Sweet & savory country cooking from my table to yours!


Cheesecake Strawberry Bites

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Hey guys, do you know what color the seeds on the outside of a strawberry are?  Do you know how many seeds on average are on a strawberry?  Are these seeds really seeds?  Give up?  Okay I’ll tell ya…the seeds are yellow, and there’s an average of 200 seeds on the outside of one strawberry, but guess what?  These little yellow seeds are really the ovaries of the strawberries.  Yep, each time you eat one of these juicy little berries, you’re eating its ovaries too.  Oh my!  Okay, I’ll move on…

I came up with this recipe when I was planning the menu for my daughter Christin’s baby shower.  I used a basic cheesecake filling that I sometimes use between cake layers and the cheesecake and strawberries are the perfect match.  These are excellent little bite size desserts to serve at gatherings and they’re easy to make.

Here’s how I made ’em…

First I baked the cheesecake layer…

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I started by buttering the insides and bottom of a 9″ round cake pan…

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stuffedstrawberries - 3Then I placed some cream cheese in the bowl of a stand mixer and mixed it on medium speed with the paddle attachment until the cream cheese was really smooth and there were no lumps remaining…

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Next I added some sour cream, eggs, sugar and vanilla…

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I mixed it on medium speed until all of the ingredients were well combined…

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Then I poured the mixture into the buttered cake pan….

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I baked it in a preheated oven for 30 minutes until it was set and not wiggly in the middle….then, I removed it from the oven and let it cool completely while I prepared the strawberries…

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Next I rinsed some strawberries and patted them dry with a paper towel…then I cut the stems off of the strawberries…

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Then do you see the very middle where it’s hollow surrounded by the white color? 

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Well I cut that part out with my knife to make room for a base for the wonderful cheesecake filling…

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Then I placed the strawberries in deviled egg trays….maybe I should’ve named this recipe, deviled strawberries..hmm

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Next I spooned the yummy cheesecake filling into the strawberries and placed them back in the egg trays…

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Then I crushed up a couple of graham crackers with my rolling-pin…

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And sprinkled the crumbs over the cheesecake filled strawberries….Ta Da!!!

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Then I wanted to eat all of them but I had to take them to a baby shower…

Make these and ENJOY!

Your foodie friend,





Cheesecake Strawberry Bites

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


Sweet fresh strawberries filled with a creamy homemade cheesecake filling.



  • 2 packages cream cheese, 8 ounce, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla
  • 2 quarts fresh strawberries
  • 2 graham crackers


  1. Preheat oven to 325 degrees.
  2. Place a 1″ deep cookie sheet on the lowest oven rack and fill the cookie sheet half full of water. The upper oven rack should be in the middle position.
  3. Butter the insides and bottom of a 9″ round cake pan and set aside.
  4. In the bowl of a stand mixer, using the paddle attachment, mix the cream cheese on medium speed, until it is very smooth and free of all lumps.
  5. Add the sour cream, eggs, sugar and vanilla. Mix on medium speed for about 30 seconds until all ingredients are well combined.
  6. Pour the cheesecake mixture into the buttered cake pan. Place the pan in the preheated oven and bake for approximately 30 minutes or until cheesecake is set in the middle and doesn’t wiggle when you shake the pan. Do not over bake.
  7. Remove cheesecake from oven and let it completely cool while preparing strawberries.
  8. Rinse the strawberries and pat dry with a paper towel. Cut the stems off and cut strawberries in half. Using the tip of a knife, cut out the small center part of each strawberry halve.
  9. Spoon the cream cheese mixture into the strawberries.
  10. Crush two whole graham crackers into fine crumbs with a rolling pin. Sprinkle the crumbs over the strawberries.
  11. Refrigerate until ready to serve.


  • Serving Size: 30


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