No-Bake Oreo Cheesecake Stuffed Strawberries
These stuffed strawberries take your dessert game up a notch.
Juicy berries cradle a dreamy, no-bake Oreo cheesecake filling, creating the perfect balance of fruit, cream, and cookie crunch.
Easy to prep and beautiful on the plate, they’re the kind of sweet that disappears fast—and leaves everyone asking for more.
Enter Oreo cheesecake stuffed strawberries—the dessert that looks like it came from a high-end bakery but actually takes less time than scrolling Pinterest for “easy desserts.”
These little gems are creamy, crunchy, fruity, and unapologetically extra.
And yes, people will ask you for the recipe.
Oreo Cheesecake Stuffed Strawberries Recipe
Ingredients
- Fresh strawberries – Big ones work best. Hollowed and ready for glory.
- Cream cheese softened – Full-fat, please. This is dessert, not a personality test.
- Powdered sugar – For sweetness without grit. Smooth vibes only.
- Vanilla extract – Optional but it adds that bakery-style flavor.
- Oreo cookies crushed – Cream and all. Don’t overthink it.
- Extra Oreo crumbs – For topping because we love drama.
Instructions
- Prep the strawberries.
- Wash them gently and pat them completely dry. Slice off the tops and carefully hollow out the centers using a small knife or spoon. Don’t go too deep—we’re stuffing, not destroying.
- Make the cheesecake filling.
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Use a spoon or hand mixer—whatever feels easiest.
- Add the Oreos.
- Fold in the crushed Oreos gently. You want chunks, not Oreo dust. Texture matters here.
- Fill the strawberries.
- Spoon or pipe the cheesecake mixture into each strawberry. Slightly overfill them because… confidence.
- Finish with flair.
- Sprinkle extra Oreo crumbs on top. Chill for 15–30 minutes if you want them firm, or eat immediately if patience isn’t your strength.
- And that’s it. You just made a dessert that looks like it belongs on a fancy dessert table.
Why This Recipe Is Awesome
First of all, it’s no-bake, which automatically makes it elite. No ovens, no timers, no “is it done yet?” panic.
Second, it’s basically cheesecake, Oreos, and strawberries having a very successful group project.
Third, it’s ridiculously easy—idiot-proof easy, and I say that lovingly.
Also, let’s talk visuals. These strawberries scream “I have my life together” even if you absolutely do not.
Perfect for parties, brunches, last-minute guests, or just eating five of them alone in the kitchen. IMO, that’s peak versatility.
Ingredients You’ll Need
Nothing weird. Nothing complicated. Just a short list of deliciousness:
- Fresh strawberries – Big ones work best. Hollowed and ready for glory.
- Cream cheese (softened) – Full-fat, please. This is dessert, not a personality test.
- Powdered sugar – For sweetness without grit. Smooth vibes only.
- Vanilla extract – Optional, but it adds that bakery-style flavor.
- Oreo cookies (crushed) – Cream and all. Don’t overthink it.
- Extra Oreo crumbs – For topping, because we love drama.
Pro tip: Make sure your cream cheese is actually soft. Fighting cold cream cheese is not the vibe today.
Step-by-Step Instructions
- Prep the strawberries.
Wash them gently and pat them completely dry. Slice off the tops and carefully hollow out the centers using a small knife or spoon. Don’t go too deep—we’re stuffing, not destroying. - Make the cheesecake filling.
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Use a spoon or hand mixer—whatever feels easiest. - Add the Oreos.
Fold in the crushed Oreos gently. You want chunks, not Oreo dust. Texture matters here. - Fill the strawberries.
Spoon or pipe the cheesecake mixture into each strawberry. Slightly overfill them because… confidence. - Finish with flair.
Sprinkle extra Oreo crumbs on top. Chill for 15–30 minutes if you want them firm, or eat immediately if patience isn’t your strength.
And that’s it. You just made a dessert that looks like it belongs on a fancy dessert table.
Common Mistakes to Avoid
- Using wet strawberries. Water and cheesecake are not friends. Dry them properly.
- Overfilling like a maniac. Yes, we love confidence, but structural integrity matters.
- Using cold cream cheese. This leads to lumps and sadness. Let it soften.
- Crushing Oreos too finely. If it looks like dirt, you’ve gone too far.
FYI, skipping the chilling step won’t ruin anything—it just makes them a little softer. Not a crime.
Alternatives & Substitutions
Want to mix things up? I respect that.
- Golden Oreos instead of classic? Softer, sweeter, still amazing.
- Chocolate cream cheese? Bold choice. Zero regrets.
- Greek yogurt in place of some cream cheese? Lighter, still creamy.
- Mini chocolate chips mixed in? Do it. No one’s stopping you.
You can also drizzle melted chocolate on top if you’re feeling extra. IMO, it never hurts.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes! Make them up to 24 hours ahead and store them in the fridge. Just cover them well.
Do they get soggy?
Eventually, yes. Strawberries are dramatic. They’re best eaten the same day.
Can I freeze them?
Technically yes, but the texture changes. I wouldn’t recommend it unless desperate.
Can I use low-fat cream cheese?
You can, but full-fat tastes better. Why hurt your soul like that?
Do I need a piping bag?
Nope. A spoon works just fine. Or a zip-top bag with the corner snipped.
How many does this make?
Depends on strawberry size, but usually 15–20. Or fewer if you “sample” aggressively.
Final Thoughts
These Oreo cheesecake stuffed strawberries are proof that you don’t need complicated steps or fancy equipment to make something unforgettable.
They’re creamy, crunchy, fresh, and wildly addictive—all with minimal effort.
Perfect for impressing guests, potlucks, or just treating yourself because… why not?
Now go make these, pretend you worked really hard, and accept the compliments like the dessert genius you are. You’ve earned it
Nutritional Value (Per Serving – approx. 2–3 stuffed strawberries)
- Calories: ~120–140 kcal
- Carbohydrates: ~12–15 g
- Protein: ~2 g
- Fat: ~8 g
- Sugar: ~10 g
Note: Values are approximate and may vary based on portion size and ingredients used.
