These fresh strawberries are filled with an easy 4 ingredient no-bake cheesecake filling, then sprinkled with graham cracker crumbs and mini chocolate chips! They’re the perfect simple dessert to bring to a party or serve after dinner.
This is one of my Dessert recipes I know you’ll want to keep on hand!
There’s something magical about a dessert recipe that you can pull off with minimal ingredients, minimal time, and no oven.
Especially when this time of year is also one of the busiest! Holiday cheer is all around, but so are all the parties, events, decorations to hang, and holiday meals to prepare for.
So why not take it easy on yourself and serve up a sweet treat that looks fancy, but is actually easy-peasy?
How to make cheesecake stuffed strawberries?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Slice strawberries. Cut off the stem end, so that end now has a flat surface. Flip it over so the flat side is facing down on the cutting board, and slice an “X” pattern through the tip of the strawberry (but not all the way through).
- Make filling. A hand mixer is really helpful here.
- Pipe filling. You can use any tip you’d like (or no tip), but make sure if you’re using a tip that it’s small enough to allow you to insert it into the strawberry a little as you fill it.
- Garnish. Sprinkle with graham cracker crumbs and chocolate chips.
This recipe works best with fresh strawberries, so make sure you pick the best ones you can. There are just a handful of simple flavors in this dessert, and you want each one to be at it’s best.
Variations of this recipe
- Strawberries – instead of slicing the berries as directed, you can hull out the inside of the berry and fill them that way.
- Different filling – try stuffing the berries with this cream cheese dip instead.
- Chocolate – drizzling some melted chocolate over the tops of the stuffed strawberries makes these even better.
- Boozy – try soaking the strawberries in some vodka or champagne (or prosecco) for an hour. Make sure to dry them well, then stuff them as directed. It’s a fun party dessert!
- Topping options – instead of graham cracker crumbs, feel free to try crumbled sugar cookies, shortbread, or chocolate chip cookies. The chocolate chips can be omitted from the topping, or replaced with a blueberry, or crushed candy bars.
Since dairy has a tendency to separate during the freezing and thawing process, I haven’t tested freezing this filling. If you do some experimenting with freezing it, I’d love to know how it turns out!
Not at all. If you have a bag and tip, go ahead and use it, but it’s not a necessity. Instead, you can fill a resealable plastic bag, and snip off the corner. That way you can use it as a make-shift piping bag and fill the strawberries.
Making stuffed strawberries ahead of time
By nature, this recipe is a little bit of a make-ahead recipe, since the strawberries have to chill and set for an hour.
While you can make these days ahead of time, I think they taste best when made fresh. But you can prep ahead.
Ways to prep ahead for this recipe:
- Filling – the cheesecake filling can be made several days ahead of time, and kept covered in the refrigerator. Let it soften a bit at room temperature before piping into the strawberries.
- Topping – the graham crumbs can be made and stored at room temperature for several days.
Leftover stuffed strawberries should be refrigerated in an airtight container and enjoyed within 3 days.
Cheesecake filling can be refrigerated in an airtight container for up to a week.
I’ve had this mixer for years, and it still works just as well as it did the day I got it. It’s perfect for just about anything!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 lbs. fresh strawberries washed and dried
- 8 oz cream cheese softened to room temperature
- 1/2 cup powdered sugar whisked to remove any lumps
- 1 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup graham cracker crumbs
- 2 Tbsp mini chocolate chips
- Make sure strawberries are thoroughly washed and dried, and your cream cheese is room temperature.
- If using whole graham crackers to make crumbs, crush them (or add them to the food processor).
- Slice the stem end off of a strawberry, so it has a flat side. Place flat side down on the cutting board, and carefully slice an "X" pattern on the tip end. This slice should go close to the end of the strawberry, but not all the way through (or else they'll fall apart).
- Repeat with remaining strawberries and set aside.
- Add softened cream cheese to a mixing bowl and beat on MED speed with a hand mixer until smooth.
- Add powdered sugar, heavy cream, and vanilla extract and beat, starting on LOW and increasing speed gradually to MED, until smooth and creamy.
Fill the berries
- Transfer cheesecake filling to a piping bag fitted with a small tip (or a resealable plastic bag with the corner snipped off).
- Insert the piping bag tip slightly into the berry and fill the strawberry with the filling. Repeat with all remaining berries.
- Sprinkle each strawberry with graham cracker crumbs and mini chocolate chips.
- Loosely cover with plastic wrap and refrigerate for 1 hour, until chilled and set.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- This recipe makes 2 lbs. of fresh strawberries, which I’ve estimated should feed 6-8 people. But of course, you’re free to divide that up into as many servings as you’d like.
- Look for boxes of graham cracker crumbs in the baking aisle of grocery stores, that’s what I use.
- Half and half or whole milk can be used in place of the heavy cream if you want to substitute it.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.