10-Minute Cheesecake Stuffed Strawberries - Irresist

Q: How far ahead can I make these cheesecake stuffed strawberries?

You can prep them up to 1 day ahead —perfect for meal planning those summer parties! Just store them in the fridge (single layer, please!) and wait to sprinkle the graham cracker crumbs until you’re ready to serve. That keeps everything crisp. Though between you and me? They’re at their absolute peak within 4 hours of making—the strawberries stay juiciest and the filling creamiest.

Q: What’s the best way to transport cheesecake stuffed strawberries?

Aha! My favorite party trick: repurpose an egg carton ! Each little cup cradles a strawberry perfectly, keeping them upright and safe. For fancier events, I use a muffin tin covered with plastic wrap. Either way, pack them in a single layer (stacking equals squishing) and keep them chilled until serving. Bonus tip: bring extra graham crumbs in a baggie to freshen up the topping if needed!

Question 1

Can I use frozen strawberries for cheesecake stuffed strawberries?

Accepted Answer

Oh honey, I don’t recommend it—fresh is best here! Frozen strawberries get too soft when thawed, and you’ll end up with sad little strawberry puddles instead of those perfect, perky cups we want. Trust me, I learned this the messy way at my first summer potluck. Fresh, firm strawberries hold their shape beautifully for this no-bake dessert!

Question 2

How far ahead can I make these cheesecake stuffed strawberries?

Accepted Answer

You can prep them up to 1 day ahead—perfect for meal planning those summer parties! Just store them in the fridge (single layer, please!) and wait to sprinkle the graham cracker crumbs until you’re ready to serve. That keeps everything crisp. Though between you and me? They’re at their absolute peak within 4 hours of making—the strawberries stay juiciest and the filling creamiest.

Question 3

Can I use low-fat cream cheese for the filling?

Accepted Answer

*Insert my best grandma voice* "Child, don’t you dare!" Low-fat cream cheese makes the filling weepy and loose—I found this out during my brief 90s diet phase. The full-fat stuff gives that lush, pipeable texture that makes these bite-sized cheesecakes so special. Remember: these are treats, not health food! If you must swap, Greek yogurt sorta works but changes the flavor. My advice? Enjoy the real deal and maybe walk an extra lap around the block.

Question 4

What’s the best way to transport cheesecake stuffed strawberries?

Accepted Answer

Aha! My favorite party trick: repurpose an egg carton! Each little cup cradles a strawberry perfectly, keeping them upright and safe. For fancier events, I use a muffin tin covered with plastic wrap. Either way, pack them in a single layer (stacking equals squishing) and keep them chilled until serving. Bonus tip: bring extra graham crumbs in a baggie to freshen up the topping if needed!

Cheesecake Stuffed Strawberries

Ingredients

Instructions

Notes

Nutrition