Name: Cheesecake Stuffed Strawberries: Easy & Delicious!
Prep time: 20 min
Total time: 20 min
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

Cheesecake strawberries combine creamy filling with fresh fruit for a simple dessert. This recipe is quick to prepare, offering a satisfying treat.

⏱ Time: 20 min

👥 Servings: 8-10

📊 Level: Easy

🥗 7 ingredients

Cheesecake Stuffed Strawberries: Easy & Delicious!

Cheesecake strawberries: make this refreshing, creamy dessert in just 20 minutes. Perfect for a light and impressive treat.

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Prep Time 20

Total Time 20

Servings: 10

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

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

Method

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.

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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