Cheesecake and strawberries make the perfect pair. The tanginess of the cream cheese combines perfectly with the natural sweetness of the strawberries.
So with today being the first day of strawberry season in Indiana and with it being National Pick A Strawberry Day, I thought cheesecake-stuffed strawberries would be the perfect treat to showcase.
Cheesecake-stuffed strawberries are an extremely simple, no-bake dessert that looks very fancy. They’re the perfect little treat for graduation parties and summer cookouts.
And while I was thinking about cheesecake I thought, ”Well, Oreo cheesecake is better than regular cheesecake!” So I decided to add crushed Oreos to the mix and make Oreo cheesecake-stuffed strawberries!
A lot of people cut off the tops of the strawberries and then scoop out the inside of the strawberries, but I discovered that it was easier to turn the strawberries upside down, cut the pointy side crosswise and then pipe the filling in the center. And this way, you don’t waste any part of the strawberry!
Oreo Cheesecake-Stuffed Strawberries
- About 2 pounds strawberries (about 24 strawberries)
- 18 regular Oreo cookies (this is 1/2 of a 14.3 ounce package)
- 1 (8 ounce) package Challenge cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Cut the stems off the top of the strawberries, so the strawberries sit wide-side down.
- Cut a deep cross starting at the tip of the strawberry down, being very careful not to cut all of the way through. Set strawberries aside.
- Crush the Oreo cookies with a food processor.
- Mix the crushed cookies with the cream cheese and powdered sugar and vanilla until it’s completely combined.
- Gently open up each strawberry and pipe the cheesecake mixture into each strawberry using a pastry bag (or Ziploc bag) with a star piping tip.
- Top with a mini Oreo, if desired.
- Store chilled in an airtight container for up to three days.