The first time I made these chocolate cheesecake stuffed strawberries I served them at a tiny family brunch and they vanished before coffee was poured.
They’re a steal of a dessert — elegant enough for company, simple enough for a weeknight craving.
This version is no-bake, creamy, and chocolaty, and it’s built from pantry staples and fresh berries that do most of the heavy lifting.
Why You’ll Love This Recipe
- Bite-sized showstoppers for parties, date nights, or after-school snacks.
- No baking required, which keeps the kitchen cool and the prep stress-free.
- Fresh fruit plus a rich cheesecake filling gives a great contrast in flavor and texture.
- Customizable garnish makes them photogenic and perfect for holidays.
The texture is the whole point: a crisp, juicy strawberry shell gives way to a silky, slightly tangy chocolate cheesecake center. The cocoa adds depth without overpowering the berry’s brightness, and the powdered sugar smooths the edges for a melt-in-the-mouth finish. Each bite balances freshness, creaminess, and chocolate — small but intensely satisfying.
"Five stars — I made these for a bridal shower and people kept asking for the recipe. So easy, and the strawberries saved me from turning on the oven!" — Emma R., reader
Key Ingredients
Strawberries (1 pound)
Fresh, ripe strawberries are the canvas here. Choose medium to large berries with firm flesh and vibrant red color; they hold their shape when hulled and fill nicely. If possible, buy local in season — they’re sweeter and more fragrant, which makes the contrast with the chocolate more vivid.
Cream cheese (8 ounces, softened)
Full-fat cream cheese gives the creamiest texture and the cleanest tang. Let it come to room temperature for easier mixing; brands like Philadelphia tend to be reliably smooth. If you use low-fat cream cheese, expect a slightly looser mouthfeel.
Powdered sugar (1/4 cup)
Powdered sugar dissolves instantly and keeps the filling silky without grittiness. It also helps stabilize the filling. If you like a less-sweet center, reduce to 3 tablespoons, but don’t skip it entirely — it affects both flavor and texture.
Unsweetened cocoa powder (1/4 cup)
Cocoa provides chocolate flavor without additional sweetness, which is important to let the strawberry shine. Use a good-quality Dutch-processed or natural cocoa depending on your taste; Dutch-processed offers a smoother, darker note while natural cocoa is brighter.
Full ingredient list:
- 1 pound fresh strawberries
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Chocolate shavings or chips for garnish
Step-by-Step Instructions
Step 1: Prep the strawberries
Wash the strawberries gently under cool water and pat them dry with paper towels.
Trim the tops off each berry with a small knife and use a melon baller or small spoon to hollow out a pocket, leaving the base intact so they stand upright.
Pro Tip: The drier the surface, the better they’ll sit on the plate; let them air-dry on a kitchen towel for five minutes. You’ll know they’re ready when the hollow has about a teaspoon’s worth of space for filling.
Step 2: Make the chocolate cheesecake filling
Place the softened cream cheese in a mixing bowl and beat with a hand mixer or whisk until smooth.
Add powdered sugar, cocoa powder, and vanilla extract; continue mixing until the filling is uniform and glossy.
Pro Tip: If the filling seems too stiff, add a teaspoon of milk at a time to loosen it slightly. You’ll know it’s the right consistency when it can be piped but still holds soft peaks.
Step 3: Fill the strawberries
Transfer the filling to a piping bag fitted with a round tip, or use a plastic bag with the corner snipped.
Pipe or spoon the chocolate cheesecake into each hollowed strawberry until they are generously filled but not overflowing.
Pro Tip: For a polished look, pipe from the center outward and stop just below the berry rim. If a berry splits while filling, use it immediately on a short-serving plate.
Step 4: Garnish and chill
Top each filled strawberry with chocolate shavings or a few chips for contrast and texture.
Refrigerate the stuffed strawberries for at least 30 minutes to let the filling set and flavors meld.
Pro Tip: Chill on a flat tray lined with parchment so you can move them in one go. They’re best after about 30–60 minutes when the filling firms but stays creamy.
Expert Tips for Success
- Soften the cream cheese properly. Pull it out of the fridge 30–60 minutes before you start. If you’re in a hurry, cut it into cubes and microwave at 5-second intervals until just softened. Avoid overheating or you’ll get a runny filling.
- Keep berries dry after washing. Moisture dilutes the filling and makes the shells soggy; dry them thoroughly and chill briefly before hollowing if needed.
- Use the right hollowing tool. A small melon baller or the tip of a teaspoon removes the center neatly without piercing the strawberry sides. This preserves the structure and keeps the filling contained.
- Pipe for uniformity. A disposable piping bag makes each bite look professional and controls portions. If you don’t have one, a freezer bag with the corner cut works perfectly.
- Adjust sweetness mindfully. Taste the filling as you go. If your strawberries are super sweet, cut back a tablespoon or so of powdered sugar to keep the balance.
- Add texture at the end. Freeze-dried strawberry dust, crushed nuts, or a sprinkle of flaky sea salt on top will add a layer of flavor and visual interest.
- Refrigeration timing matters. Chill at least 30 minutes but not much longer than 24 hours for optimal juiciness; the strawberries will slowly release juice over time.
- Make a day-ahead assembly plan. You can prepare the filling a day in advance and store it airtight in the fridge; fill the berries the day of serving for the freshest presentation.
Storage & Freezing
Fridge storage: Place the stuffed strawberries in a single layer on a tray and cover loosely with plastic wrap or store in an airtight container.
They keep best for about 24 hours in the fridge; after that the berries begin to weep and the texture softens.
Freezing: I don’t recommend freezing already-stuffed berries. The water in strawberries forms ice crystals that will ruin the texture when thawed.
If you must freeze, fill them and flash-freeze on a baking sheet until firm, then transfer to a sealed container. Expect some textural loss and use within 1 month.
Make-ahead method: Store the cheesecake filling on its own in an airtight container for up to 3 days in the fridge. Hollow and fill the strawberries just before serving for the best results.
Reheating/serving: These are best served cold directly from the fridge. Do not heat — the filling is meant to be creamy and cold, and warming will change the mouthfeel.
Variations & Substitutions
White chocolate cheesecake: Swap 2 tablespoons of cocoa for 2 tablespoons melted white chocolate in the filling. This gives a creamy, sweeter profile that pairs beautifully with tart berries.
Vegan/dairy-free option: Use a vegan cream cheese alternative (brands like Kite Hill or Tofutti) and a plant-based powdered sugar. Note that texture may be slightly softer; chill longer to set.
Flavor add-ins: Stir in a tablespoon of orange zest, a teaspoon of instant espresso, or a tablespoon of liqueur (such as Kahlúa or Grand Marnier) for grown-up flavor twists. Add these sparingly so the strawberry still shines.
Textured toppings: Instead of chocolate shavings, press crushed pistachios, toasted coconut, or granola onto the top for contrast and color.
Frequently Asked Questions
Q: How long will stuffed strawberries last in the fridge?
A: Ideally no more than 24 hours. The strawberries begin releasing moisture and the filling can make the shells soggy. If you need to prep earlier, make the filling in advance and fill the berries within a few hours of serving.
Q: Can I use frozen strawberries?
A: Frozen strawberries are not recommended. Freezing breaks down cell walls and makes the berries mushy when thawed, which ruins the structure needed to hold the filling.
Q: Can I make the filling without a mixer?
A: Yes. Use a sturdy whisk and beat energetically until smooth, or press the cream cheese through a fine mesh sieve before combining for an extra-smooth texture. It takes more elbow grease but works.
Q: Why is my filling grainy?
A: Graininess usually comes from powdered sugar that wasn’t fully incorporated or from using a cocoa powder that’s lumpy. Sift the powdered sugar and cocoa before mixing, and beat until silky.
Q: Can I use mascarpone instead of cream cheese?
A: Mascarpone will create a richer, less tangy filling. Combine with a little cream cheese for structure if you want the stability of cream cheese and the decadence of mascarpone.
Final Thoughts
These chocolate cheesecake stuffed strawberries are efficient party food — little bites that read as fancy but come together fast.
They’re a perfect make-ahead dessert hack when you want something fresh, chocolatey, and easy to serve.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For inspiration and variations from other home cooks, check the classic take at the Spend With Pennies Chocolate Cheesecake Stuffed Strawberries recipe, which walks through a no-bake approach similar to this one.
If you’d like a version styled for dessert tables, see this well-photographed guide at Dessert Now Dinner Later’s Chocolate Cheesecake Stuffed Strawberries.
For a variation that includes chocolate-dipping and presentation tips, the I Wash You Dry Chocolate Dipped Cheesecake Stuffed Strawberries post is a helpful resource.
Chocolate Cheesecake Stuffed Strawberries
Ingredients
For the Strawberries
- 1 pound fresh strawberries Choose medium to large berries with firm flesh and vibrant red color.
For the Cheesecake Filling
- 8 ounces cream cheese, softened Use full-fat cream cheese for the best texture.
- 1/4 cup powdered sugar Adjust sweetness according to taste.
- 1/4 cup unsweetened cocoa powder Use good-quality cocoa for the best flavor.
- 1 teaspoon vanilla extract Enhances flavor of the filling.
- to taste chocolate shavings or chips for garnish Optional, for added texture and decoration.
Instructions
Preparation
- Wash the strawberries gently under cool water and pat them dry with paper towels.
- Trim the tops off each berry and hollow out a pocket using a melon baller or small spoon, leaving the base intact so they stand upright.
- Let strawberries air-dry for about five minutes.
Making the Filling
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
- Add the powdered sugar, cocoa powder, and vanilla extract, mixing until uniform and glossy.
- If the filling is too stiff, add a teaspoon of milk at a time to loosen.
Filling the Strawberries
- Transfer the filling to a piping bag and fill each hollowed strawberry generously without overflowing.
- For a polished look, pipe from the center outward.
Garnishing and Chilling
- Top each filled strawberry with chocolate shavings or chips.
- Refrigerate the stuffed strawberries for at least 30 minutes before serving.
