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Red, White and Blue Cheesecake-Stuffed Strawberries

Red, White and Blue Cheesecake-Stuffed Strawberries Related:   dairy, desserts & sweets, gluten-free, July 4th, kid-friendly, North America, snacks, vegetarian

Prep time: 15 minutes + 1 hour chilling

Cook time: 60-90 seconds

Yield: 10-15 strawberries

With strawberries and white chocolate you’re already two-thirds of the way to a patriotic dessert. Sanding sugar adds the blue touch to round out this fun and tasty contribution to a July 4th picnic or barbecue.


  • 1 pound fresh strawberries
  • 1 cup white chocolate chips
  • ¼ cup blue sanding sugar
  • 8 ounces low-fat cream cheese, softened
  • ½ cup confectioner’s sugar
  • 1 teaspoon vanilla extract


  • Cut the stem top off of your strawberries. Using a strawberry huller or knife and spoon, scoop out the core of your strawberries.
  • In a small bowl, melt the white chocolate chips in the microwave, heating on high for 1 minute to 90 seconds. Dip strawberries two-thirds into the melted white chocolate, then dip just the bottom third (the tip) into blue sanding sugar. Lay on a baking sheet lined with wax paper to cool and harden.
  • While the strawberries harden, beat cream cheese, sugar and vanilla together in a medium-sized bowl. Pour the mixture into a piping bag or a resealable plastic bag with the corner snipped off.
  • Once the strawberries are fully cooled, pipe your cheesecake mixture into the hulled-out berry, filling to the top. Refrigerate at least 1 hour before serving.

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