These Cheesecake Stuffed Strawberries look fancy, but they’re a breeze to make! Perfect for picnics and potlucks!
Everyone needs a handful of recipes that make you seem a bit fancier than you are. This is one of them.
I was lucky enough to join a group of sweet girls at a lovely vineyard last weekend. I knew I was going to take a snack, but I didn’t know what. I did some googling and some pinteresting but nothing really caught my eye. And then I remembered this little restaurant that served coffee with two of these little cheesecake stuffed strawberries. I had strawberries and I had cream cheese so I ran with it.
These cream cheese stuffed strawberries were so easy and made a beautiful presentation. And they were very quick! I did two pounds of strawberries in under 30 minutes. They aren’t overly sweet, while still indulgent. Basically, the perfect simple, yet elegant snack food.
Ingredients for Cheesecake Stuffed Strawberries
To make the simple stuffed strawberries, all you’ll need is:
- Fresh strawberries
- Cream cheese: full fat as well as reduced fat cream cheese work in this recipe.
- Confectioners sweetener: Confectioners Monkfruit sweetener if keto, regular confectioners sugar if not low carb
- Vanilla extract
Can I Use Low-Fat Cream Cheese?
Yes! Low-fat or lite cream cheese will work so long as it’s the kind that comes in a brick (not in a tub).
How to Make Cheesecake Stuffed Strawberries
Like I said, these cream cheese stuffed strawberries require a little elbow grease but they’re actually so easy to make!
- First, you start by prepping your berries. I opted to slice off a teeny tiny portion of the bottom of the berry so they would sit flat, then lopped off the top of the strawberry.
- Then, you need to hollow it out.
- Next, I threw an 8-ounce block of cream cheese in my stand mixer with some powdered sugar and vanilla extract and let it do its thing. Yep, just four simple ingredients in these little beauties!
- Then I just scraped all of the filling into a piping bag and filled the strawberries as full as I could! If you don’t have or don’t want to pipe the filling in, no worries just spoon it, shove it, and throw it in there. It will all taste the same.
And there you have it, my favorite fancy girl appetizer that isn’t really fancy at all!
Can I Prep These in Advance?
Absolutely! If you plan on taking these somewhere, I recommend setting them in the freezer for 15-20 minutes before you go. It isn’t long enough to actually freeze them but it helps the cheesecake filling set so if they get knocked around while you are transporting them it doesn’t totally ruin them.
Tips for Making Stuffed Strawberries
- To hollow out the berries, I tried doing it with a knife but found it was much easier, prettier, and faster to use a small measuring spoon.
- I do think you have to be a little careful when preparing the berries because if you get carried away you will have no strawberry left. So, whittle them away with caution.
- I found the best method is to prep all your berries, set them aside, make your filling, then fill. So basically assembly line style. This would go even faster if you had someone else helping you.
More No-Bake Dessert Recipes:
- Fresh Strawberry and Vanilla Pudding Pops
- Key Lime Pie Stuffed Strawberries
- Keto No-Bake Peanut Butter Cookies
- No-Bake Strawberry Cheesecake Lush
- Keto Almond Butter Cups
- 2 pounds fresh strawberries
- 8 ounces cream cheese (I used reduced fat)
- 3/4 cup powdered sweetener (confectioners Monkfruit if keto)
- 1 1/2 teaspoon vanilla extract
- Wash strawberries and cut off the tip so they will sit on their own.
- Remove the top of the berry and scoop out a bit of the inside. I used a small measuring spoon.
- Using a stand mixer or a mixing bowl and spatula, combine the cream cheese, sweetener, and vanilla until completely incorporated and it's the consistency of frosting.
- Pipe or spoon the cream cheese filling into the strawberries.
For another flavor try my Key Lime Pie Stuffed Strawberries.
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Nutrition Information:Yield: 10 Serving Size: About 4 Strawberries (calculated with Monkfruit)
Amount Per Serving: Calories: 112Total Fat: 8.4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 24.3mgSodium: 91mgCarbohydrates: 7gNet Carbohydrates: 5.2gFiber: 1.8gSugar: 4.5gProtein: 2.2g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.