Cheesecake Strawberry Santas Recipe tastes like creamy vanilla cheesecake tucked inside juicy strawberries with a pop of holiday cheer in every bite. This no bake treat suits busy hosts, kid helpers, and last minute party planners, and you can finish a platter in about 20 minutes. I add extra hats for the ones I eat while plating.
Easy Cheesecake Strawberry Santas Recipe
Cheesecake Strawberry Santas Recipe uses simple ingredients and zero baking, so even new cooks can pull it off on a hectic December afternoon. You mix a quick cheesecake filling, slice strawberries, and pipe little hats, which feels more like arts and crafts than kitchen work. Cleanup stays light if you line the counter with parchment and use a zip top bag for piping.
Ingredients You Need
- Large strawberries, firm and ripe, about 1 to 1.25 pounds for 20 to 24 Santas
- Cream cheese, 8 ounces, brick style, room temp for smooth mixing; I like Philadelphia for consistent texture
- Powdered sugar, 1/2 cup, sifted for smoother filling; use powdered monk fruit for a lower sugar version
- Heavy cream, 1/3 cup, cold, to lighten and stabilize the filling; swap with whipped topping if you need a shortcut
- Pure vanilla extract, 1 teaspoon; almond extract also works for a bakery vibe
- Pinch of fine salt to balance sweetness
- Lemon zest, 1/2 teaspoon, optional for brightness
- Mini chocolate chips or melted dark chocolate for eyes; black decorating gel works in a pinch
- Extra powdered sugar for dusting, optional
Equipment
- Hand mixer or stand mixer
- Mixing bowl, chilled if your kitchen runs warm
- Piping bag with small round tip or a zip top bag with a snipped corner
- Small paring knife and paper towels
- Toothpicks for easy eye placement
How to Make Cheesecake Strawberry Santas
- Prep: 20 minutes
- Total: 20 minutes
- Wash and dry the strawberries. Pat them very dry with paper towels so the filling grips and does not slide.
- Trim the green stem ends to create a flat base. Slice a 1/3 inch cap from the tip of each berry to make the Santa hat.
- Beat the cream cheese, powdered sugar, vanilla, salt, and lemon zest in a bowl until smooth and fluffy, 1 to 2 minutes. Stream in the cold heavy cream and beat until the filling holds soft to medium peaks.
- Spoon the filling into a piping bag fitted with a small round tip. Chill the bag for 5 minutes so the mixture firms slightly.
- Pipe a small dot of filling on the platter to anchor each berry base. Set the strawberry base on the dot.
- Pipe a swirl of cheesecake filling on each base to form the face and beard. Keep the swirl slightly taller than the strawberry hat.
- Top each swirl with the strawberry hat. Pipe a tiny dot on the hat tip for a pom pom.
- Add eyes with mini chocolate chips, decorating gel, or a toothpick dipped in melted chocolate. Press gently so the eyes sit flush.
- Dust the platter with powdered sugar if you want a snow effect. Chill 15 minutes to set, then serve.
Tips
- Dry the strawberries completely, or the filling will slide off.
- Keep the filling cool; warm kitchens soften it fast.
- Slice a flat base on each berry so your Santas stand tall, not tipsy.
- Use brick cream cheese, not the tub, for thicker texture.
- Do not overbeat the filling or it may turn loose; stop at soft to medium peaks.
- Skip canned whipped cream inside the berries; it deflates and weeps.
- Wipe your knife between cuts to keep the hats tidy.
- Pack the piping bag only halfway so you maintain control.
- Anchor each Santa with a tiny dot of filling on the platter to prevent skating.
Variations I’ve Tried
- Chocolate cocoa filling: Add 1.5 tablespoons unsweetened cocoa powder and a little extra powdered sugar.
- Lemon cheesecake: Swap vanilla for lemon extract and double the zest.
- Peppermint cheer: Add 1/4 teaspoon peppermint extract and sprinkle crushed candy cane on the hats.
- Mascarpone swap: Use half cream cheese and half mascarpone for a silkier bite.
- Lightened version: Use Neufchatel cream cheese and powdered erythritol, then fold in more berries on the platter.
- Vegan version: Use dairy free cream cheese, coconut cream in place of heavy cream, and gel for eyes.
How to Serve Cheesecake Strawberry Santas
Set the Santas on a chilled white platter so the red berries pop. Add mini mint leaves or rosemary sprigs for a festive touch, and dust a little powdered sugar for faux snow. Pair with hot cocoa, espresso, or champagne for a fun sweet bite at parties. For kids, serve with vanilla milk or apple cider and watch the hats disappear first.
Make-Ahead
Pipe the filling up to 2 days ahead and store it in a sealed piping bag in the fridge. Assemble the Santas up to 6 hours before serving and keep them chilled; the berries stay perky and the filling holds shape. Avoid freezing assembled Santas since strawberries release water after thawing. If the filling firms too much in the fridge, let the platter sit at room temperature for 5 minutes, then serve.
Nutrition Information
Per Santa, about 1 piece: 60 to 70 calories, fat 4 to 5 g, carbs 5 to 7 g, protein 1 g, sodium 30 to 50 mg. Values vary by berry size, toppings, and ingredient brands. I base this estimate on cream cheese, heavy cream, powdered sugar, and one large strawberry per Santa.
Ingredients
Instructions
- Wash and dry the strawberries. Cut off the stems to create a flat base, then slice off the pointed end to make a ‘hat’.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream.
- Transfer the cheesecake filling to a piping bag. Pipe a swirl onto the base of each strawberry to form Santa’s ‘face’ and ‘beard’.
- Place the strawberry ‘hat’ on top of the filling. Add a small dot of filling at the tip for a pom-pom.
- Use mini chocolate chips or melted chocolate to create Santa’s eyes.
- Keep the Santas chilled until ready to serve.