Cheesecake Stuffed Strawberries

cheesecake strawberries smallThis past 4th of July I was looking for some fun, easy desserts with patriotic flare that I could make. I came across these cheesecake stuffed strawberries and they were perfect. The red of the strawberry, the white of the filling and top it off with a blueberry.  So much easier to make then cheesecake, no baking involved. My husband loves cheesecake so he was a fan of these along with everyone else at the party.

Cost: $11, but it will be even cheaper if you grow your own strawberry and blueberry plants! This will feed at least 12 people.

Quick tip: You could put this filling on other fruits as well or pipe it into a cup and layer it with different fruits to make a parfait.

Dietary Classification: Gluten free, Vegetarian


  • 24 large, fresh strawberries
    1 (8oz) package Nuefchatel, room temperature
    ½ cup powdered sugar
    1 tsp vanilla extract
    Zest of 1 Lemon
    1 Tbsp Lemon Juice
    1/4 cup Sour Cream
    ½ cup fresh blueberries


Wash all of your berries. Then cut the tops off of the strawberries so they can sit flat. Next cut an x into each strawberry. Be careful not to cut all the way through the strawberry. Stop 1/4 of an inch from the bottom.

On medium speed, beat together the rest of the ingredients, except the blueberries, with a hand mixer until the filling is nice and fluffy.

Place the filling in either a pastry bag or ziplock bag that you cut one corner off of.

Insert the open tip into a cut strawberry and squeeze the bag to release filling into the strawberry. Stop once the filling reaches the top of the strawberry, then top with a blueberry. Now go through and fill all of your strawberries. Put in the fridge for about an hour to set, then enjoy. If you are not going to serve them within a couple of hours, put in an airtight container.


Recipe adapted from