Cheesecake stuffed strawberries are an easy patriotic dessert. Cheesecake filling and chocolate dipped strawberries are absolute perfection.
Fourth of July is probably one of my favorite holidays. I love it because we celebrate my dad’s birthday {on the 3rd}. We get to go boating for 4-5 straight days. My dad’s side of the family has an annual get together where I get so see many of my cousins and their kids that I don’t get to see super often. Plus, everyone is always just in such a good mood.
Speaking of the family get together, I’m typically always the first to sign up for dessert {clearly}. This year I have quite a few options tucked up my sleeve. But I’m really loving these super easy cheesecake stuffed strawberries.
They’re so easy to make. Take less than 20 minutes to put together, and are great frozen or fresh.
How to Make Cheesecake Stuffed Strawberries
Is there anything better than a chocolate dipped strawberry? What about a chocolate dipped strawberry that’s been stuffed with a cheesecake filling?
Now we’re really on a roll here.
These strawberries have just a few key steps that will ensure your patriotic berries turn out spark-tacularly {see what I did there?}.
Hulling the strawberries
Most of the time when you hull a strawberry {i.e. removing the stem} you’re likely either slicing the top off in a straight line. Or you’re digging a small hole around the stem to remove it.
For these cheesecake stuffed strawberries, you need to make a bigger, deeper hole than you normally would for hulling.
This will leave a big enough space to fill with all that creamy cheesecake filling.
Also, make sure to lightly dry out the center of each strawberry. This will help the filling actually stick.
Dipping Strawberries
Chocolate dipped strawberries are usually pretty simple. Just hold on the the stem and dip them straight down in melted chocolate.
Except now we have no stem to hold on to. Also, we’re not dipping the strawberry entirely into the chocolate.
Hold on to the outside of the strawberry and dip it about half way into the white chocolate.
Then dip the tip straight down into the blue sprinkles. Trust me, this is the easiest way to do it.
If you try rolling the dipped strawberry in the sprinkles you’ll end up with no straight lines {I speak from experience}.
Filling the strawberries
All that’s left is to mix up your cheesecake filling, which we made extra delicious by mixing in marshmallow creme. Probably one of the best things to ever be created.
Once that’s all mixed, you can either fit a sandwich bag with a fun piping tip, or just cut off the tip of the bag.
Place the bag in a tall glass and fold the bag over the edges of the glass. Spoon all the cheesecake filling into the bag and then seal shut. This makes it super easy to pipe your filling now.
Party Ready
The great part about these cheesecake stuffed strawberries is that you can freeze them, then pull them out right before going to your picnic so that they thaw on the way over.
The combination of juicy strawberry, creamy and sweet filling, plus the crunch of white chocolate and sprinkles makes these the perfect healthy Fourth of July dessert.
Looking for more picnic ready desserts? Check these out:
Chocolate Chip Oatmeal Cookies
Chocolate Covered Strawberry Cookies
Cheesecake stuffed strawberries are an easy patriotic dessert. Cheesecake filling and chocolate dipped strawberries are absolute perfection.
- 1 pint fresh strawberries
- 1 cup white chocolate chips, melted*
- Blue sprinkles
- 4 oz lite cream cheese, softened
- 1/2 {8 oz} jar marshmallow creme
-
Hull the strawberries by removing the tops and creating a hole for the cheesecake filling to go.**
-
Line a large baking sheet with parchment paper.
-
Dip 1/2 of a strawberry into the melted white chocolate. Dip the coated strawberry straight down into the blue sprinkles, about half way up the white chocolate.
-
Lay on the prepared baking sheet to dry.
-
Meanwhile, in a medium-sized bowl, beat the cream cheese with a hand mixer until smooth. Add the marshmallow cream and beat until smooth.
-
Cut the tip off a sandwich bag and either fit with a decorating tip, or leave open. Fit the sandwich bag into a tall glass and fold the edges over. Spoon the cream cheese mixture into the bag.
-
Pipe the cheesecake filling into the center of the strawberry. Place in the fridge or freezer to set.
*Note: melt the white chocolate chips with a few tsp. coconut oil to make it extra smooth.
**Note: dry out the center of the strawberry to make the filling stick.
