Cheesecake Stuffed Strawberries Recipe
Cheesecake Stuffed Strawberries are the perfect last minute dessert recipe for any occasion. Make them with sugar-free cheesecake filling for a healthy, easy treat! #healthydesserts #lowcarbrecipes
Servings 16 servings
Calories 88kcal
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
Toppings
- 3/4 cup fresh blueberries OR
- 1/2 cup mini keto chocolate chips OR
- 6 keto graham crackers crushed
Instructions
- Wash the strawberries but do not remove the hulls. Cut in half through the hulls so a little bit is attached to each side.
- With a sharp knife, cut out the center of each strawberry half to hollow it out a bit.
- In a large bowl, beat the cream cheese until very smooth. Add the sweetener and beat until well combined.
- Beat in the whipping cream, vanilla extract, and lemon zest. If your filling is very thick and stiff, add a little unsweetened almond milk or even water (about 1 to 2 tbsp).
- Fill a piping bag fitted with a star shaped tip. Pipe the filling onto the strawberry halves.
- Top each with two or three blueberries, a few mini chocolate chips, or some graham cracker crumbs. Keep refrigerated until ready to serve.
Notes
Depending on how big your strawberries are, you will get 40 to 48 halves.
Storage Information: Store any leftovers in an airtight container and refrigerate for up to 3 days. Do note that the longer the berries sit, the more water they release.
Nutrition
Serving: 3berry halves (approximately) | Calories: 88kcal | Carbohydrates: 4.7g | Protein: 1.2g | Fat: 6.8g | Fiber: 1.7g