Print Recipe


  • 12 Medium sized strawberries
  • 6 ounces Cream cheese cold
  • 3/4 cup Confectioners' sugar
  • 2-3 tablespoons Pureed strawberries or strawberry jam
  • 2 1/4 teaspoons* vanilla bean paste


  • Hollow out the strawberries:
  • With a pairing knife cut the tops off 12 strawberries. Set those tops aside. To make sure the strawberries stand upright when you stuff them, slice a tiny section off the bottom. Make sure it's even. With a melon baller or a paring knife, carefully remove the insides of the strawberries. The inside should be hollow. Make sure you don't cut through to the bottom. Set them aside.
  • Make the cheesecake filling:
  • To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese and confectioners' sugar. Mix on low until mostly combined. Stop and scrape the mixer, then add the strawberry puree (or jam), and the vanilla bean paste (or extract). Whip on high speed until light and fluffy, about 30 seconds. Alternatively, you can use a hand mixer or a hand whisk to make this situation come together.
  • To fill the strawberries:
  • Fill a piping bag fitted with a star or round tip with the cheesecake filling. Pipe mounds of strawberry cheesecake filling inside the strawberries till you reach the top. Alternatively, you can fill a ziplock bag with the cheesecake filling and cut a hole in one corner of the ziplock bag to pipe. Or you can spoon filling into the strawberries. Make it easy for yourself. Finally, place with the cut up strawberry tops on the cheesecake filling for decoration.
  • *Note: If you can't find vanilla bean paste, use 1 tablespoon vanilla extract instead.