Pastel Mini Cheesecake Stuffed Strawberries : No-Bake Elegant Dessert
These Pastel Mini Cheesecake Stuffed Strawberries are the ultimate no-bake showstopper. Fresh strawberries are hollowed and filled with silky cheesecake cream, then tinted in soft pastel shades for a beautiful spring-ready finish. They’re elegant, bite-sized, and require zero oven time. Perfect for baby showers, Easter tables, brunch spreads, or any event where you want something fresh, light, and visually stunning.
- Prep Time: 20 minutes
- chill time: 45 minutes
- Total Time: bout 1 hour 5 minutes
- Yield: 18–24 stuffed strawberries 1x
Ingredients
18–24 large fresh strawberries
8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon heavy cream (if needed for piping consistency)
Gel food coloring (pastel shades, optional)
Optional garnish: crushed graham crackers, white chocolate drizzle, or sprinkles
Instructions
Prep the Strawberries: Wash and dry strawberries thoroughly. Slice off the tops and carefully hollow out the centers using a small knife or melon baller. Pat insides dry.
Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Add heavy cream if needed to loosen for piping.
Color (Optional): Divide filling into small bowls and tint with gel food coloring for pastel shades.
Pipe: Transfer filling into piping bags and pipe into each hollowed strawberry, slightly overfilling for a decorative swirl.
Chill: Refrigerate for at least 30–60 minutes to firm up before serving.
Garnish: Sprinkle with crushed graham crackers or drizzle with white chocolate if desired.
Nutrition
- Calories: 45 kcal
- Carbohydrates: 4g