Cheesecake stuffed shortcake strawberries are made with fresh strawberries that get stuffed with a no bake cheesecake, then dipped in melted white chocolate and strawberry crunch topping!

Looking for more fun strawberry desserts? Be sure to check out my Deviled Strawberries, S’mores Strawberries, and Oreo Truffle Stuffed Strawberries too!

Why you’ll love this recipe:

You just can’t go wrong with this stuffed strawberry recipe. It only makes sense because they’re made up of all the delicious things – cheesecake, Oreos, and white chocolate! The creamy cheesecake centers pair perfectly with the fresh, juicy strawberries for a decadent treat everyone will love!

Why make traditional chocolate covered strawberries when you could have these strawberry crunch strawberries instead?! They’re perfect for dinner parties, BBQs, holidays, and everything in-between! Even better, they look fancy without a whole lot of effort!

Ingredients you’ll need:

Strawberries
Cream cheese- softened
Powdered sugar
Heavy whipping cream
Vanilla extract
Golden Oreos
Strawberry Jell-O mix
Butter-melted
White chocolate chips
Vegetable oil

No bake cheesecake stuffed shortcake strawberries elevate traditional chocolate covered strawberries by using melted white chocolate and homemade strawberry crunch! They’re juicy, tangy, and sweet all at the same time. This easy and quick no bake dessert is unbelievably delicious, impossible to resist, and so easy to make!

The strawberry shortcake coating is made by combining three simple ingredients! Crushed golden Oreo cookies, strawberry Jell-O mix, and melted butter. This strawberry crunch recipe tastes like an elevated version of the strawberry shortcake ice cream bars you used to get off the ice cream truck. Pure nostalgia!

How to make the best cheesecake stuffed strawberries:

Wash and dry your strawberries, then scoop a hole into one side of each strawberry using a melon baller. Take a paper towel and gently pat the inside of the berries as dry as possible.
In a medium mixing bowl, combine softened cream cheese, powdered sugar, heavy whipping cream, and vanilla extract, then mix until smooth and creamy.
Transfer the filling into a piping bag or Ziploc bag, cut off one end, and fill the hole of each strawberry. Place them on a baking sheet lined with parchment paper or a silicone baking mat as you go.
Add golden Oreos into the bowl of your food processor, then pulse to form fine crumbs. Transfer the Oreo crumbs into a mixing bowl, then stir in the strawberry Jell-O mix and melted butter.
In a microwave safe bowl, combine white chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring in-between, until melted and smooth.
Dip each cheesecake filled strawberry into the melted white chocolate, then roll directly into the bowl of strawberry crunch topping.
Return to your prepared baking sheet, and transfer to the fridge to set the chocolate coating before enjoying!

If you love strawberry cheesecake and strawberry shortcake, you’ve come to the right place! These cheesecake stuffed shortcake strawberries feature a sweet juicy strawberry filled with a no bake cheesecake mixture, then coated in just the right amount of white chocolate and strawberry crunch topping.

I used to love those creamy, crunchy strawberry crunch ice-cream bars growing up and these strawberry crunch strawberries are the next best thing. They’re a fun twist on a classic treat, and dare I say taste even better with the natural sweetness of the berries!

My top tips:

MELON BALLER: You can use a melon baller or a paring knife to create a hole in the side of each strawberry. I prefer using a melon baller because it prevents me from puncturing the other side of the strawberry.
DRY STRAWBERRIES: It’s very important that you dry the inside of each strawberry with a paper towel. You don’t want any excess juice in the strawberries because it will make the whole thing soggy.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your filling will be super smooth rather than lumpy.
PIPING BAG: Transferring the cheesecake filling into a piping bag helps control how much filling you’re piping into to the strawberries and in turn, keeps them nice and neat. You can also use a Ziploc bag here!
FOOD PROCESSOR: No food processor? No problem! Using a food processor ensures evenly crushed Oreo crumbs, but if you don’t have one, you can put the cookies in a large resealable bag and crush with a rolling pin, mallet, or something similar. Just be sure that there aren’t any large chunks of cookies left when you’re done.
MELTING: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time. The vegetable oil thins out the chocolate and makes it much easier to dip the strawberries!
EXCESS CHOCOLATE: After you dip each strawberry in chocolate, run the bottom of the strawberry against the bowl to remove the excess chocolate. You’ll want to scrape all the excess chocolate off the bottom so that it won’t create a pool or “foot” at the bottom of your berries.
CHILLING: You’ll want to transfer these stuffed strawberries to the fridge for 15 minutes to set the chocolate. These are best enjoyed directly from the fridge, so if I were you, I would just refrigerate until serving.
STORING: This is one of those recipes that is best enjoyed day of so that the strawberries don’t become too soft or soggy. I do not recommend storing these for more than 1 day in the fridge.

I love to use these strawberry crunchies to sprinkle over ice cream stir into yogurt, so make a bunch and store it for other uses long after the strawberry crunch strawberries are all gone! Simply transfer to an airtight container and keep in the fridge for 1 week or freeze for up to 3 months.

Looking for more no bake desserts? Try these out!

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