strawberry stuffed cheesecake recipe

Written BySheba G Updated On
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The Best strawberry stuffed cheesecake recipe

I’ve been making strawberry stuffed cheesecakes for my family for years, and it’s always a hit. The combination of the creamy cheesecake filling, the sweetness of the strawberries, and the crunch of the graham cracker crust is a match made in heaven.

My kids love helping me in the kitchen, and this recipe is perfect for them to get involved. They can help with measuring out the ingredients, mixing the batter, and even stuffing the cheesecakes with fresh strawberries.

I love that this recipe is not only delicious but also relatively healthy compared to other dessert recipes. The strawberries add natural sweetness and antioxidants, while the cream cheese provides a rich and tangy flavor without adding too much sugar.

As a busy mom, I appreciate that this recipe is easy to make ahead of time and can be refrigerated or frozen for later use. It’s perfect for potlucks, family gatherings, or just a quick dessert after dinner.

Strawberry Stuffed Cheesecake

Strawberry Stuffed Cheesecake

4.8 from 1952 votes

This Strawberry Stuffed Cheesecake is a delightful combination of creamy cheesecake and fresh strawberry compote. It’s perfect for any occasion and is surprisingly easy to make.

Prep Time25 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, mix graham cracker crumbs and melted butter until well combined.
3Press the mixture into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, then set aside to cool.
5The crust should be lightly golden and firm to the touch.
6In a large mixing bowl, beat cream cheese until smooth and creamy.
7Gradually add sugar and vanilla extract, mixing until well combined.
8Add eggs one at a time, mixing well after each addition.
9Stir in sour cream until just combined.
10The mixture should be smooth and free of lumps.
11To make the strawberry filling, combine strawberries, sugar, and lemon juice in a saucepan.
12Cook over medium heat until the strawberries begin to break down and release their juices.
13In a small bowl, mix cornstarch and water until smooth.
14Stir the cornstarch mixture into the strawberry mixture and bring to a boil.
15Reduce heat and simmer for 2-3 minutes until the mixture thickens.
16Remove from heat and let it cool slightly.
17The mixture should be thick and glossy.
18Pour half of the cheesecake batter into the cooled crust.
19Spoon the strawberry filling evenly over the batter.
20Pour the remaining cheesecake batter over the strawberry layer, spreading it gently to cover.
21Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
22Turn off the oven and crack the door open about 1 inch.
23Let the cheesecake cool in the oven for an additional 1 hour.
24This helps prevent cracking.
25The cheesecake should be cooled to room temperature and set.
26Remove the cheesecake from the oven and let it cool completely on a wire rack.
27Refrigerate for at least 4 hours, or overnight, before serving.
28The cheesecake should be firm and chilled.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 150mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: You can use frozen strawberries if fresh ones are not in season. Ensure the cheesecake is completely cooled before refrigerating to prevent condensation.

These strawberry stuffed cheesecakes are perfect for any occasion – whether it’s a holiday gathering, a potluck at work, or just a Tuesday night dessert. They’re easy to make ahead of time and can be refrigerated or frozen for later use.

Plus, they’re relatively healthy compared to other dessert recipes. My family loves helping me make these cheesecakes from scratch, and they always turn out perfectly every time.

❓ Frequently Asked Questions About Strawberry Stuffed Cheesecake

Q: What type of cheese should I use for the cheesecake filling?

A: For this recipe, I recommend using a high-quality cream cheese that’s softened to room temperature. This will help ensure that your cheesecake has a smooth and creamy texture. If you’re using a lower-fat cream cheese, you may need to adjust the amount of sugar in the recipe accordingly.

Q: Can I use frozen strawberries instead of fresh?

A: While frozen strawberries can be used in a pinch, I highly recommend using fresh strawberries for this recipe. The texture and flavor of fresh strawberries are unbeatable, and they’ll make your cheesecakes truly special.

Q: How long does it take to make these cheesecakes from scratch?

A: From start to finish, this recipe should take about 30-40 minutes to prepare, not including baking time. Of course, if you’re making multiple batches at once, it may take longer to assemble everything.

Q: Can I make these cheesecakes in advance?

A: Yes! One of the best things about this recipe is that you can make the cheesecake filling and assemble the cheesecakes up to 24 hours in advance. Simply store them in an airtight container in the refrigerator until you’re ready to bake them.

Q: What’s the best way to store leftover cheesecakes?

A: After baking and cooling your cheesecakes, you can store them in an airtight container at room temperature for up to 3 days or wrap them tightly in plastic wrap and freeze for up to 2 months. When you’re ready to serve them again, simply thaw at room temperature or reheat in the oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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