Introduction

Stuffed strawberries offer a delightful twist on a classic fruit dessert, combining juicy berries with a creamy, no-bake cheesecake filling. Finished with a glossy apricot glaze and a nutty garnish, this treat is perfect for any occasion.

The image shows a close-up of small strawberry desserts placed on a wooden tray, each having three clear layers. The base is a bright red strawberry half with a shiny, smooth texture and seeds visible on the surface. The middle layer is a creamy off-white filling, soft and thick, sitting above the strawberry base. On top of the cream, there is a glossy dark brown chocolate drizzle that partly covers the cream and drips slightly down the sides. The top layer consists of three small red strawberry pieces arranged closely together, with a sprinkle of light brown, crumbly topping adding texture and contrast. The background is a white marbled texture, with other similar desserts blurred out in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large, firm strawberries
1 tablespoon granulated sugar, for sprinkling
8 oz (225 g) cream cheese, softened
1/2 cup sweetened condensed milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons apricot jam (or any clear fruit preserve)
1 teaspoon water (to thin the glaze)
Optional: toasted almond slivers or crushed pistachios for garnish

Instructions

Step 1: Rinse the strawberries under cool water, pat dry, and remove the leafy tops. Using a small paring knife or strawberry huller, carve out a shallow cavity about ½-inch deep, keeping the walls intact. Lightly sprinkle the hollowed berries with granulated sugar and set them upside-down on a paper towel.
Step 2: In a medium bowl, beat the softened cream cheese and sweetened condensed milk with an electric mixer on medium speed until smooth and glossy, about 2 minutes. Add lemon juice and vanilla extract, then whisk for another 30 seconds until fully combined.
Step 3: Transfer the cheesecake mixture into a piping bag fitted with a small round tip or use a zip-top bag with a corner snipped. Pipe the filling into each strawberry cavity, stopping just below the surface. Smooth the tops if needed.
Step 4: Place the filled strawberries on a tray and refrigerate for 10–15 minutes to firm up the filling.
Step 5: In a small saucepan, combine apricot jam and water. Warm over low heat, stirring until the jam melts into a smooth glaze, about 1 minute. Remove from heat and let cool briefly.
Step 6: Using a pastry brush, lightly coat each chilled strawberry with the warm apricot glaze to create a glossy finish. Sprinkle with toasted almond slivers or crushed pistachios if desired. Serve chilled.

Tips & Variations

For a different flavor, try substituting lemon juice with orange juice and apricot jam with peach or pineapple preserves.
Use a piping bag with a star tip for a decorative cheesecake filling design.
To make these vegan, replace cream cheese with a dairy-free alternative and use a suitable sweetened condensed milk substitute.

Storage

Store stuffed strawberries in an airtight container in the refrigerator for up to 2 days. The berries are best eaten fresh as they may release juice over time. When ready to enjoy, serve chilled; no reheating is needed.

How to Serve

The image shows a close-up of a small dessert made with a large, bright red strawberry base cut open at the top to create a bowl shape. Inside the strawberry is a creamy, light beige filling that almost fills the cavity. On top of the cream is a shiny layer of dark chocolate sauce dripping slightly down the sides of the cream and strawberry. Three smaller, fresh strawberries sit on top of the chocolate layer. The dessert is finished with a sprinkling of light brown crumbly topping over the small strawberries. This setup is placed on a round wooden tray with more identical strawberry desserts blurred in the background on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed strawberries in advance?

Yes, you can prepare them a few hours ahead and keep them refrigerated until serving. However, for best texture and appearance, consume within the same day.

What can I use instead of cream cheese?

You can substitute cream cheese with mascarpone or ricotta for a different texture, though the flavor will be slightly milder. For a vegan option, use a plant-based cream cheese alternative.