These Cheesecake Stuffed Strawberries are freshly hulled strawberries, stuffed with an amazing light cheesecake mousse. Eat as a snack or serve as a light dessert. They’re beautiful on a buffet table for a baby shower, bridal shower, or Sunday brunch!
Cheesecake Stuffed Strawberries Recipe
I’ll never forget the time several years ago when I attended a luncheon through the California Strawberry Commission at one of their farms. When I told my son, his eyes got all watery at the fact he couldn’t go with me – my little strawberry lover. But I assured him I would bring back plenty of fruit to share. And I did! I was sent home with a bushel and I put them to work in these Cheesecake Stuffed Strawberries. They’re amazing.
Fresh, ripe, beautiful whole strawberries are hollowed out, piped with a light sweetened cream cheese filling, and then topped with graham cracker or cookie crumbs. They’re so easy to make, but look incredibly impressive.
Here’s what you’ll need to make these stuffed cheesecake strawberries:
(Scroll below to the printable recipe card for details and measurements.)
- Strawberries – You’ll need fresh strawberries for this recipe, not frozen. Purchase the largest ones you can find.
- Cream cheese – Softened to room temperature. Either full fat or light, both work.
- Powdered sugar – Make sure to use powdered sugar, not granulated sugar or the mousse will be gritty.
- Cold heavy cream – Adds richness to the filling, but also helps loosen it up a bit. Whole milk can be used instead, if preferred.
- Vanilla extract – For flavor.
- Crushed graham crackers or cookies – For topping. (See other ideas below.)
We love this recipe as-is, but you can change up the filling to suit your tastes. Some other ideas include:
- Add flavor to the filling. Make chocolate cheesecake filling, by blending in some cocoa powder. Or give the filling a citrus flavor by blending in a bit of lemon or orange zest.
- Use a different filling. You can stuff the berries with marshmallow cream or Nutella instead of the cheesecake mousse.
- Slice the strawberries in half. Instead of hulling the fruit, you can simply cut off the stem, slice them in half, and pipe some of the mousse on top. Just a different presentation, but with the same wonderful taste.
- Stuff raspberries instead. This recipe also works with raspberries and since they already have a hole, you don’t need to deal with hollowing the fruit out. Obviously raspberries are way smaller, so you’ll need a lot more of them or cut the filling in half.
- Toppings. These can be garnished with so many different things. Some suggestions are crushed Graham crackers, crushed cookies, crushed nuts, toasted coconut flakes, lemon zest, melted chocolate, or even julienned fresh basil or mint.
How to Make Cheesecake Stuffed Strawberries
These stuffed strawberries are made in 3 easy steps! Here’s a summary:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Clean and hull: you’ll need to clean, dry, and hull the strawberries first.
- Make the cheesecake mousse: make the cheesecake mousse, then transfer to a piping bag.
- Pipe filling into the strawberries: Fill each hollowed out strawberry with the mousse, then finish with your desired toppings.
How to Hollow Out a Strawberry
There are a few ways to hollow out a strawberry. The easiest way is to use a strawberry huller – I love mine! If you don’t have one, though, no worries. Another good way is to use a small paring knife by simply cutting around the green stem to loosen it, then use a melon baller to remove the stem and insides of the berry. A serrated grapefruit spoon also works great.
How to Stuff Strawberries
I like to spoon the mixture into a piping bag fitted with a fluted star tip for the prettiest presentation, but you can definitely make these without a piping bag. Just fill a resealable plastic Ziploc bag with the mixture and snip off a corner of the bag. Pipe the cheesecake mousse into the strawberries so it fills the hole. Keep piping until you have a little mound of cheesecake filling on top of the strawberries.
These stuffed strawberries can lay on their sides, but I prefer to slice off a tiny bit of the bottom of each berry so they stand straight up. Transfer to a serving tray or place in mini petit fours paper liners – they’re so cute!
These are best served after the stuffed strawberries have chilled at least an hour, which gives the flavors time to meld and the mousse to become more sturdy. Wait until just before serving to garnish with your preferred toppings, though.
Once assembled, they will keep in the refrigerator for up to 24 hours – after that they start to get mushy. Store them in a single layer in an airtight container.
Video: How to Make Stuffed Strawberries
More Strawberry Recipes:
- Easy Strawberry Cake
- Strawberry Sauce
- Easy Strawberry Rhubarb Crumble
- Strawberry Pie
- Best Strawberry Scones
- Creamy Strawberry Smoothie
Cheesecake Stuffed Strawberries
- 1 1/2 pounds fresh large strawberries (about 20) rinsed and dried
- 8 ounces cream cheese , softened to room temp
- 1/2 cup powdered sugar , divided
- 3 tablespoons cold heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs (about 4 graham crackers)
- With a small pairing knife, cut around the green stem of each strawberry to loosen it, then use a melon baller (or small spoon or serrated grapefruit spoon) to remove the stem and scoop out the center so the inside of the berries are hollow.
- Slice the tips off the bottom of the strawberries so that they can stand up on a plate.
- In a large bowl blend the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add in the powdered sugar and beat until well combined and smooth. Then add in the heavy cream and vanilla and blend until light and fluffy, about a minute more.
- Spoon the mixture into a piping bag fitted with a fluted star tip (or fill a resealable plastic Ziploc bag with the mixture and snip off the tip of the bag) and pipe the cheesecake mousse into the strawberries so it fills the hole. Keep piping until you have a little mound of cheesecake filling on top of the strawberries. Place each strawberry on a large plate or tray (we like to put them in a mini petit fours paper liner.)
- Chill for about an hour, then sprinkle graham cracker crumbs on each of the strawberries before serving.NOTE: You might have some mousse left over, depending on the size of your strawberries and how much you fill them.