Recipe | Vanilla Cheesecake Stuffed Strawberries

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In less than two weeks we’ll be having our garden planting party and of course this means there will be lots of food. I always like to keep the dessert table flowing with new and different treats so I decided to try out some recipe ideas today.

Strawberries are ridiculously cheap and available everywhere right now (except at the local patch I like to pick them fresh) so we picked up a couple of cartons this week. With the few that were left and I mean few (my girls are fresh strawberry HOGS), I tried out a stuffed strawberry idea I’ve been hanging onto all winter.

Vanilla Cheesecake Stuffed Strawberries!

Say it with me …. yummmmmmmmmm!

vanilla cheesecake stuffed strawberries

To make these all you need is a few basic ingredients and a sharp knife. Since strawberries aren’t exactly flat, to make them stand up you just slice off a bit off the narrow tip to create a stable base. After you’ve cleaned and cut the tops just use the tip of a small knife to carve out the center. The inside pops right out and is ready to be filled with whatever you’d like.

hollowed out strawberries

In this case, I used a no-bake vanilla cheesecake filling with a little sprinkle of nutmeg on top. You could get creative and use whatever filling you’d like, maybe a chocolate mousse, a crumbled graham cracker topping, marshmallow cream, the possibilities are endless. The only thing you must do is hide a few in the back of the fridge or your kids (or spouse) will gobble them all up.

vanilla cheesecake stuffed strawberries



Vanilla Cheesecake Stuffed Strawberries
Total Time
Type: Dessert
Serves: 12 berries
  • 1 dozen fresh, large strawberries
  • 8 oz cream cheese, softened
  • 5 tablespoons sugar
  • ½ tub of Cool Whip
  • 1 teaspoon vanilla extract
  • ground nutmeg (optional)
  1. In an electric mixer, combine cream cheese, sugar, Cool Whip and vanilla extract. Bean on high for about 1 minute until combined and fluffy.
  2. Rinse the strawberries with cool water and lightly pat dry with a paper towel.
  3. Use a sharp knife to cut off the green top and the tip of the strawberry so it will stand up on a flat plate.
  4. Use the tip of your knife to carve out the center of the strawberry from the top (where the greens were).
  5. Use a spoon or piping bag to fill the strawberries with the cheesecake filling and sprinkle lightly with ground nutmeg.
  6. Chill in refrigerator until ready to serve (same day).


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    • says

      LOL yep, it’s kinda cute with them standing up and the cheesecake filling is stiff enough you could lay them down and it wouldn’t spill out.

    • says

      Ha … you and Emma would get along great. The other day I caught her with one strawberry in each hand and a third poking out of her mouth.

    • says

      You could probably make them even prettier with a large tip on the piping bag, I was far too lazy to do it though.

  1. says

    That looks really simple. There are strawberries in the fridge right now. If Brian doesn’t use them for shortcakes soon, I will have to try this!

    • says

      I totally agree and I always feel guilty with a full slice of cheesecake. Two of these strawberries and my sweet tooth is satisfied.

    • says

      Melissa – you just cut the tip off and it creates a flat base. You could also lay them down since the filling is thick.

  2. says

    I am in love. This looks like a simple recipe, yet the execution is so elegant. It looks like a great thing to serve at summer parties. Bravo!

  3. Yasmine says

    I make these all the time, and they are always a hit. yours are so much prettier the way they are standing up. I have them standing up on the other end and fill in the narrow side

  4. Andrea says

    Saw this on pinterest and LOVE it. So easy yet so cute. Saw it again topped with a Blueberry for the 4th of July. Getting ready to make them right now!

  5. says

    These look so good! I love fresh strawberries ON cheesecake…I can only imagine how delicious this tastes with the cheesecake inside the strawberries!

  6. Meg says

    Just wondering how much exactly cream you used in this – I don’t think we get Cool Whip in Australian supermarkets (or if we do I’ve never seen it) and I’m not sure on how much a tub of it is (I want to just replace it with normal cream, I think). This is a great and very pretty looking recipe!

    • says

      Hmm well, I’d say that a half tub of the cool whip is equal to about 1 cup of whipped cream, maybe a smidge more.