Red, White, & Blue Cheesecake Stuffed Strawberries
Want a dessert that’s as dazzling as a 4th of July sparkler and takes just minutes to make? These Red, White, & Blue Cheesecake Stuffed Strawberries are the perfect answer! With juicy strawberries, creamy cheesecake filling, crunchy almonds, and tiny blueberries, they’re a no-bake treat that’s perfect for Independence Day, summer parties, or any time you want a sweet, healthy bite. They’re so easy, even kids can help decorate. Ready to create these festive, bite-sized delights? Let’s get stuffing!
Overview: Why These Strawberries Shine
What makes Red, White, & Blue Cheesecake Stuffed Strawberries so special? They’re a quick, no-cook dessert that combines fresh fruit, creamy filling, and a patriotic color scheme. Here’s why you’ll love them:
- Time Requirement: About 15 minutes of prep, plus optional chilling time.
- Difficulty Level: Super easy! No baking or cooking, ideal for beginners or kids.
- Why It’s Awesome: They’re light, packed with fruit nutrients, and look fancy with minimal effort.
These stuffed strawberries are perfect for parties, picnics, or a quick snack. Let’s check out the ingredients!
Essential Ingredients
A batch of Red, White, & Blue Cheesecake Stuffed Strawberries needs just a few simple ingredients. Here’s what you’ll need for 24 strawberry halves (12 strawberries):
- Filling:
- 8 oz. cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 2 tbsp Amaretto (or 1 tsp vanilla or almond extract)
- Why it matters: Cream cheese creates a rich, cheesecake-like filling, sugar adds sweetness, and Amaretto gives a fancy almond flavor.
- Substitutions: Use low-fat cream cheese or dairy-free cream cheese. Swap sugar for a sugar-free sweetener. Use vanilla or almond extract for a kid-friendly or non-alcoholic option.
- Strawberries:
- 12 large strawberries, cut in half
- Why it matters: Strawberries are the juicy, red base that holds the filling and adds a patriotic pop.
- Substitutions: Use large raspberries (whole) for a similar red color, though they’re harder to stuff.
- Toppings:
- ¼ cup finely chopped almonds (or graham cracker/cookie crumbs)
- 72 small blueberries (3 per strawberry half)
- Why it matters: Almonds add crunch and mimic the “white” in the patriotic theme, while blueberries bring a blue burst.
- Substitutions: Use crushed pecans, walnuts, or gluten-free cookie crumbs. Swap blueberries for small blackberries or blue candy pieces.
Tip: Choose large, firm strawberries for easy halving and stuffing. Let cream cheese soften at room temperature for 30 minutes for smooth mixing.
Step-by-Step Instructions
Let’s make these Red, White, & Blue Cheesecake Stuffed Strawberries with these easy steps. Follow along with tips to make them perfect!
Step 1: Prepare the Filling
- In a small bowl, combine 8 oz. softened cream cheese, ¼ cup granulated sugar, and 2 tbsp Amaretto (or 1 tsp vanilla or almond extract).
- Use a spoon or hand mixer to mix until smooth and well combined.
- Tip: A hand mixer makes the filling extra creamy, but a fork works if you mash well. Ensure no lumps for easy piping.
Step 2: Prep the Strawberries
- Wash 12 large strawberries and pat dry with paper towels.
- Cut each strawberry in half lengthwise, keeping the green tops if desired for a pretty look.
- Tip: Use a sharp knife for clean cuts. Trim the bottom slightly if needed to help halves sit flat.
Step 3: Pipe the Filling
- Spoon the cream cheese filling into a small zip-top bag and seal it.
- Snip off one corner of the bag to create a small piping hole.
- Pipe a small amount of filling onto the cut side of each strawberry half, covering the surface evenly.
- Tip: Pipe in a swirl or dollop for a fancy look. Don’t overfill to avoid spilling.
Step 4: Add Toppings
- Sprinkle ¼ cup finely chopped almonds (or graham cracker/cookie crumbs) over the filling on each strawberry half.
- Place 3 small blueberries on top of the filling on each half, arranging them in a triangle or cluster.
- Tip: Press blueberries gently to stick. Have toppings ready in small bowls for quick sprinkling.
Step 5: Chill and Serve
- Arrange the stuffed strawberries on a platter and serve immediately, or refrigerate for up to 4 hours to keep fresh.
- Store in the fridge in an airtight container if not serving right away.
- Tip: Chill briefly (30 minutes) for a firmer filling, but don’t store too long to keep strawberries juicy.
Assembly: Building Your Stuffed Strawberries
Creating Red, White, & Blue Cheesecake Stuffed Strawberries is like crafting tiny, edible flags! Here’s how to make them look stunning:
- Strawberry Base: Halved strawberries provide a juicy, red foundation.
- Cheesecake Filling: Pipe creamy white filling for a rich, white layer.
- Almond Topping: Sprinkle chopped almonds or crumbs for a crunchy, white accent.
- Blueberry Finish: Add three blueberries per half for a bold blue pop.
- Presentation Tip: Arrange on a white platter in a star or flag pattern. Add extra blueberries and strawberries around the edges for a festive look!
Tip: Pipe filling neatly for a polished look. Use small blueberries to fit perfectly on each strawberry half.
Storage and Make-Ahead Tips
Want to enjoy your Red, White, & Blue Cheesecake Stuffed Strawberries later? Here’s how to keep them fresh:
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 1 day. Place parchment paper between layers to prevent sticking.
- Note: Don’t freeze, as strawberries become watery when thawed.
- Make-Ahead Tips:
- Prep the cream cheese filling up to 2 days ahead and store in the fridge in a sealed container or zip-top bag.
- Wash and halve strawberries a few hours before assembling, but keep dry and chilled.
- Assemble parfaits up to 4 hours before serving and refrigerate to keep fresh. Add blueberries and almonds just before serving to maintain texture.
- Tip: For parties, set up a DIY station with filling, strawberries, and toppings so guests can build their own.
These stuffed strawberries are perfect for quick prep or planning ahead for gatherings!
Recipe Variations
Red, White, & Blue Cheesecake Stuffed Strawberries are so fun to customize! Try these ideas:
- Tropical Twist: Use mango chunks instead of strawberries and pineapple juice in the filling for a sunny vibe.
- Chocolate Accent: Drizzle melted dark chocolate over the filling or use chocolate cookie crumbs instead of almonds.
- Dairy-Free: Use dairy-free cream cheese and coconut whipped topping instead of Amaretto for a vegan version.
- Mixed Berry: Add raspberries or blackberries alongside blueberries for a mixed berry topping.
- Mini Tarts: Spoon filling into mini phyllo cups and top with a strawberry slice and blueberry.
Get creative—every version is a tasty bite!
Conclusion
These Red, White, & Blue Cheesecake Stuffed Strawberries are the ultimate no-bake treat for patriotic celebrations! With their juicy strawberries, creamy cheesecake filling, crunchy almonds, and vibrant blueberries, they’re perfect for 4th of July, summer parties, or quick desserts. They’re packed with fruit nutrients, super quick to make, and so fun to customize. Grab your ingredients, get the kids to help pipe and sprinkle, and create these adorable bites. Share your creations in the comments—I’d love to see your red, white, and blue treats!
Print
Red, White, & Blue Cheesecake Stuffed Strawberries
Description
Want a dessert that’s as dazzling as a 4th of July sparkler and takes just minutes to make? These Red, White, & Blue Cheesecake Stuffed Strawberries are the perfect answer! With juicy strawberries, creamy cheesecake filling, crunchy almonds, and tiny blueberries, they’re a no-bake treat that’s perfect for Independence Day, summer parties, or any time you want a sweet, healthy bite.
Ingredients
A batch of Red, White, & Blue Cheesecake Stuffed Strawberries needs just a few simple ingredients. Here’s what you’ll need for 24 strawberry halves (12 strawberries):
-
Filling:
-
8 oz. cream cheese, softened to room temperature
-
¼ cup granulated sugar
-
2 tbsp Amaretto (or 1 tsp vanilla or almond extract)
-
Why it matters: Cream cheese creates a rich, cheesecake-like filling, sugar adds sweetness, and Amaretto gives a fancy almond flavor.
-
Substitutions: Use low-fat cream cheese or dairy-free cream cheese. Swap sugar for a sugar-free sweetener. Use vanilla or almond extract for a kid-friendly or non-alcoholic option.
-
-
Strawberries:
-
12 large strawberries, cut in half
-
Why it matters: Strawberries are the juicy, red base that holds the filling and adds a patriotic pop.
-
Substitutions: Use large raspberries (whole) for a similar red color, though they’re harder to stuff.
-
-
Toppings:
-
¼ cup finely chopped almonds (or graham cracker/cookie crumbs)
-
72 small blueberries (3 per strawberry half)
-
Why it matters: Almonds add crunch and mimic the “white” in the patriotic theme, while blueberries bring a blue burst.
-
Substitutions: Use crushed pecans, walnuts, or gluten-free cookie crumbs. Swap blueberries for small blackberries or blue candy pieces.
-
Tip: Choose large, firm strawberries for easy halving and stuffing. Let cream cheese soften at room temperature for 30 minutes for smooth mixing.
Instructions
Step 1: Prepare the Filling
-
In a small bowl, combine 8 oz. softened cream cheese, ¼ cup granulated sugar, and 2 tbsp Amaretto (or 1 tsp vanilla or almond extract).
-
Use a spoon or hand mixer to mix until smooth and well combined.
-
Tip: A hand mixer makes the filling extra creamy, but a fork works if you mash well. Ensure no lumps for easy piping.
-
Step 2: Prep the Strawberries
-
Wash 12 large strawberries and pat dry with paper towels.
-
Cut each strawberry in half lengthwise, keeping the green tops if desired for a pretty look.
-
Tip: Use a sharp knife for clean cuts. Trim the bottom slightly if needed to help halves sit flat.
-
Step 3: Pipe the Filling
-
Spoon the cream cheese filling into a small zip-top bag and seal it.
-
Snip off one corner of the bag to create a small piping hole.
-
Pipe a small amount of filling onto the cut side of each strawberry half, covering the surface evenly.
-
Tip: Pipe in a swirl or dollop for a fancy look. Don’t overfill to avoid spilling.
-
Step 4: Add Toppings
-
Sprinkle ¼ cup finely chopped almonds (or graham cracker/cookie crumbs) over the filling on each strawberry half.
-
Place 3 small blueberries on top of the filling on each half, arranging them in a triangle or cluster.
-
Tip: Press blueberries gently to stick. Have toppings ready in small bowls for quick sprinkling.
-
Step 5: Chill and Serve
-
Arrange the stuffed strawberries on a platter and serve immediately, or refrigerate for up to 4 hours to keep fresh.
-
Store in the fridge in an airtight container if not serving right away.
-
Tip: Chill briefly (30 minutes) for a firmer filling, but don’t store too long to keep strawberries juicy.
-
FAQs
Q: Can I use frozen strawberries or blueberries?
- A: Fresh strawberries are best for stuffing, as frozen ones get mushy. Frozen blueberries can work if thawed and drained well, but fresh have better texture.
Q: What are the health benefits of these strawberries?
- A: Strawberries and blueberries are rich in vitamins C and K, fiber, and antioxidants. Use low-fat cream cheese or less sugar for a lighter option.
Q: How do I keep the filling from leaking?
- A: Pipe a moderate amount of filling and chill briefly to set. Dry strawberries thoroughly before stuffing to help the filling stick.
Q: Can kids help make this recipe?
- A: Totally! Kids can pipe filling, sprinkle almonds, or place blueberries. Supervise strawberry cutting for safety.
Q: Can I skip the Amaretto?
- A: Yes! Vanilla or almond extract works great for a kid-friendly or non-alcoholic version.
Q: What if I don’t have a zip-top bag for piping?
- A: Use a small spoon to spread filling or make a piping bag from parchment paper. A piping bag gives a neater look but isn’t essential.