Cheesecake Stuffed Strawberries
Try these easy 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.
Yields 24 strawberries
Ingredients
- 24 large fresh strawberries, 1.5 to 2 lbs of strawberries, depends on how much you fill them
- 8 oz (226 g) block-style cream cheese, room temperature or softened slightly
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (70 g) 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.
Video
Notes
- Filled strawberries are best when made and eaten the same day.
Nutrition
Serving: 1 strawberry | Calories: 21kcal | Carbohydrates: 4g | Cholesterol: 1mg | Sodium: 4mg | Sugar: 4g