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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.
I tried this today. I was definitely excited to try it! When I made the filling it tasted just like cheesecake! However, once in the strawberry I couldn’t even taste the filling. I recommend you make the holes VERY wide and VERY deep for fit more filling!!!!! Also, they are definitely best the first day because the strawberry juice gets into the filling and overpowers it. Not as good as I hoped they would turn out but I am going to try again with bigger holes! Or maybe I will just dip them!
Hi Jessica! I agree about the holes. When I buy really big strawberries they naturally have really hollow insides. But the smaller berries always seems to need to be hollowed. I just used a paring knife and gently take out some of the white inside. Also I find using a piping bag with a large tip helps fill it up as full as it will get 😉
So cute, and cheescake is my favorite dessert!
Dear Brandy, what a lovely and delicious treat for Valentine’s Day! I have to try these! xo, Catherine
Wow, these were fantastic!!
They are amazing!
Awesome recipe! Cheesecake with strawberries has always been my favourite, I also like to combine it with chocolate!
Hopefully, this tastes as delicious as it looks!
These look SO good! The perfect bite size sweet treat!
I made these for a bridal shower and they were the first to disappear!! Thanks for a great recipe.
What a fun idea for a party! I can see them disappearing very quickly!!