Cheesecake Stuffed Strawberries
Try these red, white, and blue Cheesecake Stuffed Strawberries for a healthier patriotic dessert! A super easy to make, no-bake dessert that is light, fruity and delicious. Low carb and keto friendly.
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Cheesecake Stuffed Strawberries
Try these easy red, white, and blue Cheesecake Stuffed Strawberries for a healthier patriotic dessert! Â A super easy to make, no-bake dessert that is light, fruity and delicious.
Ingredients
Scale
- 24 large fresh strawberries (1.5 to 2 lbs of strawberries, depends on how much you fill them)
- 8 oz block-style cream cheese (room temperature or softened slightly)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
Instructions
- Cut the stems from the strawberries, so the strawberries can sit cut-side down.
- Cut a deep "X" from the tip down, being careful not to cut all the way through.
- Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
- Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
- Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator for up to 3 days depending on how firm/soft the strawberries are.
