Cheesecake strawberries combine creamy filling with fresh fruit for a simple dessert. This recipe is quick to prepare, offering a satisfying treat.
Cheesecake Stuffed Strawberries: Easy & Delicious!
Cheesecake strawberries: make this refreshing, creamy dessert in just 20 minutes. Perfect for a light and impressive treat.
Ingredients
- 1 lb fresh strawberries (larger ones work best)
- 8 ounces cream cheese (softened)
- 1/3 cup Swerve Confectioners (or other powdered sweetener)
- 1/4 cup heavy whipping cream (room temperature)
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 3/4 cup fresh blueberries
Instructions
- Wash the strawberries thoroughly, but do not remove the hulls. Cut each strawberry in half through the hulls, ensuring a small portion remains attached to each side.
- Using a sharp knife, carefully cut out the center of each strawberry half to create a hollow space for the filling.
- In a large bowl, beat the softened cream cheese until it is very smooth and free of lumps. Add the powdered sweetener and continue to beat until well combined and creamy.
- Gradually beat in the room temperature whipping cream, vanilla extract, and lemon zest. If the filling appears too thick or stiff, add 1 to 2 tablespoons of unsweetened almond milk or water until it reaches a pipeable consistency.
- Transfer the prepared cheesecake filling into a piping bag fitted with a star-shaped tip. Pipe the filling neatly onto each hollowed strawberry half.
- Garnish each stuffed strawberry with two or three fresh blueberries, a sprinkle of mini chocolate chips, or a dusting of graham cracker crumbs. Refrigerate until ready to serve to maintain freshness and firmness.
Notes
– For the smoothest cream cheese filling, ensure your cream cheese is at room temperature before beating. This prevents lumps and ensures a silky texture.
– When hollowing out the strawberries, a small melon baller or a sharp paring knife works best. Be careful not to cut through the bottom.
– To achieve perfect piping, use a sturdy piping bag with a star tip for a beautiful presentation. If you don’t have one, a Ziploc bag with a corner snipped off will work in a pinch.
– Store leftover cheesecake stuffed strawberries in an airtight container in the refrigerator for up to 2 days. The strawberries can get a bit soft after that. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– When hollowing out the strawberries, a small melon baller or a sharp paring knife works best. Be careful not to cut through the bottom.
– To achieve perfect piping, use a sturdy piping bag with a star tip for a beautiful presentation. If you don’t have one, a Ziploc bag with a corner snipped off will work in a pinch.
– Store leftover cheesecake stuffed strawberries in an airtight container in the refrigerator for up to 2 days. The strawberries can get a bit soft after that. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For the smoothest cream cheese filling, ensure your cream cheese is at room temperature before beating. This prevents lumps and ensures a silky texture.
- When hollowing out the strawberries, a small melon baller or a sharp paring knife works best. Be careful not to cut through the bottom.
- To achieve perfect piping, use a sturdy piping bag with a star tip for a beautiful presentation. If you don’t have one, a Ziploc bag with a corner snipped off will work in a pinch.
- Store leftover cheesecake stuffed strawberries in an airtight container in the refrigerator for up to 2 days. The strawberries can get a bit soft after that.
These cheesecake stuffed strawberries are a delightful and easy-to-make dessert that’s sure to become a favorite. Experiment with different toppings like toasted nuts or a drizzle of sugar-free chocolate sauce. Enjoy this perfect combination of fresh fruit and creamy cheesecake!
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