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

Scale

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.

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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.