Cheesecake Stuffed Strawberries Recipe
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.
- 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
