No Bake Cheesecake Stuffed Strawberries
Make these simple, no bake cheesecake stuffed strawberries for a quick summer dessert or fresh fruit appetizer. The cream cheese filling is easy to prepare and pipe into fresh berries.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: About 12-15 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fresh strawberries
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon melted chocolate for drizzling
Instructions
- Wash and thoroughly dry the strawberries. Carefully slice off the green tops (stems).
- Use a small spoon or melon baller to gently hollow out the center of each strawberry, creating a well for the filling. Do not cut all the way through the bottom.
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Transfer the cream cheese mixture to a piping bag fitted with a star tip, or use a small zip-top bag with the corner snipped off.
- Pipe the cheesecake filling into the hollowed-out center of each strawberry until full.
- Place the stuffed strawberries on a plate or tray. Chill in the refrigerator for at least 30 minutes to allow the filling to firm up.
- If desired, drizzle with melted chocolate before serving. Serve immediately or keep chilled until ready to eat.
Notes
- For the best results, ensure your cream cheese is fully softened to avoid lumps in the filling.
- If you do not have a piping bag, you can use two small spoons to carefully fill the strawberries.
- These fresh strawberry appetizers are best eaten the day they are made.
Nutrition
- Serving Size: 3 strawberries
- Calories: 85
- Sugar: 6
- Sodium: 35
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 15