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Cheesecake Stuffed Strawberries

Dezerae - February 26, 2020 - 0 comments

Guess what, everyone? It’s strawberry season! Let’s be fair. I get excited about any season that allows me to pick my own. Unfortunately, the place I wanted to pick at is not quite ready yet, so I bought went out and bought some local organic strawberries instead. Anytime I have ever made these for a get-together, they never make it long. I can promise that this will be a big hit at your next get together!

So these delectable little bites don’t take more than 4-5 ingredients as the vanilla is optional. However, it does make up for that in some waiting time and how thick the mixture gets. The first thing you want to do is line a container with paper towels. This is what you are going to store your strawberries during the wait time. Moisture is our enemy with these guys, and I do not recommend making them more than one day in advance. This is because once the sugars start to mix with the strawberries, they begin to create juice. When done intentionally, this is called macerating.


We are going to start by prepping the strawberries by slicing off the green tops. You don’t want to slice too much off because we want to be able to fill the strawberries without them coming apart. We want to remove the inedible part and create a flat surface for them to sit. Next, we are going to slice an X over the top of the strawberry, going about two-thirds of the way down and then gently manipulate the strawberry open. Place in your paper towel lined container and repeat with remaining strawberries. Once finished, cover the container and chill in the refrigerator for a total of 1 hour.


After the strawberries are in the fridge, we are going to go right ahead and start putting together our mix because this is going to chill as well when we are done with it. Start by placing the whipped cream in a bowl and adding the pudding mix to it. You are going to gently fold the pudding mix into the whipped cream with a rubber spatula. Once that is combined, you are going to take your cream cheese and add it into the bowl in small pieces and mix thoroughly. You are going to notice that this mixture thickens up very quickly. There does come the point where I switch from my rubber spatula to a wooden spoon or a hand mixer. Once combined, cover and place in your refrigerator for the remaining time that the strawberries are chilling.


Once the time is up, if you don’t have anyone to hold your bag for you, get a tall cup and stick your piping bag or Ziplock bag inside. Fold the majority of the bag over the edge of the cup to make filling your bag easier. Take a rubber spatula and fill your bag and then remove the strawberries from the refrigerator. Remove the bag from the cup and snip the end off of the bag and twist the back end. This is where you get your arm work out for the day because piping these are genuinely a workout. Gently insert the tip into the strawberry and pipe the filling inside. I use a gentle up and down motion to create the look, but it is to make them a little prettier.

      Chances are you’ll have some extra filling if you only bought 455g/1lb of strawberries. I suggest buying a little more if you are okay with leftover strawberries. Another alternative is using other fruit that you can dip into your extra filling. No matter what, you’ll not want to waste any of this delicious treat! Remember, try not to make more than 1 day in advance; otherwise, you’ll find yourself with strawberry juice and a mixture that starts to get goopy, making these messy to eat. These also won’t last more than an hour after you set them out!

From my kitchen to yours, I hope you enjoy it!


Cheesecake Stuffed Strawberries

  • Author: Dezerae
  • Total Time: 2 hours
  • Yield: Varies


Such a refreshing snack that stands no chance of lasting once set out!


  • 455g (1lb) or more Strawberries
  • 227g (8oz) Extra Creamy Whipped Cream (You can also make your own for this if desired)
  • 227g (8oz) Cream Cheese, softened
  • 10ml (2 tsp) Vanilla extract (optional)
  • 1 packaged Cheesecake Flavored Instant pudding mix
  • 1 Piping bag or large storage bag


  1. Prep the strawberries by cutting off the leaves so they sit flat and can be eaten in one bite, Cut an X mark in the top but be careful not to go too far down or strawberry will split when piping in cheesecake. (oh no… You’ll have to eat it)
  2. Place strawberries in a paper towel lined container and chill in the refrigerator for 1 hour.
  3. Right after you put the strawberries in the fridge start on the filling by folding together whipped cream and pudding, mix till blended.
  4. Slowly add in cream cheese and vanilla until combined. Mixture will be very thick.
  5. Place mixture into the refrigerator for the remaining time with the strawberries.
  6. Pipe filling into strawberries and enjoy!


Time will vary depending on how many strawberries you actually do.


– Don’t make more than 1 day in advance and make same day for the best results.

-You can use pretty much any no-bake cheesecake recipe for the filling.

-If you have extra and you want to turn it into a dip for other fruit add a little heavy cream to help thin it out a little.


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