Introduction

Cheesecake stuffed strawberries are a delightful no-bake treat that combines fresh fruit with creamy, tangy filling. Perfect for parties or a quick dessert, these bite-sized delights are as beautiful as they are delicious.

The image shows close-up of strawberries prepared as small desserts. Each strawberry is hollowed out slightly and filled with thick, glossy chocolate sauce that drips down the sides. On top of the chocolate layer is a creamy white layer, smooth in texture, crowned with crumbled light brown biscuit crumbs spread around the edge. A whole glossy red strawberry with green leaves is placed on top of the cream, giving height and a fresh look. The treats are arranged on a wooden board, with some chocolate pooling around them. The background is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large, firm strawberries
1 tablespoon granulated sugar, for sprinkling
8 oz (225 g) cream cheese, softened
1/2 cup sweetened condensed milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons apricot jam (or any clear fruit preserve)
1 teaspoon water (to thin the glaze)
Optional: toasted almond slivers or crushed pistachios for garnish

Instructions

Step 1: Rinse the strawberries under cool water, pat dry, and remove the leafy tops. Using a small paring knife or strawberry huller, carve out a shallow cavity about ½‑inch deep, keeping the walls intact. Lightly sprinkle the hollowed berries with the granulated sugar and set them upside‑down on a paper towel while you prepare the filling.
Step 2: In a medium bowl, combine the softened cream cheese and sweetened condensed milk. Beat with an electric mixer on medium speed until smooth and glossy, about 2 minutes. Add lemon juice and vanilla extract, then whisk for another 30 seconds until fully incorporated.
Step 3: Transfer the cheesecake mixture to a piping bag fitted with a small round tip or use a zip-top bag with a corner snipped. Hold each strawberry upright and carefully pipe the filling into the cavity, stopping just below the surface. Smooth the top with the back of a spoon if needed.
Step 4: Place the filled strawberries on a tray and refrigerate for 10–15 minutes to firm the filling and help the glaze stick.
Step 5: In a small saucepan, combine apricot jam and water. Warm over low heat, stirring until the jam melts into a smooth glaze, about 1 minute. Remove from heat and let cool briefly.
Step 6: Using a pastry brush, lightly coat each chilled strawberry with the warm apricot glaze for a glossy finish. Immediately sprinkle with toasted almond slivers or crushed pistachios if desired. Serve chilled.

Tips & Variations

Use fresh, firm strawberries to avoid sogginess and maintain their shape.
Substitute apricot jam with peach or apple jelly for a different glaze flavor.
For a nut-free option, omit the nuts and sprinkle with finely shredded coconut or colored sugar crystals instead.
Chill the strawberries longer for a firmer filling or prepare a few hours ahead for convenience.

Storage

Store the stuffed strawberries in an airtight container in the refrigerator for up to 24 hours. The cream cheese filling is best enjoyed fresh, as the strawberries may release moisture over time. Re-chill briefly before serving again; reheating is not recommended.

How to Serve

The image shows a close-up of a small dessert made from a hollowed-out red strawberry as the base layer. On top of the strawberry is a creamy white filling that looks smooth and thick, slightly overflowing the strawberry edge. Over the cream, there is a shiny, dark brown chocolate sauce drizzled, creating a glossy and slightly dripping effect. At the very top, small pieces of halved strawberries sit alongside a sprinkle of light brown crumbly topping that adds texture. The dessert is placed on a wooden round tray with more of the same strawberry treats blurred in the background, set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cheesecake stuffed strawberries ahead of time?

Yes, you can prepare them a few hours in advance and keep refrigerated. Avoid making them too far ahead as strawberries can become watery and soften.

What can I use instead of sweetened condensed milk?

For a lighter version, try using Greek yogurt or mascarpone cheese with a bit of honey, though the texture will differ slightly from the classic creamy filling.