This is such an easy appetizer idea! Cheesecake Stuffed Strawberries (we call them Strawberry Blossoms in my family) take about 10 minutes to put together, and are so elegant. They are perfect for Valentine’s Day, Mother’s Day, baby and bridal showers, New Year’s Eve, etc. It’s a super easy way to up the fancy on your event!
Today I set up my yoga mat on the rug in our living room to do some exercising. I stepped on something sharp and bent down to pick up what I expected to be a small toy, but instead it was a SHARK TOOTH. Like, an actual shark tooth. Bought in the gift shop of a natural history museum.
This is when being a parent to a little boy gets weird, guys. And can I just say, stepping on a shark tooth is seriously painful. You thought legos were bad!!
Today is January 31, but I have to say it kind of feels like January 51. Anyone else?? January always drags. Let’s get on with February already! Valentine’s Day is way more fun than -65 temperatures. (How are all my readers in the midwest handling the cold front?? You guys okay?? Stay warm! If it’s going to reach below -21 where you are this week, boil a pot of water and throw it in the air outside. It will fall down as snow! It’s pretty cool. You can even try dying the water. We did that once at Christmas up in Montana when it was -40.)
How to make cheesecake stuffed strawberries
My Aunt Shirley has been making these Cheesecake Stuffed Strawberries for as long as I can remember! They are so good, I can probably eat 10 in a row. They are a SUPER easy appetizer that takes very little effort, but will instantly up the fancy level of your party.
Or, if you are having an intimate dinner for 2, these would be the perfect appetizer to have plated and ready to go on the beautifully set table. (Eric and I will definitely be having a homemade intimate dinner for two on February 14. We will have to chain the children up in the basement. I’m KIDDING omg.)
It’s so simple. Just whip together some cream cheese, sour cream, and powdered sugar, and pipe it into the strawberries. Takes 10 minutes.
You can either cut the stem off so that it lies flat, or leave it on for that touch of green.
Here’s an easy way to filling a piping bag: place it in an empty glass. It’s a lot easier to get the filling in there. If you don’t have a pastry bag, just fill a ziplock bag and snip off one of the corners.
I’ve seen Cheesecake filled strawberries around before, but usually people are cutting out the center of the strawberry from the stem end. Which is tasty but I don’t think it looks as pretty. Aunt Shirley calls these “Strawberry Blossoms” because they look like pretty little flowers on a tray.
And most recipes just call for cream cheese and powdered sugar. This one has sour cream in it, which adds a bit more a a tang that pairs so well with gorgeous ripe strawberries.
There are lots of variations you could make with cream cheese stuffed strawberries. Top each blossom with a blueberry or a wedge of kiwi. Dip the base of filled strawberry in chocolate. Sprinkle with graham cracker crumbs (or crushed oreos!!) You could even try different flavors of cheesecake filling, like adding lemon zest. Go wild!
These cheesecake filled strawberries are perfect for any party that you want to feel a little fancy: Mother’s Day brunch, Valentine’s Day, New Years Eve, a wedding reception, baby or bridal showers. The possibilities are endless!
I think I will be making a batch for myself very soon. Happy Valentine’s Day to me!
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Three years ago: Crème Brûlée Cheesecake < huge favorite of mine!
Four years ago: Browned Butter Gnocchi with Asparagus and Prosciutto
Six years ago: Hot Pizza Dip << make this for the Super Bowl!
Cheesecake Stuffed Strawberries (Strawberry Blossoms)
- 20 large strawberries
- 6 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla, optional
- Wash the strawberries and lay out on paper towels to dry.
- In a large bowl or stand mixture, beat the softened cream cheese until it is smooth. Make sure to scrape down the sides and bottom of the bowl and get out all the lumps.
- Beat in 1/4 cup powdered sugar and 1/4 cup sour cream. Add in a little vanilla if you like, it's optional but tasty! You can also add a tiny pinch of salt if you want. Taste it to see!
- Decide if you want to leave the stems on the strawberries or remove them. They are easier to eat if the stems are removed (you can just pop the whole thing in your mouth) but they have a prettier presentation if you leave the stems on. If you leave stems on, make sure to only choose strawberries that will stand up reasonably well (pointy side up).
- If you are removing stems, cut all the strawberries so that they lay flat on your work surface, pointy sides up.
- With a sharp paring knife, carefully slice the strawberry in half vertically through the center to within 1/4 inch of the base. Cut each half into 3 wedges, forming 6 "petals." See photos! Place your finger in the center and pull the petals apart slightly, so that you have room to fit your piping bag inside.
- Prepare a piping bag with a large star tip. I used Wilton tip 2D, which is actually a "drop flower" tip. Any similar tip will work fine.
- Place the cheesecake filling into the piping bag. An easy way to filling a piping bag is to place it in an empty glass. (see photo) It's a lot easier to get the filling in there. If you don't have a pastry bag, just fill a ziplock bag and snip off one of the corners.
- Place the tip of the piping bag all the way down into the center of the strawberry and start filling. Use your fingers to arrange the "petals" of the strawberry as you move upward, so that the filling is distributed evenly.
- Serve immediately. You can prepare these about 2 hours ahead of time. Eventually the strawberries will start to wilt and the cream cheese filling will be stained red. Store covered in the fridge until ready to serve.
- Chocolate Dipped: Dip the bottom (flat) side of cheesecake filled strawberries (stems removed) in melted chocolate. Melt 2 cups of semi-sweet chocolate chips with 2 teaspoons shortening. Stir until smooth. Use a fork to dip the filled strawberry in the chocolate. Set on a baking sheet lined with parchment paper or wax paper to firm up.
- Graham crackers: crush a few graham crackers in a food processor or in a ziplock with a rolling pin. Sprinkle graham cracker crumbs over the top of each strawberry blossom, or you could dip the flat side of the strawberries in the crumbs.
- Lemon filling: Add the zest of 1 lemon and 2-3 teaspoons lemon juice to the cheesecake filling (omit vanilla.)
This recipe is from my Aunt Shirley! She's been making these for parties as long as I can remember.
Other ideas for Valentine’s Day!
Easy Strawberries and Cream Appetizer << 4 ingredients. These are so tasty!
Nutella and Banana Stuffed Crescent Rolls << these are super easy!
2 Ingredient Nutella Puff Pastry << these are amazing.
More strawberry appetizers you are going to love!
Easy Strawberry Salsa Recipe from She Wears Many Hats
Whipped Brie Stuffed Strawberries from Amanda’s Cooking
Chocolate Covered Strawberry Baked Brie from Wine and Glue
Just wanted to tell you how much I LOVE YOUR BLOG!!!!!
Thank you, thank you, thank you.
Greetings from the Land of the Big Frost (Canada, Montreal to be precise). Wanna talk about freezing and snow?
Hey Louise, thank you so much for telling me that! You are just the sweetest! Seriously you made my day 💕 and oh yeah I’m sure it gets SO cold up where you are! Try out the boiling water thing if it gets -21 soon. I’m telling you it was the coolest thing. we took tons of slow mo videos of “snow!”
Hi! Do you think you could make the filling a couple days ahead and refrigerate? We are headed out on a camping trip and would love to make these, just trying to make as much ahead of time as possible. I would not fill until ready to serve.
That’s a great idea Sarah! Yeah the filling will keep for several days in the fridge. Great idea to take it camping! Have fun!
I just made these and I don’t know if the recipe is wrong or what but my cream was very soupy. I doubled the powdered sugar but it still wasn’t enough. If I ever make it again I’m going to try a cup to a cup and a half of powdered sugar. It tasted very good though and I’m sure my family will eat them but I was disappointed that they didn’t turn out even close to what the picture shows.
Hi Paulette! I’m so sorry it turned out soupy for you! I don’t know what went wrong. Next time add the sour cream in increments I guess! Other questions: were you using low fat cream cheese or low fat sour cream? That might have an effect.