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Simple Red White and Blue Cheesecake Stuffed Strawberries

red white and blue cheesecake stuffed strawberries - featured image
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A quick and easy patriotic dessert featuring strawberries stuffed with a creamy cheesecake filling, topped with fresh blueberries and an optional strawberry sauce drizzle. Perfect for Fourth of July and other festive occasions.

Ingredients

Scale
  • 20 medium-large fresh strawberries, large, firm, and ripe for stuffing
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold and whipped to soft peaks
  • 1/2 cup fresh blueberries, washed and patted dry
  • 2 tablespoons strawberry sauce or jam (optional, for drizzling)

Instructions

  1. Rinse strawberries gently under cold water and pat dry with paper towels. Using a paring knife, carefully hull each strawberry by cutting out the green stem and removing the core to create a hollow cavity without cutting all the way through.
  2. In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 3-5 minutes with an electric mixer.
  3. In a separate bowl, whip the heavy whipping cream until soft peaks form, about 3-4 minutes.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula to lighten the filling, being careful not to overmix.
  5. Using a teaspoon or piping bag, fill each hollowed strawberry with the cheesecake filling generously but avoid overstuffing.
  6. Place one or two fresh blueberries on top of each stuffed strawberry.
  7. If desired, warm the strawberry sauce slightly and drizzle a small amount over the stuffed berries.
  8. Transfer the stuffed strawberries to the fridge and chill for at least 20 minutes before serving.

Notes

Soften cream cheese fully before mixing to avoid lumps. Whip cream to soft peaks for best texture. Fold whipped cream gently into cream cheese mixture to keep filling light and airy. Chill filling before stuffing if too soft. Prepare strawberries just before serving to keep fresh. Can make filling a day ahead and refrigerate. For dairy-free version, use vegan cream cheese and whipped coconut cream. Smaller strawberries can be halved and filled accordingly. Store leftovers in airtight container in fridge up to 2 days; add drizzle fresh before serving.

Nutrition

Keywords: cheesecake stuffed strawberries, patriotic dessert, Fourth of July dessert, easy cheesecake recipe, red white and blue dessert, berry dessert, no bake dessert

Find it online: https://lenatable.com/simple-red-white-and-blue-cheesecake-stuffed-strawberries-recipe-easy-patriotic-dessert-idea/