Indulge in these Chocolate Cheesecake Stuffed Strawberries, a fresh, fruity, and decadent dessert perfect for summer, holidays, or any special occasion. Creamy chocolate cheesecake filling meets juicy strawberries for a treat that’s light, elegant, and irresistible.

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Ingredients

24 medium, firm fresh strawberries (about 1½–2 lbs / 681–908 g)
8 oz (226 g) cream cheese, room temperature
½ cup (60 g) powdered sugar
2 Tbsp cocoa powder
1 tsp vanilla extract
Mini chocolate chips, for garnish (optional)

Equipment Needed:

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Electric hand mixer
Wilton 2D or 1M piping tip
Reusable piping bag (or a zip-top bag)

Instructions for Chocolate Cheesecake Stuffed Strawberries

Prep the strawberries: Rinse and thoroughly dry the strawberries using a salad spinner, towel, or both. Remove the stems so strawberries can stand upright.
Make the filling: In a mixing bowl, beat the cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth and fluffy.
Cut the strawberries: Slice a deep “X” from the tip down the center of each strawberry without cutting all the way through.
Pipe the filling: Using a piping bag fitted with a star tip, fill each strawberry with the chocolate cheesecake mixture. No piping bag? Use a zip-top bag with the corner snipped off.
Garnish: Sprinkle mini chocolate chips on top of each filled strawberry.
Chill: Refrigerate for at least 1 hour before serving for best results.

Pro Tips

Use firm, ripe strawberries to prevent leakage and maintain shape.
For large strawberries, slice them in half and serve “deviled egg” style; double the filling for best coverage.
Make ahead up to 1 day in advance, but keep them chilled and lightly covered.

Why This Recipe Works

Light yet decadent: No-bake cheesecake filling keeps it airy, balancing the sweetness of chocolate and strawberries.
Quick and easy: Ready in just over an hour with minimal prep.
Perfect for any occasion: Ideal for summer gatherings, Valentine’s Day, or Mother’s Day.

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Substitutions & Variations

Swap cream cheese for mascarpone for a richer, silkier filling.
Use dark or white chocolate cocoa powder to vary flavor.
Top with crushed nuts, shredded coconut, or berries for extra texture.

Make-Ahead, Storage & Reheating Guide

Storage: Keep stuffed strawberries in an airtight container in the fridge for up to 3 days.
Make-ahead: Best made the same day but can be prepared 1 day in advance.
Reheating: Serve chilled; no reheating required.

Serving Ideas for Chocolate Cheesecake Stuffed Strawberries

Serve on a decorative platter for parties or bridal showers.
Pair with a scoop of vanilla ice cream or drizzle with melted chocolate.
Use as a garnish for cakes or desserts, adding elegance to any table.

Nutrition (Per Serving Estimate)

Calories: 95 kcal
Fat: 5 g
Carbohydrates: 12 g
Protein: 2 g
Sugar: 10 g

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Frequently Asked Questions

Can I make these ahead of time?
Yes, for up to 1 day. Use firm strawberries and ensure they are dry before filling.

Can I use frozen strawberries?
No, frozen berries release too much water and will make the filling runny.

What if I don’t have a piping bag?
Use a zip-top bag with a corner cut off; it works perfectly.

How long will they last in the fridge?
Up to 3 days, depending on the firmness of the berries.

These Chocolate Cheesecake Stuffed Strawberries are an easy, no-bake dessert that combines creamy cheesecake with fresh strawberries for a crowd-pleasing treat. Perfect for summer, holidays, or any special occasion, they’re simple to make, elegant to serve, and absolutely delicious.