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Cheesecake Stuffed Strawberries

Fresh strawberries stuffed with a smooth, creamy cheesecake filling!

Strawberries standing on a wooden board and stuffing with cheesecake filling with white piping bag in background.

Cheesecake Stuffed Strawberries

This is probably one of the best ways you’ll ever eat cheesecake, hands down.

I love making these for friends, or even making a batch for myself and keeping them in the freezer. These make a phenomenal frozen treat, especially during this hot summer months.

Can You Make Cheesecake Stuffed Strawberries Ahead of Time?

  • Yes, you can hollow out the strawberries a day or two ahead of time & you can also prepare the filling.
  • Store the filling separately from the strawberries. Wait on stuffing them until you’re close to serving.

How to Hollow Out a Strawberry

This strawberry huller is a perfect tool for hollowing out strawberries and definitely makes this recipe run more quickly and smoothly.

You can also use a small paring knife.

The Secret to Smooth Cheesecake

  • Using ingredients that are completely at room temperature is the key to ensuring you won’t have lumpy batter.
  • Beat the room temperature cream cheese with an electric mixer first, until it’s nice and smooth, before you add in the other ingredients.
  • Once other ingredients are added, the mixture should not be over-mixed.

Can You Freeze Cheesecake Stuffed Strawberries?

You can freeze these, they make a very tasty frozen treat and are convenient to have on hand if you enjoy something sweet after a meal.

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Cheesecake Stuffed Strawberries

5 from 1 rating
These fresh and flavorful strawberries are stuffed with an easy, creamy cheesecake filling! This is an elegant and fun way to serve dessert for special occasions with friends and family!


  • 1 lb. fresh strawberries, rinsed and pat dry
  • 8 oz. cream cheese, at room temperature
  • 2 Tablespoons sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup graham cracker crumbs


  • Use an electric mixer to stir the cream cheese in a large bowl until smooth. Add the remaining ingredients to the bowl and stir again, until smooth and well-combined. 
  • Use a strawberry huller or paring knife to cut a circle around the top of the strawberry and scoop out the middle.
  • Place the cheesecake filling in a icing bag and squeeze to fill up the strawberry. Sprinkle graham cracker crumbs on top and serve!


Tip: You should be fine to hollow out your strawberries ahead of time, (I did it a few days prior) but I wouldn’t suggest filling them more than about 5 hours ahead of time-unless you’re planning on freezing them, as they could get a little soggy.


Calories: 52kcal, Carbohydrates: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 35mg, Potassium: 41mg, Sugar: 3g, Vitamin A: 130IU, Vitamin C: 10.6mg, Calcium: 14mg, Iron: 0.1mg
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