CommonGround volunteer Paula Peterson shares a fun recipe perfect for the 4th of July!

Cheesecake Stuffed Strawberries


  • 24 large fresh strawberries
  • 1 8 oz. package of cream cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup fresh blueberries


  • Cut the stems from the strawberries, so the strawberries can sit cut-side down.
  • Cut a deep "X" from the tip down, being careful not to cut all the way through.
  • Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
  • Gently open each strawberry and pipe the filling inside using a pastry bag or a zip lock bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip lock bag and squeeze the cheesecake filling inside the strawberries that way.
  • Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least one hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.


Tried this recipe?Let us know how it was!