Strawberries Cheesecake recipe is fresh strawberries stuffed with a cream cheese filling and sprinkled with graham crackers. A super easy-to-make, no-bake dessert that is light, fruity, and delicious. Low carb and keto-friendly.
Cheesecake Stuffed Strawberries Recipe by Maeballs
Everyone needs a handful of recipes that make you seem a bit fancier than you are. This is one of them.
We are lucky enough to join a group of sweet girls at a lovely vineyard last weekend. We knew we were going to take a snack, but we didn’t know what. We did some googling and some pinteresting but nothing really caught my eye. And then we remembered this little restaurant that served coffee with two of these little cheesecake stuffed strawberries. We had strawberries and we had cream cheese so we ran with it.
These cream cheese stuffed strawberries were so easy and made a beautiful presentation. And they were very quick! We 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 simply 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
As we 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. We 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, we 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 we just scraped all of the filling into a piping bag and filled the strawberries as full as we 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 We Prep These in Advance?
Absolutely! If you plan on taking these somewhere, we 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, We tried doing it with a knife but found it was much easier, prettier, and faster to use a small measuring spoon.
- We 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.
- We 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.
- 2 pounds fresh strawberries
- 8 ounces cream cheese (I used reduced fat)
- ¾ cup powdered sweetener (confectioners Monkfruit if keto)
- 1½ 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.