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This is the ORIGINAL cheesecake stuffed strawberries recipe! They are packed full of creamy, no-bake vanilla bean cheesecake and topped with graham cracker crumbs.
Are you looking for the ORIGINAL cheesecake stuffed strawberries recipe? Well, you found it! I made this back in 2011, and it went viral on StumbleUpon! Remember that?
Since then, it’s been made by many, but this remains the original recipe that took the internet by storm.
Trust me, this recipe is so easy and delicious, and it is always a crowd-pleaser. These cheesecake stuffed strawberries are requested at almost every family event I attend. That’s how much they are loved!
I love to make mine with lots of vanilla bean paste, but it’s also lemon or orange zest. Almond extract is also a delicious addition!
You can even top each cheesecake bite with a fresh blueberry to add a patriotic punch.
Craving something a little more traditional? Try this chocolate covered strawberries recipe or this low-carb protein cheesecake!
Ingredients needed
- Large strawberries
- Cream cheese
- Powdered sugar
- Vanilla bean paste
- Graham cracker crumbs
How to make cheesecake stuffed strawberries
If you love easy, no-bake desserts, this recipe is for you!
- Prep the berries: Rinse strawberries and cut them around the top of the strawberry, leaving a nice hole to fill the strawberry with filling.
- Make the filling: Blend together your cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy.
- Time to stuff: Add your filling to a piping bag and fill each berry with the no-bake cheesecake filling.
- Dip time: Gently dip the top of the filled berry with graham cracker crumbs. They will easily stick to the cheesecake mixture.
- Storage: Keep cold and serve the same day they are made.
My Pro Tips
Recipe Tips
- For this recipe, use the largest strawberries you can find. They tend to have a more hollow center, making it easier to stuff with filling.
- If you only have smaller berries, try cutting them in half and putting a dollop of filling on the top.
- Use room-temperature cream cheese because it will blend must smoother.
- If you don’t have a piping bag with a tip, try adding your filling to a ziptop baggie, snipping the corner of the bag, and piping it in that way.
- Use a small butter knife to fill your berries if you don’t have any piping options.
- Store-bought or homemade graham cracker crumbs will work here.
- Make and eat these berries on the same day.
- Keep your cheesecake stuffed strawberries chilled in the refrigerator and serve cold.
Substitutions and adaptations
Craving additional flavors? Maybe a little chocolate? Here are a few fun twists!
- Add mini-chocolate chips to the cheesecake mixture.
- Zest some fresh orange or lemon peel and add to the filling.
- Instead of vanilla bean paste, try using almond extract.
- Use a low-calorie sweetener like Swerve, Monkfruit, or Truvia in place of traditional powdered sugar.
- Chocolate or cinnamon graham cracker crumbs would be delicious in place of plain graham cracker crumbs.
More no-bake cheesecake recipes
Cheesecake Stuffed Strawberries
Equipment
Ingredients
- 1 pound large strawberries
- 1 (8 ounce) brick cream cheese, room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste, or extract
- ¼ cup graham cracker crumbs
Instructions
- Rinse strawberries and cut them around the top of the strawberry, leaving a nice hole to fill the strawberry with filling.
- If the inside of your strawberry is not hollow you can use a small knife and clean out some of the insides. If you are using large strawberries they tend to be hollow in the middle.
- Optional: If you want your strawberries to stand upright (like in the picture), slice a tiny section off the bottom. I normally skip this step and just let them rest on their side.
- Continue until all the strawberries have been prepped.
- to the bowl of a stand mixer add cream cheese, powdered sugar, and vanilla bean paste.
- Mix together until smooth and fully combined, about 2 minutes.
- Add mixture to a piping bag and fill the inside of the strawberries until the filling reaches the top of the strawberry.
- Dip the top of the strawberry in graham cracker crumbs.
- These are best-tasting the day they are made.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these today for a work carry in that we’re having tomorrow. I’m trying to resist eating them!
I made these last night…first of all, easy peasy. Second….SO good. I only added 4 T of powdered sugar and 1 t of vanilla, as you said to do. Mine tasted very similar to a cheesecake mixture. Of course it isn’t Cheesecake Factory taste, but for the time it took me, similar enough for me and the guests that will be eating them. Thank you so much for the recipe! I will be using it again..and again…and again!!
Can they be frozen?
I made these tonight and drizzled them with chocolate. Fabulous!!!!
I usedleftover tropical cheesecake, and dipped them into cocount flakes – 3 werea good amount for a serving. I am also going to experiement with dipping the whole thing into white chocolate.
Can someone post if these can be made and then frozen ? for a later date ? Thanks
can you freeze these ?
I have never tried to freeze them before…not sure how they would turn out.
Just made these and instead of rolling them in graham crackers, I rolled the tops in mini-chocolate chips….amazing!!!!!
That is my favorite way to alter this recipe! Mini-chocolate chips are the best!
I am going to make these for a picnic on the 4th. I’m going to try making the filling the night before. Hopefully it still tastes as delicious as this looks!
It will be great made the night before! However, I don’t recommend stuffing the berries until the day you are going to consume them. Hope you have a great 4th and everyone likes the berries!
wow i wouder you showed you how to cook so well i hope i be a good cook just like you from a person who loves stawberries