Cheesecake Stuffed Strawberries
Fresh strawberries filled with a sweet, creamy cheesecake mixture, topped with a blueberry. A perfect no-bake dessert!
- Prep Time: 20
- Total Time: 80
- Yield: 24 stuffed strawberries
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 large fresh strawberries, 1.5 to 2 lbs of strawberries
- 8 oz (226 g) block-style cream cheese, room temperature or softened slightly
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (70 g) fresh blueberries
Instructions
- Wash the strawberries thoroughly.
- Cut the stems from the strawberries, creating a flat base so they can sit cut-side down.
- Cut a deep 'X' from the tip of each strawberry down towards the base, being careful not to cut all the way through.
- Place the cream cheese, powdered sugar, and vanilla extract in a medium bowl.
- Beat the mixture with a hand mixer until it is smooth and fluffy.
- Gently open up each strawberry at the 'X' cut.
- Pipe the cheesecake filling inside each strawberry using a pastry bag with a star tip, or a zip-top bag with a corner cut off.
- Top each filled strawberry with a single fresh blueberry.
- Place the stuffed strawberries on a plate or tray.
- Chill the strawberries in the refrigerator for at least 1 hour before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Use large, firm strawberries for easier filling.
Chill for at least one hour for best results.
A zip-top bag with a snipped corner works great if you don’t have a piping bag.
Find it online: https://thecozycuppa.com/cheesecake-stuffed-strawberries/