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Cheesecake Stuffed Strawberries Recipe

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5 from 99 reviews

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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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