Chocolate Cheesecake Stuffed Strawberries are filled with a lightly sweetened no-bake cheesecake filling flavored with cocoa powder. They’re fresh, fruity, and light — a simple and delicious way to enjoy summer strawberries.
I first made classic cheesecake-stuffed strawberries five years ago: ripe berries piped with a lightly sweetened vanilla cream cheese filling. They were a bright, patriotic dessert when topped with blueberries. This version swaps vanilla for cocoa powder to make a chocolatey no-bake cheesecake filling that pairs beautifully with fresh strawberries and a sprinkle of mini chocolate chips.
Chocolate Cheesecake Stuffed Strawberries
This chocolate version uses the same simple no-bake cheesecake base, enhanced with cocoa powder for a rich flavor. Finish each berry with mini chocolate chips for extra texture and decadence. These make a lovely alternative to chocolate-dipped strawberries for Valentine’s Day, Mother’s Day, summer parties, or any time you want an easy, elegant dessert.
Big or Small Strawberries?
You can use small, medium, or large strawberries. Small and medium berries are usually easier to stuff. For large strawberries, consider serving them “deviled egg” style by halving them and spooning or piping the filling onto each half.
If you prepare large strawberries in the deviled-egg method, plan to make extra filling — it often takes more filling than stuffing whole berries.
How To Make Stuffed Strawberries
Choose firm, ripe strawberries and make sure they are thoroughly rinsed and dried. Excess surface moisture shortens their shelf life and can make the filling run.
- Trim the stems so the berries can sit flat, then cut a deep “X” from the tip toward the stem without cutting all the way through.
- Gently open each berry and pipe the cheesecake filling inside using a pastry bag fitted with a star tip (Wilton 2D or 1M work well).
- No piping tools? Use a zip-top bag with a corner snipped off to squeeze the filling into the berries.
Can You Make These Ahead?
They’re best the same day they’re made. You can prepare them up to 1 day ahead if you start with very firm strawberries and make sure the berries are completely dry before filling. Soft or overripe strawberries may leak after being cut and filled.
Store finished strawberries in an airtight container or lightly covered in the refrigerator. Properly stored, firm berries will keep up to 3 days, though texture is best within the first day.
More Fresh Strawberry Recipes
- Strawberry Cream Pie – layers of pie crust, no-bake cheesecake, and fresh strawberry slices in a sweet glaze for a light, fruity dessert.
- Strawberry Crisp – juicy strawberries topped with a buttery oat crumb; serve warm with vanilla ice cream.
- Strawberry Cheesecake Salad – a creamy, sweet salad with cream cheese, pudding, yogurt, fresh strawberries, and whipped topping on a graham-cracker crust.
Chocolate Cheesecake Stuffed Strawberries
Ingredients
- 24 medium fresh, firm strawberries (about 1 ½ – 2 lbs / 681–908 g)
- 8 oz block cream cheese, room temperature
- ½ cup powdered sugar (about 60 g)
- 2 Tbsp cocoa powder
- 1 tsp vanilla extract
- mini chocolate chips for garnish (optional)
Equipment
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Electric hand mixer (or stand mixer)
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Pastry bag and star piping tip (Wilton 2D or 1M) or a zip-top bag
Instructions
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Rinse, drain, and dry the strawberries thoroughly. Use a salad spinner, towel, or both to remove excess water.
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Trim the stems so the berries can sit cut-side down, then cut a deep “X” from the tip toward the stem without cutting all the way through.
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In a bowl, beat the cream cheese, powdered sugar, cocoa powder, and vanilla with a hand mixer until fluffy and smooth.
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Gently open each strawberry and pipe the filling inside using a pastry bag fitted with a star tip. If you don’t have a pastry bag, use a zip-top bag with a corner snipped off to pipe the filling.
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Top each filled strawberry with mini chocolate chips if desired. Chill the filled berries for at least 1 hour before serving for best texture and flavor.
Notes
- Store in an airtight container in the refrigerator for up to 3 days, depending on how firm the strawberries are. Firmer berries will keep longer.
- For large strawberries, slice them in half and serve “deviled egg” style. If you use this method, double the filling to ensure you have enough.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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