Cheesecake Stuffed Strawberries Recipe
Introduction
Cheesecake stuffed strawberries are a delightful and elegant treat perfect for any occasion. These bite-sized gems combine juicy strawberries with a creamy no-bake cheesecake filling, topped with a shiny apricot glaze for a touch of sweetness and sophistication.
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 strawberries with granulated sugar and set them upside-down on a paper towel.
- Step 2: In a medium bowl, beat the softened cream cheese and sweetened condensed milk with an electric mixer on medium speed until smooth and glossy, about 2 minutes. Add lemon juice and vanilla extract, then whisk another 30 seconds until fully combined.
- Step 3: Transfer the cheesecake filling to a piping bag fitted with a small round tip or a zip-top bag with the corner snipped. Pipe the filling into each strawberry cavity, filling just below the surface. Smooth the tops if needed.
- Step 4: Arrange the filled strawberries on a tray and refrigerate for 10–15 minutes to firm the filling and help the glaze adhere.
- Step 5: In a small saucepan, warm the apricot jam and water over low heat, stirring until it turns into a smooth glaze, about 1 minute. Remove from heat and let cool slightly.
- 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
- Choose firm, ripe strawberries to prevent them from becoming soggy once filled.
- For a tangier filling, add a teaspoon of fresh lime juice instead of lemon juice.
- Try substituting the apricot jam with raspberry or strawberry preserves for a different glaze flavor.
- To make preparation easier, chill the cheesecake filling before piping to help it hold its shape better.
- Garnish with fresh mint leaves for an added burst of color and freshness.
Storage
Store the stuffed strawberries in an airtight container in the refrigerator for up to 2 days. For best texture, eat them the same day if possible. Refrain from freezing, as the strawberries may become watery when thawed. Serve chilled directly from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of berry for this recipe?
Yes, you can try raspberries or hollowed-out blackberries, but strawberries work best due to their size and firmness, which hold the filling well.
Is it necessary to use apricot jam for the glaze?
No, apricot jam is traditional because it creates a clear, shiny glaze, but you can substitute with other clear fruit preserves like peach or apple, or omit the glaze entirely.
PrintCheesecake Stuffed Strawberries Recipe
These Cheesecake Stuffed Strawberries are a delightful no-bake dessert that combines fresh, juicy strawberries with a creamy, tangy cheesecake filling. Topped with a glossy apricot glaze and optional crunchy nuts, they make an elegant and easy sweet treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 stuffed strawberries 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
- Prepare the strawberries: Rinse the strawberries under cool water, pat them dry thoroughly, and remove the leafy tops. Using a small paring knife or a strawberry huller, carefully carve out a shallow cavity about ½-inch deep, making sure to keep the walls intact so they can hold the filling. Lightly sprinkle the hollowed berries with granulated sugar to enhance their natural sweetness, then set them upside-down on a paper towel to drain excess moisture while you prepare the filling.
- Make the no-bake cheesecake filling: In a medium-sized mixing bowl, combine the softened cream cheese and sweetened condensed milk. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until it becomes smooth and glossy. Add the fresh lemon juice and vanilla extract, then continue whisking for another 30 seconds to fully incorporate these flavors into the creamy base.
- Pipe the filling into the strawberries: Transfer the cheesecake mixture into a piping bag fitted with a small round tip or use a zip-top plastic bag with one corner snipped off. Hold each strawberry upright and carefully pipe the filling into the cavity, filling it just below the surface to avoid overflow. If necessary, smooth the tops gently with the back of a spoon for a neat finish.
- Chill the stuffed strawberries: Arrange the filled strawberries on a tray and refrigerate them for 10 to 15 minutes. This chilling step firms up the cheesecake filling for a better texture and helps the glaze stick more effectively later on.
- Prepare the apricot glaze: In a small saucepan, combine the apricot jam and water. Warm the mixture over low heat, stirring continuously until it liquefies into a smooth, shiny glaze—this usually takes about 1 minute. Remove the saucepan from the heat and let the glaze cool slightly before use.
- Glaze and garnish: Using a pastry brush, lightly coat each chilled strawberry with the warm apricot glaze, providing a beautiful glossy finish. Immediately sprinkle with toasted almond slivers or crushed pistachios if desired to add a crunchy texture contrast. Serve the strawberries chilled for the best flavor and presentation.
Notes
- Use firm, large strawberries for easier hollowing and better structural integrity.
- Make sure the cream cheese is softened to room temperature for smooth mixing without lumps.
- The apricot glaze not only adds shine but also helps preserve the strawberries and filling slightly longer.
- Chill the stuffed berries well before glazing to prevent the filling from melting or oozing out.
- These can be made a few hours ahead and kept refrigerated in an airtight container.
- For a nut-free version, omit the almond slivers or pistachios.
Keywords: cheesecake stuffed strawberries, no-bake cheesecake, strawberry dessert, easy dessert, summer dessert, no-cook dessert
