These cheesecake stuffed strawberries are a little bite of perfection. They are juicy, sweet, creamy and low-fat. They have no added salt or butter so indulging in 2-3 is a little easier. This is also a really great way to share dessert with friends. Simply whip up a batch and have a little slice of heaven a few times away. I won’t judge if you eat them all within a few days.
The recipe below makes approximately 24-27 jumbo cheesecake stuffed strawberries. I did half the recipe (12 strawberries) stuffed with regular cheesecake and the other half (12) stuffed with nutella cheesecake. The recipe can be halved into one carton of strawberries and 1 cheesecake recipe. Low-fat cream cheese can be substituted for regular to make these skinny (healthier) bites. Also, I discovered that Philadelphia sells already pre-made cheesecake filling (24 oz.) in a tube next to the cream cheese. If using this already prepared cheesecake filling, divide the contents equally. The regular cheesecake filling is already done. Simply add 4-5 tablespoons of nutella chocolate spread and 2 tablespoons of cheesecake pudding powder.
Ingredients
Cheesecake Stuffed Strawberries
2 cartons jumbo strawberries (24 jumbo strawberries)
1 box graham crackers or pie crumbs, crushed
Regular Cheesecake Filling
1 (8 ounce) pkg. cream cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 tablespoons cheesecake pudding
Nutella Cheesecake Filling
1 (8 ounce) pkg. cream cheese
1/3 cup powdered sugar
2 tablespoons cheesecake pudding
4 tablespoons nutella
1 teaspoon vanilla extract
Directions
Prepare strawberries by washing. Carefully dab dry and place on paper towel to continue air drying. Set aside and prepare cheesecake fillings. To make regular cheesecake filling, soften 1 (8 oz.) pkg. cream cheese in microwave for about 20-30 seconds (do not melt). Add 1/3 cup powdered sugar, 1 1/2 tablespoons cheesecake pudding powder and vanilla extract. Mix to combine ingredients and chill in refrigerator covered. To make nutella cheesecake filling, soften cream cheesecake in microwave for 20-30 seconds. Add 1/3 cup powdered sugar, 2 tablespoons cheesecake pudding powder, 4 tablespoons nutella chocolate spread and vanilla extract. Mix ingredients well. Cover and refrigerate before using.
Using a sharp knife or the nub of a carrot peeler, hallow out strawberries (stem area). Dab inside of hallowed strawberry with paper towel. Repeat until all strawberries are hollowed out and dabbed dry.
Fill a pipping bag or a ziplock bag with the end cut of with cheesecake filling. I filled 1 bag with regular cheesecake and the other with nutella cheesecake. Pipe strawberries full of cheesecake filling past the top of the strawberry (chocolate vanilla swirl or individually). Fill a cup with crushed graham cracker crumbs and roll cheesecake stuffed strawberry top in the crumbs. Repeat until complete. Store in an air tight container in the refrigerator.
Fill a cup with crushed graham cracker crumbs and roll cheesecake stuffed strawberry top in the crumbs. Repeat until complete. Store in an air tight container in the refrigerator.
Strawberry Cheesecake Bites
Ingredients
Cheesecake Stuffed Strawberries
- 2 cartons jumbo strawberries (24 jumbo strawberries)
- 1 box graham crackers or pie crumbs , crushed
Regular Cheesecake Filling
- 1 (8 ounce) pkg. cream cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cheesecake pudding
Nutella Cheesecake Filling
- 1 (8 ounce) pkg. cream cheese
- 1/3 cup powdered sugar
- 2 tablespoons cheesecake pudding
- 4 tablespoons nutella
- 1 teaspoon vanilla extract
Instructions
- Prepare strawberries by washing. Carefully dab dry and place on paper towel to continue air drying. Set aside and prepare cheesecake fillings. To make regular cheesecake filling, soften 1 (8 oz.) pkg. cream cheese in microwave for about 20-30 seconds (do not melt). Add 1/3 cup powdered sugar, 1 1/2 tablespoons cheesecake pudding powder and vanilla extract. Mix to combine ingredients and chill in refrigerator covered. To make nutella cheesecake filling, soften cream cheesecake in microwave for 20-30 seconds. Add 1/3 cup powdered sugar, 2 tablespoons cheesecake pudding powder, 4 tablespoons nutella chocolate spread and vanilla extract. Mix ingredients well. Cover and refrigerate before using.
- Using a sharp knife or the nub of a carrot peeler, hallow out strawberries (stem area). Dab inside of hallowed strawberry with paper towel. Repeat until all strawberries are hollowed out and dabbed dry.
- Fill a pipping bag or a ziplock bag with the end cut of with cheesecake filling. I filled 1 bag with regular cheesecake and the other with nutella cheesecake. Pipe strawberries full of cheesecake filling past the top of the strawberry (chocolate vanilla swirl or individually). Fill a cup with crushed graham cracker crumbs and roll cheesecake stuffed strawberry top in the crumbs. Repeat until complete. Store in an air tight container in the refrigerator.
- Fill a cup with crushed graham cracker crumbs and roll cheesecake stuffed strawberry top in the crumbs. Repeat until complete. Store in an air tight container in the refrigerator.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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