Growing up, strawberries always reminded me of summer trips to the farmer’s market with my family.
We’d grab baskets of juicy berries, their sweetness hinting at sunshine and warm days.
Years later, I found a way to make them even better: stuffing them with a creamy cheesecake filling.
This recipe is my go-to for when I want something indulgent yet refreshing—and best of all, it’s gluten-free!
Tips for the Best Flavor
- Freshness First: Locally grown strawberries often have the best flavor. Hit your farmer’s market or grab organic ones from the store.
- Cream Cheese Temperature: Make sure your cream cheese is soft for a smooth, creamy filling.
- Alternative Sweeteners: Swap powdered sugar for honey or maple syrup if you prefer natural sweeteners.
Variations
- Dairy-Free: Use dairy-free cream cheese to make this recipe vegan.
- Chocolate Lovers: Drizzle the stuffed strawberries with melted dark chocolate.
- Nutty Touch: Sprinkle chopped nuts, like almonds or pistachios, on top of the filling.
Serving Suggestions
Place the stuffed strawberries on a chilled platter, garnished with a sprig of mint for a pop of color. These are perfect for summer BBQs, holiday parties, or even as a fancy snack when you’re feeling indulgent!
Enjoy every bite—because life is better when strawberries and cheesecake collide. 🥰

Cheesecake Stuffed Strawberries
- Total Time: 20 minutes
- Yield: 24 stuffed strawberries 1x
- Diet: Gluten Free
Description
Juicy strawberries filled with a creamy cheesecake filling, perfect for parties, snacks, or a guilt-free dessert. Naturally gluten-free!
Ingredients
- 1 lb fresh strawberries (about 24 large strawberries)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar (or to taste)
- 1/2 tsp pure vanilla extract
- 1/4 tsp fresh lemon zest (optional, for a zingy touch)
- 1/4 cup gluten-free graham cracker crumbs (optional, for topping)
Instructions
Prep the Strawberries:
- Rinse the strawberries and gently pat them dry.
- Cut off the green tops to create a flat base, so the strawberries can stand upright.
- Use a small paring knife or melon baller to hollow out the center of each strawberry, making a space for the filling.
Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
- Add the powdered sugar, vanilla extract, and lemon zest (if using). Mix until well combined. Taste and adjust the sweetness if needed.
Fill the Strawberries:
- Spoon the filling into a piping bag or a resealable plastic bag with one corner snipped off.
- Pipe the cheesecake mixture into each strawberry, filling it generously.
Optional Topping:
- Sprinkle gluten-free graham cracker crumbs on top for added crunch and flavor.
Chill and Serve:
- Arrange the stuffed strawberries on a platter.
- Refrigerate for at least 30 minutes before serving to let the filling firm up slightly.
Notes
Use the freshest strawberries you can find for the best flavor. Adjust the sweetness of the filling to your liking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed strawberries
- Calories: 98
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg