These quick and easy chocolate-dipped, PB&J-inspired Cheesecake Stuffed Strawberries will be a hit at any party – just don’t forget the sprinkles!
Well, here we are, basking in the final few days of the year. Un-freaking-believable.
How are your New Year’s Eve plans looking? Abe and I usually have a party to go to, but this year half of our friends are either working or out of town.
Being the ambivert old soul that I am, I’m fully OK with cuddling on the couch and watching old movies. Or, even better, playing Mario Kart on the SNES Classic I got Abe for Christmas (aka beating the crap out of him) until I pass out.
Most likely pre-midnight.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
It will actually be refreshing to not have to get all dolled up, take a mid-day nap, and make crazy party snacks. I do love my “me time.”
Although these Peanut Butter Cheesecake Stuffed Strawberries will be happening for dessert. Even if it’s just the two of us. Because they’re sooooo damn good.
Everyone loves a PB&J sandwich, right?
Well, this is that, only without the bread. Hooray for low carb midnight snacks, I guess?
Why you’ll love these peanut butter cheesecake stuffed strawberries!
- A fun twist on a classic treat, inspired by another classic flavor combo
- Flavors that people don’t expect mean they’ll surely be a conversation piece at any get together
- Quick and easy prep you can easily get done in between other tasks
- They’re festive and adorable, period!
Ingredients
These berries are perfect to serve at any event! Holidays, bridal showers and baby showers, brunch, picnics and barbecues – pick a party and customize them for it!
- Fresh strawberries – kind of non negotiable, and no– no other berry will do! Try to find the biggest, reddest berries you can for maximum stuffage!
- Dark chocolate – arguably, you could use white or milk chocolate here instead, if you’d like.
- Peanuts – when they’re finely crushed, they make a great garnish, and also help the berries stand up.
- Cream cheese – lower fat Neufchatel will work, too.
- Creamy peanut butter – preferably grab the no-stir, natural stuff, since it’s less oily.
- Powdered sugar – you don’t need much, since the peanut butter is already so sweet.
- Vanilla extract
- Decorative sprinkles
Flavor variations!
So you’ve made these and you’re looking to change it up? Try a few of these other flavor combos!
- Filling: Stick to the cream cheese & powdered sugar base, but swap the peanut butter for Nutella, cookie butter (Biscoff) or almond butter. You can also try cocoa powder or cooled, melted chocolate. Swap the vanilla extract for almond, orange, lemon, or rum.
- Toppings: Any garnishes work here! Your favorite festive sprinkles, finely chopped nuts, shaved chocolate or mini chocolate chips, toasted coconut flakes, crushed up cookies – the sky is the limit!
How to make cheesecake stuffed strawberries
- Prepare the strawberries. Cut the top (the leafy part!) off of each strawberry. Use a small sharp knife (or a melon baller) to carefully hull the center of the berries.
- Place the crushed peanuts in a small bowl and set aside. Place the chocolate in a separate small microwave-safe bowl and melt at 50% power in the microwave for 30 seconds. Continue melting in 10 second increments as necessary.
- Dip the berries. Slice off a bit of the tip of each strawberry so it can stand up; stand to dry on a paper towel. Dip the bottom of each strawberry into chocolate, then roll in the crushed peanuts. Place on a parchment lined pan and refrigerate while you make the filling.
- Make the filling. Place the cream cheese in a large bowl and beat until smooth, about 2 minutes. Add peanut butter, vanilla, and powdered sugar and beat until combined and smooth, adding more powdered sugar and/or peanut butter to taste.
- Fill ’em up! Spoon the mixture into a piping bag fitted with a 2D Wilton star tip (a zipper bag with a corner cut off will work in a pinch!) Fill each strawberry with the peanut butter cheesecake mixture.
- Sprinkle the berries with festive sprinkles or more crushed peanuts. Place finished strawberries on a serving tray and refrigerate until ready to serve.
FAQ
How far in advance can you make cheesecake stuffed strawberries ?
I recommend making the filling up to 2 days ahead of time, but wait to fill the berries until a few hours before your event, no more than 8 hours. The berries can weep color into the filling if they sit for too long, due to the sugar in the filling breaking them down.
Whether they’re served up with tall glasses of champagne at midnight or with mugs of milk at noon, these cheesecake stuffed strawberries will be right at home at any party or get-together you happen to throw this year – or next!
Have a safe and happy New Year’s Eve, my friends!
More bite-sized appetizers for your next big party!
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Peanut Butter Cheesecake Stuffed Strawberries
Ingredients
- 30 medium to large fresh strawberries washed & dried
- 8 ounces dark chocolate chopped
- peanuts crushed; for garnish
- 1 package 8 oz. cream cheese, softened
- 1 cup peanut butter creamy
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Decorative sprinkles for garnish
Instructions
- Cut the top (leaves) off of each strawberry. Use a small sharp knife (or melon baller) to carefully hull the center of the berries.
- Place the crushed peanuts in a small bowl and set aside. Place the chocolate in a separate small bowl and melt in the microwave for 30 seconds. Continue melting in 10 second increments if necessary.
- Slice off a bit of the tip of each strawberry so it can stand up; stand to dry on a paper towel. Dip the bottom of each strawberry into chocolate, then roll in the crushed peanuts. Place on a parchment lined pan and refrigerate while you make the filling.
- Place the cream cheese in a large bowl and beat until smooth, about 2 minutes. Add peanut butter, vanilla, and powdered sugar and beat until combined and smooth, adding more powdered sugar and/or peanut butter to taste.
- Spoon the mixture into a piping bag fitted with a 2D Wilton star tip (a zipper bag with a corner cut off will work in a pinch!) Fill each strawberry with the peanut butter cheesecake mixture, then sprinkle with festive sprinkles or more crushed peanuts. Place finished strawberries on a serving tray and refrigerate until ready to serve.
Jenni LeBaron says
These are so pretty and impressive. They sound like they’d be super tasty – I’d probably hover over the plate all night!