughly, then remove the leafy tops. Using a small paring knife or strawberry huller, carefully carve out a shallow cavity about ½-inch deep without piercing through the sides to create space for the filling. Lightly sprinkle the hollowed strawberries with granulated sugar. Place them upside-down on a paper towel to absorb moisture while preparing the filling.
Make the no-bake cheesecake filling: In a medium mixing bowl, combine the softened cream cheese and sweetened condensed milk. Using an electric mixer on medium speed, beat the mixture until it becomes smooth and glossy, approximately 2 minutes. Add fresh lemon juice and vanilla extract, then whisk for an additional 30 seconds to ensure full incorporation and a creamy consistency.
Pipe the filling into the strawberries: Transfer the cheesecake filling into a piping bag fitted with a small round tip or use a zip-top bag with the corner snipped off. Hold each prepared strawberry upright and gently pipe the filling into the cavity, filling it just below the surface. Smooth the tops delicately using the back of a spoon if needed to create an even finish.
Chill the stuffed strawberries: Arrange the filled strawberries on a tray and refrigerate for 10 to 15 minutes. This chilling step firms up the filling and ensures the glaze will adhere properly when applied.
Prepare the apricot glaze: In a small saucepan, combine apricot jam and water. Warm the mixture over low heat, stirring continuously until the jam liquefies into a smooth and glossy glaze, around one minute. Remove the pan from heat and allow the glaze to cool slightly before glazing the berries.
Glaze and garnish: Using a pastry brush, lightly coat each chilled stuffed strawberry with the warm apricot glaze to achieve a shiny, attractive finish. While the glaze is still wet, sprinkle the stuffed strawberries with toasted almond slivers or crushed pistachios if desired. Serve the cheesecake stuffed strawberries chilled for the best flavor and texture.

Notes

Use firm, ripe strawberries for the best results and to hold their shape while hollowing.
This is a no-bake dessert, making it quick and easy to prepare without oven use.
You can substitute cream cheese with a lighter variety if preferred, but soak time may vary.
The apricot glaze is optional but adds a lovely shine and subtle fruity sweetness to the berries.
For a nut-free version, omit the almond or pistachio garnish.
Store leftover stuffed strawberries in an airtight container in the refrigerator and consume within 1-2 days for best freshness.

Keywords: cheesecake stuffed strawberries, no bake dessert, cream cheese strawberries, easy strawberry dessert, fruit and cream cheese treats