Cheesecake Stuffed Strawberries & Chocolate Filled Raspberries


  • 1 lb large strawberries
  • 8 oz. cream cheese, softened (can use 1/3 less fat)
  • 3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
  • 1 tsp vanilla extract
  • Graham cracker crumbs
  • 2 containers raspberries
  • White or chocolate chips (or yogurt chips)
  • Splash of lemon juice


  • Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
  • In a mixing bowl, beat cream cheese, powdered sugar, and vanilla and splash of lemon juice, until creamy.
  • Add cream cheese mix to a piping bag or sandwich bag,¬†with the corner snipped off.
  • Fill strawberries with cheesecake mixture.
  • Once strawberries are filled, dip the top in graham cracker crumbs.
  • Wash raspberries.
  • Push chips into raspberries.
  • If not serving immediately, refrigerate until serving.


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