Cheesecake Stuffed Strawberries

5 from 4 votes

Cheesecake Stuffed Strawberries are my favorite way to eat my slice, but in the form of fresh fruit filled with a cool and creamy mixture. Perfectly portioned, bite-sized sweet treats that taste like the best bites of cheesecake without the guilt!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: strawberries

Calories: 71kcal

Author: Jennifer Fishkind

Ingredients

16 ounce package large strawberries
8 ounce package cream cheese softened
⅔ cup powdered sugar
3 tbsp vanilla wafer crumbs (~ 5-6 cookies)

Instructions

Prepare the strawberries by washing them and cutting off the stemmed tops of the strawberries.
Use a paring knife to core out the center of the strawberries and then set the strawberries aside.
In a medium bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until fully combined and creamy, about 3-5 minutes.
Spoon the cream cheese mixture into a piping bag or ziploc bag.
Pipe the cream cheese mixture into the center of the strawberries until the cavity is filled and there is some cream cheese mixture poking out the top.
Sprinkle the tops of the strawberries with vanilla wafer crumbs and then serve.

Notes

Storage:

To Store: Depending on how ripe your strawberries are, these stuffed strawberries will last in the refrigerator anywhere from 2-7 days. Make sure to place them in an airtight container for maximum storage time.
To Freeze: To freeze your strawberries, individually wrap them in foil or plastic wrap and freeze them for up to two months.

Tips:

The amount of sweetener used depends on how sweet and ripe your strawberries are. If you have naturally sweeter strawberries, you may not need as much sweeter, and the opposite is true if you have less sweet strawberries.
If you add mini chocolate chips to the cheesecake mixture, make sure that the piping bag hole is big enough for the chocolate chips to go through.

Nutrition