Creamy White Chocolate Raspberry Cheesecake Stuffed Strawberries
These creamy white chocolate raspberry cheesecake stuffed strawberries are a quick, easy, and elegant party treat combining juicy strawberries with a luscious cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 20 stuffed strawberries 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 20 large fresh strawberries, washed and hulled
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/2 cup (90 g) white chocolate chips or chopped white chocolate
- 1/4 cup (30 g) powdered sugar, sifted
- 2 tablespoons (30 ml) cold heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup (about 40 g) fresh raspberries, mashed lightly
- 1 teaspoon lemon zest
Instructions
- Wash and dry 20 large strawberries thoroughly. Using a small paring knife, carefully hull each strawberry by cutting out the stem and core to create a hollow space for the filling. Set aside on a tray lined with paper towels to absorb excess moisture.
- In a heatproof bowl, gently melt 1/2 cup (90 g) white chocolate chips over a double boiler or in the microwave in 20-second intervals, stirring between each burst. Let it cool slightly but don’t let it harden.
- In a mixing bowl, beat 8 oz (225 g) softened cream cheese with 1/4 cup (30 g) sifted powdered sugar using an electric mixer until smooth and fluffy, about 2-3 minutes. Add 2 tablespoons (30 ml) cold heavy cream and 1 teaspoon vanilla extract, then continue beating to combine.
- Fold the melted white chocolate gently into the cream cheese mixture until well blended. In a small bowl, mash 1/4 cup (40 g) fresh raspberries lightly with a fork, then swirl them into the cheesecake mixture, avoiding overmixing to keep pretty streaks of raspberry. Add 1 teaspoon lemon zest for brightness.
- Using a small spoon or mini cookie scoop, carefully fill each hollowed strawberry with the cheesecake mixture, mounding slightly on top. Work gently to avoid breaking the berries.
- Place the stuffed strawberries on a serving plate and refrigerate for at least 30 minutes to allow the filling to firm up and flavors to meld.
- Serve chilled. Optionally, garnish with a few fresh raspberries or a light dusting of powdered sugar just before serving.
Notes
If the filling feels too soft after mixing, refrigerate it for 10-15 minutes before stuffing. Avoid washing strawberries too far in advance to prevent sogginess. Melt white chocolate slowly to avoid burning. Handle strawberries gently to avoid tearing. For dairy-free version, substitute cream cheese and heavy cream with vegan alternatives and use dairy-free white chocolate.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 90
- Sugar: 6
- Sodium: 50
- Fat: 6.5
- Saturated Fat: 4
- Carbohydrates: 7.5
- Fiber: 0.5
- Protein: 1.5
Keywords: white chocolate, raspberry, cheesecake, stuffed strawberries, party treats, easy dessert, quick dessert, creamy dessert