These eye-catching Cheesecake-Stuffed Strawberries offer the same delicious flavor as regular strawberry cheesecake—in bite-sized form!
Though strawberries are available year-round in my grocery store, I love to go berry picking in the early spring, when strawberries come in season. There’s just something about plucking the berries straight off the vine with my own hands and seeing firsthand where they were grown, that just elevates the whole experience of eating them. Usually, I love to toss my freshly picked strawberries into salads, especially with burrata, though I also love serving them on cheese boards or macerating them for strawberry shortcake. They also happen to make the perfect bite-sized vessels for stuffing with cheesecake.
In addition to being an elegant finger food that you can serve at parties, these adorable cheesecake-stuffed strawberries make the perfect portion-controlled dessert when you’re craving something sweet but light. They’re just rich enough from the cheesecake filling to satisfy your sweet tooth, but since they’re so small, they won’t leave you feeling overly full. Juicy, creamy, and sweet, with just a touch of tang—they offer the same flavor profile of regular strawberry cheesecake but don’t take nearly as long to make.
One word of advice: Be prepared to make extra. In my house, these mouthwatering mini bites disappear as soon as I set down the serving platter.
Are Cheesecake-Stuffed Strawberries Healthy?
Strawberries are definitely a healthy and delicious ingredient to include as part of a balanced diet. They contain a wide variety of antioxidants and other nutrients. Cheesecake, on the other hand, is high in fat and calories. Though this recipe relies on erythritol instead of refined sugar to sweeten the cheesecake, and it contains Greek yogurt, which is high in protein, this is still an indulgent dish that should be enjoyed in moderation. The good news is that the bite-sized servings definitely help with portion control.
You could easily lighten up this recipe by using fat-free or low-fat cream cheese and Greek yogurt. And by using plant-based alternatives for both the cream cheese and Greek yogurt, you can also make these delicious cheesecake-stuffed strawberries dairy-free/vegan.
Terrific Toppings To Try
While the blueberry garnish atop each stuffed strawberry offers a festive red-white-and-blue touch for patriotic holidays, definitely feel free to switch up the topping according to your own preference. For example, if the crust is one of your favorite parts of cheesecake, sprinkle some crushed graham crackers on top to incorporate some crunch and buttery flavor. Chopped walnuts, pecans, or pistachios would also be a tasty topping. Serving these for a birthday party? Top them with rainbow-colored sprinkles or mini chocolate chips instead. Or, if you’re hosting a more formal event, like a wedding or anniversary party, consider garnishing them with edible gold leaf foil for a stunning presentation. Prefer to keep it fruity? Simply swap out the blueberry with a raspberry, blackberry, or diced pineapple.
How Do I Store Leftovers?
You can store any leftover cheesecake-stuffed strawberries in an airtight container in the fridge for 2 to 3 days. However, keep in mind they do tend to get more and more watery the longer they’re stored. I would not recommend freezing any leftovers, as the strawberries are likely to turn mushy upon thawing.
Serving Suggestions
These cheesecake-stuffed strawberries are delicious enough to stand on their own. However, if you’d like to serve them with a dipping sauce, consider serving them with Chocolate Fondue. Or, if you’d like to serve them with a heartier dessert, they’d pair beautifully with a slice of Lemon Pound Cake or Instant-Pot Chocolate Cake.
Looking for other miniature-sized treats to round out your dessert table? I highly recommend serving these alongside Salted Chocolate Brownie Bites, Gluten-Free Carrot Cake Truffles, and Candy Grapes.
Ingredients
- 1/4 cup cream cheese softened to room temperature (dairy-free works, too)
- 6 teaspoons powdered erythritol or powdered sugar (but it will change the nutrition)
- 2 tablespoons 2% Greek yogurt or dairy-free yogurt
- 1/4 teaspoon vanilla extract
- 10 large strawberries
- 10 blueberries
Instructions
- Using an electric hand mixer, beat the cream cheese and powdered erythritol in a medium bowl. Add in the Greek yogurt and vanilla, and beat again until combined, scraping the sides as necessary.
- Slice the leafy tops off each strawberry, and use a small paring knife to cut a small hole in the top center of each strawberry. Then scoop out the insides with a melon baller.
- Fill a piping bag (or a plastic storage bag with the corner tip cut off) with the cheesecake mixture, and pipe the filling into each strawberry.
- Top each strawberry with a blueberry. Cover and refrigerate for 2 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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