These no-bake cheesecake stuffed strawberries deliver all the flavors of strawberry cheesecake in a single bite! Quick, easy, and ready in just 35 minutes.
Craving strawberry cheesecake but short on time? These bite-sized treats are the perfect solution! This stuffed cheesecake strawberry recipe makes a decadent dessert, snack, or appetizer that's guaranteed to have everyone coming back for more. We’ll walk you through each simple step, so you’ll be serving up these irresistible bites in no time.
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Ingredients
See the recipe card below for a full list of ingredients and quantities.
We want to point out a few key ingredients to help make these a huge success.
- Fresh strawberries. In-season berries work best, but you can enjoy this treat year-round with what’s available. Bite-sized strawberries are easier to eat, while larger ones create a stunning presentation. If using smaller berries, expect to fill 50-60.
- Cream cheese. Use regular cream cheese for the best texture and flavor—skip the low-fat or non-fat versions.
- Graham cracker crumbs. Make your own crushed graham crackers or save time with pre-crushed crumbs, available in some grocery stores.
- Lemon juice. Fresh-squeezed is ideal, but bottled pure lemon juice works too. We recommend Santa Cruz Organic 100% Pure Lemon Juice available in most stores.
- Chocolate chips (Optional). A drizzle of chocolate adds a rich finishing touch, but these cheesecake-stuffed strawberries are just as delicious without it!
Step-by-step instructions
There are really only a few steps in making these delicious bites.
- Prep the strawberries.
- Make the graham cracker topping.
- Mix the no-bake cheesecake filling.
- Fill each strawberry with the cheesecake mixture.
- Dip the tops in graham cracker topping.
- OPTIONAL: Drizzle with melted chocolate for extra decadence.
- Enjoy your cheesecake-stuffed strawberries—simple, elegant, and absolutely irresistible!!
Prepping strawberries
Start by getting the strawberries ready for the no-bake cheesecake filling. Wash and dry the berries. To hollow them out, a tomato corer makes the job quick and easy. The sharp prongs remove the stem and create a perfect cavity for the cheesecake filling with minimal effort.
Hold a strawberry in one hand and use the corer to remove the stem by gently running it around the stem. Then use the corer to remove the middle of the strawberry, leaving a thick enough wall of the strawberry to hold the filling (image 1 & 2). Repeat with the other strawberries and set aside until ready to fill (image 3 & 4).
A tomato corer is one specialized tool we recommend - it makes coring tomatoes and strawberries SO. MUCH. EASIER! No tomato corer? Use a sharp paring knife, cut around the stem being careful not to make the 'strawberry shell' too thin.
Toast the graham cracker topping
If using whole graham crackers, take 2 crackers, place in a ziploc bag and use a rolling pin to crush them until you have an even crumb (image 5 & 6).
You can also use a blender or food processor - pulse a few times until the crumbs reach the right consistency being careful not to grind them too fine.
In a small bowl, mix the graham cracker crumbs with granulated sugar and melted butter until evenly coated (image 7-9). Spread the mixture on a lined baking sheet and bake until lightly toasted (image 10). Watch closely—the crumbs can darken quickly. Once lightly toasted, remove from the oven and let them cool.
Make no-bake cheesecake filling
Add cream cheese, powdered sugar, and heavy cream to a mixing bowl (image 11). Use a hand mixer to whip the mixture until it becomes light and fluffy (image 12). Add the vanilla and lemon juice and mix until smooth and creamy (image 13 & 14).
You can use a stand mixer to mix the filling, but since it's only a small amount you'll probably need to scrape the bowl often.
Fill the strawberries
- Fit a large star or round piping tip onto the piping bag.
- Place the piping bag in a cup and fold the top over the rim - this makes it easier to fill the bag (image 15).
- Spoon the cream cheese mixture into the bag, then remove it from the cup and get the strawberries ready (image 16 & 17).
- Insert the piping tip into the hollowed strawberry (image 18) and squeeze to fill it just to the top.
- Repeat until all strawberries are filled or the filling is gone.
The number of berries you can fill depends on their size. Larger berries yields 30-40 while smaller berries will yield 50-60 berries.
We used a piping bag with a tip, but we've also done this using a heavy-duty Ziploc bag. Fill the bag (as directed above), once full remove from the cup and squeeze the filling to one corner of the bag. Cut the end of the bag to make your piping tip.
Dip the berries in toasted graham cracker crumbs
Transfer the cooled, toasted graham cracker crumbs into a small bowl. One at a time, gently press the cream cheese-filled top of each strawberry into the crumbs to coat. Set aside and repeat until all the cheesecake filled strawberries have a graham cracker crumb topping.
The cheesecake filled strawberries are ready to serve! You can enjoy them as is or add a chocolate drizzle for extra decadence.
To add optional chocolate drizzle
Melt the chocolate chips using either a double boiler or microwave. If using microwave, stir every 10-15 seconds to prevent burning.
Once chocolate is melted use a fork, spoon, piping bag, or Ziploc bag to drizzle chocolate over the berries. Enjoy your delicious chocolate drizzled, cheesecake-stuffed strawberries!
Want a savory strawberry appetizer?
Try our delicious Strawberry Goat Cheese Crostini!
Equipment
Using a tomato corer makes hulling strawberries quick and easy. There are many different types and brands available, this is the tomato corer we use and like. No corer? No problem! A sharp paring knife works too—just be careful not to remove too much of the strawberry or cut all the way through.
A hand mixer or stand mixer helps make the cheesecake filling light and fluffy. If you don’t have one, you can mix it by hand with a spoon or whisk—it just takes a little extra effort!
Substitutions, Additions, and time saver tips
- Lemon juice: Freshly squeezed is best, but bottled works in a pinch! We recommend Santa Cruz Organic 100% Pure Lemon Juice , available in most grocery stores. Add a pinch of fresh lemon zest to the cream cheese mixture for extra zing.
- Heavy cream alternatives: Heavy cream gives the filling the best texture, but half-and-half or milk will work too. If using a lighter option, add the liquid slowly to avoid making the mixture too thin.
- Graham crackers: Crush your own (2 full crackers is the right amount) or use pre-crushed graham cracker crumbs. A rolling pin works great to crush them. You can also use a food processor -pulse a few times so you don’t over-blend, making the crumbs too fine.
- Chocolate options: Swap out chocolate chips for chopped chocolate. We prefer semi-sweet, but feel free to use your favorite!
Make ahead tips
- Toast the graham cracker topping up to a week in advance. Store in an airtight container until you’re ready to use them.
- Prepare the cheesecake filling and refrigerate in an airtight container for up to one week.
- Strawberries are best when washed and hollowed the same day you plan to eat them.
- For best results, fill the strawberries no more than 6 hours before serving.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, these cheesecake filled strawberries will last in an airtight container in the refrigerator for up to 3 days. The filling will become runny and the graham cracker topping will begin to soften the longer they're in the refrigerator.
Other favorite bites
FAQ's
Fill each strawberry just enough so the filling slightly pushes out of the top. This gives you the perfect amount for dipping into the graham cracker topping but not so much that it falls off the strawberry.
Absolutely! A small paring knife works just fine. A corer just makes the process a quicker and more precise.
No worries! Use a Ziploc bag:
• Spoon the filling into the bag close to one corner.
• Twist the top to seal.
• Cut a small hole in the corner—instant piping bag!
We have filled the berries using a small spoon. While it does work, it is time consuming and the end results aren't always as clean looking as when piping the filling into the strawberries.
📖 Recipe
Cheesecake Stuffed Strawberries
- Total Time: 35 minutes
- Yield: 30-40 large strawberries 1x
Description
These no-bake cheesecake stuffed strawberries deliver all the flavors of strawberry cheesecake in a single bite! Quick, easy, and ready in just 35 minutes.
Ingredients
- 30-40 large strawberries or 50-60 smaller strawberries
GRAHAM CRACKER TOPPING
- ¼ cup (30 grams) graham cracker crumbs, (crush up 2 graham crackers or use crumbs)
- 4 teaspoons butter, melted (20 grams)
- 1 teaspoon sugar (4 grams)
CHEESECAKE FILLING
- 8 ounces cream cheese, softened at room temperature
- 1 Tablespoon heavy cream (15 grams)
- 1 cup powdered sugar (115 grams)
- ½ teaspoon vanilla extract
- 2 teaspoons lemon juice (10 grams)
OPTIONAL CHOCOLATE DRIZZLE
- 2 ounces chocolates chips
Instructions
Prepare Strawberries
- Wash and dry strawberries.
- Using a tomato corer or sharp knife carefully remove the stem and hollow out the middle of the strawberry.
- Repeat with remaining strawberries.
- Set aside to continue drying while you prepare the filling.
Toast Graham Cracker Topping
- Preheat oven to 400°F.
- If using graham crackers (not crumbs), place 2-3 full size crackers in a bag. Use a rolling pin to crush them until you have a nice crumb size consistency.
- Mix the crushed graham crackers, melted butter, and sugar. Stir until the butter coats all the graham cracker crumbs and the sugar is mixed in.
- Spread on a baking sheet.
- Bake at 400°F for about 3-5 minutes or until lightly toasted.
- Set aside and let cool to room temperature.
Make Cheesecake Filling
- In a medium mixing bowl, whip the cream cheese, heavy cream, and sugar until light and fluffy. We recommend a hand mixer for this step.
- Add the vanilla extract and lemon juice and mix until smooth and fully combined. Scrape bowl and stir for another 30 seconds to make sure everything is fully incorporated. Transfer the filling to an airtight container and refrigerate for up to a week if not using within the next hour.
Assembly
- Put filling in a piping bag fitted with a large round, french, or star tip. See post details if you don't have a piping bag.
- Holding the piping bag in one hand and the strawberry in the other, gently place the bag inside the hollowed out strawberry. As you squeeze the bag and fill the strawberry, slowly pull the bag out of the berry. You want the filling to JUST start pushing out of the top of the strawberry. Repeat until filling is gone or strawberries are all filled.
- Put the toasted graham cracker crumbs into a small bowl.
- Holding a berry, gently press the filling into the toasted graham cracker topping to coat the top of the no-bake cheesecake filling.
- Repeat with remaining stuffed strawberries.
OPTIONAL: Chocolate Drizzle
- Melt chocolate chips using a double boiler or microwave (stir every 10-15 seconds if using the microwave as they will burn quickly.)
- Place the berries about 2 inches apart on parchment paper or a silicone baking mat.
- Drizzle the chocolate over the berries using a fork, spoon, a piping bag with a small round tip like used for writing, or a small Ziploc bag with the end cut off.
Plate and Serve
Notes
Substitutions and Additions. We prefer fresh lemon juice, but 100% pure bottled lemon juice will also work. Use half-and-half or milk instead of heavy cream. Crush your own graham cracker crumbs or use pre-crushed. Serve with a chocolate drizzle or without - both are equally delicious.
If using half-and-half or milk instead of heavy cream, you may not need the entire amount. Start with 1 teaspoon at a time and mix until smooth. You want the filling mixture to hold on a spoon and be thick and smooth, not thin. If the mixture is thin, and falls off the spoon easily, add a little more powdered sugar until it holds on the spoon.
We recommend a tomato corer to hull the strawberries, a hand mixer to mix the filling, and a piping bag with a large tip to fill the strawberries with the no-bake cream cheese filling.
- Prep Time: 15 minutes
- Assembly Time: 15 minutes
- Cook Time: 5 minutes
- Category: dessert
- Method: assembly
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry
- Calories: 71
- Sugar: 6.8 g
- Sodium: 30.9 mg
- Fat: 4 g
- Carbohydrates: 8.5 g
- Protein: 0.9 g
- Cholesterol: 9.6 mg
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