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Cheesecake Stuffed Strawberry Santas


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Rate this recipe 4.1/5 (7 Votes)


  • 16 ounce package fresh California strawberries, washed
  • 8 ounces cream cheese, softened at room temperature
  • 4 tablespoons honey, or
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • mini chocolate chips, to decorate


Adapted from


Step 1

1) On a cutting board, slice the stem off the strawberry (try to cut it as "flat" as possible since the Santa-berries will use that as a base).
2) Cut the top third of the strawberry, this will be used as the "hat".
3) In a mixing bowl, beat cream cheese, honey or powdered sugar, and vanilla. Mixture will be thick so it's best that the cream cheese really is at room temperature.
4) Place creamed mixture inside a zip bag (or a piping bag) and snip one corner off. Make this first cut a bit larger since you are filling the "faces" first.
5) Top strawberry base with cream mixture, top with the strawberry hats, and squeeze additional mixture on top of the hat.
6) Next, snip the opposite corner or the bag (or change your piping tip) and make a smaller opening. Use this end to decorate "Santa's" jacket buttons.
7) Use mini chocolate chips or chocolate sprinkles to decorate Santa's eyes. Serve immediately or store in the refrigerator up to 3 days.

Once you create the Strawberry Santa's, they can't be frozen. When frozen strawberries thaw, their texture change.
Can you use whipped cream? Yes, but make sure a) it's very cold when you pipe it onto the strawberry, and b) you make small "hats" otherwise they will sink inside the whipped cream.
Revised: you can also use whipped cream cheese and cheesecake filling (although I haven't tried it but one of my readers has)

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