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Cheesecake Stuffed Strawberries Recipe

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★★★★★

4.8 from 111 reviews

Delight in these elegant Cheesecake Stuffed Strawberries, featuring plump strawberries filled with a creamy no-bake cheesecake mixture, topped with a shiny apricot glaze and a crunchy nut garnish. Perfect as a light dessert or an impressive party treat, these bite-sized delights combine fresh fruit with rich, tangy cream cheese for a deliciously balanced flavor.

Ingredients

Scale

Strawberries

  • 12 large, firm strawberries
  • 1 tablespoon granulated sugar, for sprinkling

Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Apricot Glaze

  • 2 tablespoons apricot jam (or any clear fruit preserve)
  • 1 teaspoon water (to thin the glaze)

Optional Garnish

  • Toasted almond slivers or crushed pistachios

Instructions

  1. Prepare the strawberries: Rinse the strawberries under cool water, pat them dry, and remove the leafy tops. Using a small paring knife or strawberry huller, carefully carve out a shallow cavity about ½‑inch deep, making sure to keep the walls intact. Lightly sprinkle the hollowed strawberries with 1 tablespoon of granulated sugar, then place them upside-down on a paper towel to drain excess moisture while you prepare the filling.
  2. Make the no-bake cheesecake filling: In a medium mixing bowl, combine the softened cream cheese and sweetened condensed milk. Using an electric mixer on medium speed, beat until smooth and glossy, about 2 minutes. Add the fresh lemon juice and vanilla extract, then whisk an additional 30 seconds until fully incorporated and creamy.
  3. Pipe the filling into the strawberries: Transfer the cheesecake mixture into a piping bag fitted with a small round tip or a zip-top bag with the corner snipped off. Hold each strawberry upright and carefully pipe the creamy filling into the cavity, filling just below the surface. If needed, smooth the top gently with the back of a spoon for a neat finish.
  4. Chill the stuffed strawberries: Arrange the filled strawberries on a tray and place them in the refrigerator for 10–15 minutes. This chilling step firms up the filling and helps the glaze adhere better in the next step.
  5. Prepare the apricot glaze: In a small saucepan, combine the apricot jam and water. Warm over low heat, stirring continuously until the jam liquefies into a smooth, glossy glaze, about 1 minute. Remove the saucepan from the heat and allow the glaze to cool slightly.
  6. Glaze and garnish: Using a pastry brush, lightly coat each chilled stuffed strawberry with the warm apricot glaze to create a shiny, attractive finish. Immediately sprinkle with toasted almond slivers or crushed pistachios if desired for added texture and visual appeal. Serve chilled for the best flavor and consistency.

Notes

  • Choose firm, large strawberries for easier hollowing and filling.
  • Ensure the cream cheese is softened to room temperature for smooth mixing.
  • The apricot glaze can be substituted with any clear fruit preserve for different flavor variations.
  • Chilling the strawberries before glazing helps the topping adhere nicely and prevents melting.
  • Serve these within a few hours of preparation for optimal freshness.

Keywords: Cheesecake stuffed strawberries, no-bake cheesecake recipe, easy fruit dessert, apricot glazed strawberries, party dessert, creamy strawberry filling

Find it online: https://amayaharis.com/cheesecake-stuffed-strawberries-recipe/