Cheesecake Stuffed Strawberries

These cheesecake stuffed strawberries are a simple, healthier way to satisfy your cheesecake cravings. And all you need are four ingredients!

Forget chocolate-covered strawberries!

These cheesecake-stuffed berries are the perfect summertime dessert! They have the perfect balance of sweet and tangy that you’d expect from cheesecake. Plus, you can make them a few hours ahead of time!

Many cheesecake stuffed strawberry recipes call for slicing off the stems and scooping out the middles. As I hate the idea of scooping out a nutritious strawberry, this recipe uses a different method.

You’ll still remove the stems so that the strawberries can stand upright. You’ll then carve an “X” into the tops, which will go almost all the way down to the bottom of the berry. This will allow you to then pipe the filling into the middle of the berries – no scooping required!

In the recipe, I talk about two ways to fill your strawberries:

1. Using a piping bag. This option will give you better control over how much filling goes into each berry and make it look a little nicer.
2. Using a zip-top bag. If you don’t have a piping bag, you can cut the corner out of a zip-top bag instead. While it’ll be a little more flimsy, it still gets the job done!

As a final tip: for best consistency, keep these strawberries in the fridge until you’re ready to serve them! 

 

Print Recipe

Cheesecake Stuffed Strawberries

 

These cheesecake stuffed strawberries are made with just four ingredients and are a healthier way to satisfy your cheesecake cravings.

 

Prep Time20 minutes mins

 

Course: Dessert

Keyword: Cheesecake Stuffed Strawberries, Healthy Dessert

Servings: 24

Calories: 35kcal

Ingredients

• 24 medium-to-large strawberries
• 8- ounces 1/3 less fat cream cheese softened to room temp
• 1/3 cup powdered sugar
• 1/4 teaspoon vanilla extract

Optional Toppings:

• ½ cup graham cracker crumbs
• 24 blueberries

Instructions

• Rinse the strawberries under running water and pat dry with a paper towel.
• Slice off the green stems of the strawberries so they can sit cut-side down (try not to slice too much off as you don’t want a hole in the bottom).
• Cut an “X” into the top of each strawberry, cutting almost all the way down but being careful not to cut completely through.
• In a mixer, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Using a rubber spatula, transfer the cheesecake filling to a piping bag. You can also make your own piping bag by adding the filling to a zip-top bag. Seal the bag, then make a small cut in one of the corners of the bag.
• Gently open one strawberry and pipe the filling inside. Repeat with remaining strawberries. Option to top strawberries with graham cracker crumbs, blueberries, or both.

Notes

Nutrition

 

Servings 24

 

Topped with blueberries: 35 Calories per Serving 1 g protein; 7 mg cholesterol; 2 g fat; 1 g saturated fat; 4 g carbohydrate; >0.5 g fiber; 3 g sugar

 

Topped with graham cracker crumbs: 42 Calories per Serving 1 g protein; 7 mg cholesterol; 2 g fat; 1 g saturated fat; 5 g carbohydrate; <0.5 g fiber; 3 g sugar