Stuffed strawberries are an easy no-bake dessert that is great for summer entertaining. Strawberries are filled with a lightened-up cheesecake filling made with creamy Greek yogurt and topped with a sprinkling of graham cracker crumbs. This is an easy make-ahead dessert!
During the summer I love easy dessert recipes especially ones that don’t require an oven. These stuffed strawberries are a new favorite – I think they’re so cute, they are perfect to eat on a hot summer day, and you don’t need any utensils to eat them.
I developed this stuffed strawberry recipe in partnership with a local San Diego radio station, Smooth 98.1, to make a few recipes for their Lite, Refreshing Recipes of Summer series. I think they’re perfect for summer entertaining.
The strawberries are stuffed with a lightened-up cheesecake filling so they taste like cheesecake but are healthier. The cheesecake filling is actually a blend of cream cheese and nonfat Greek yogurt. Greek yogurt is amazing and I love using it to cut calories and fat out of recipes without sacrificing taste. So far, I’ve successfully used it to replace eggs, butter, and sour cream in various recipes like muffins, salad dressings, and cakes.
If you’re wanting a lighter summer dessert idea I think you’ll really like these cheesecake strawberries. The prep time is pretty minimal and you can definitely make them a day in advance.
How to Make the Cheesecake Filling
I like to make the cheesecake filling first because it needs time to chill in the refrigerator so it’s easy to pipe into the strawberries.
- I used my Blendtec blender to make the filling, but you can also use a food processor or you can mix it by hand. If you mix the filling by hand, I recommend using softened cream cheese to make it easier.
- Combine the cream cheese with plain non-fat Greek yogurt and sugar until smooth and creamy. Chill the cream cheese filling for at least 30 minutes. This will allow it to firm up and it will be easy to stuff the strawberries.
How to Prep the Strawberries
While the cheesecake filling is chilling you can prep the strawberries. It’s best to use large in-season strawberries for this recipe. Strawberries are available year-round at most grocery stores, but they taste best between April and June when they are in season.
To make stuffed strawberries, you need to hull your strawberries first. The process goes a lot faster if you have a strawberry huller. I currently own two.
Normally, I like to use the Chef n’ Stem Gem Remover* because it’s super cute and has claws that easily grabs the leaves out. However, for this recipe, I like the OXO strawberry huller* because I want my berries to be completely hollow in the middle. The huller allows you to push down into the strawberry to make sure it’s completely hollow, which leaves plenty of room for the cheesecake filling.
Once the berries are hulled, you slice off the tip, so that the strawberries can stand up. At this point, your strawberries are ready for the cheesecake filling.
- The easiest way to stuff the strawberries is to pipe the filling into them. You can use a pastry bag or a large resealable bag with a corner snipped off.
- Fill each strawberry with the filling. Once filled I like to sprinkle crushed graham crackers over the top.
I love how easy these stuffed strawberries are and they are a delicious light summer dessert. If you want more ideas for stuffed strawberries you should check out my Nutella Cream Stuffed Strawberries and Mascarpone Stuffed Strawberries, too.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Stuffed Strawberry Cheesecake Bites
- 4 oz cream cheese
- 1/2 cup nonfat plain Chobani Greek yogurt
- 4 tbsp granulated sugar
- 16 large or extra large strawberries I like getting them from Costco because their berries are bigger than standard ones
- 1 tbsp graham cracker crumbs
- Blend cream cheese, yogurt, sugar in blender on high speed until mixture is completely smooth and thoroughly mixed. I used my Blentec and it took about 2 minutes. I stopped every 30 seconds to stir with a spatula to make sure it was being evenly mixed. Pour into container and chill for about 30 minutes to 1 hour in the fridge.
- Meanwhile, wash and completely hull your strawberries. Set aside in fridge until ready for piping.
- Pipe cheesecake filling into each strawberry, ending with a dollop on top. Sprinkle top with graham cracker crumbs. Serve immediately or store in the fridge for up to one day.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.