Strawberries with Cream Cheese Filling
Strawberries with cream cheese filling is an easy low carb no bake dessert with creamy lemon cheesecake stuffed in juicy sweet strawberries.
Servings: 12 Strawberries
- 12 large strawberries
- 9 ounces cream cheese
- 1 tablespoon yogurt Greek or low fat - optional but gives the dessert a little extra tang.
- 2 tablespoons Truvia (total of 2 tablespoons + 2 Teaspoons) or sugar alternative of choice or ⅓ cup powdered sugar.
- 2 teaspoons Truvia
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- 12 blueberries
Wash and dry strawberries and cut off the stem. Scoop out the middle of the strawberry with a corer or paring knife so you can put in the filling. Set aside.
In a food processor or high powered blender, mix the cream cheese, yogurt, sweetener of choice (we used Truvia - sugar alternative to keep it low carb but you can also use ⅓ cup powdered sugar), lemon zest and vanilla until process for about 1-2 minutes or until until creamy and fluffy. To make sure there are no lumps, please scape down the sides with a spoon or spatula and blend again for 1 minute until smooth.
Place the cream cheese mixture into a bag and pipe cream cheese filling into strawberries (We just spooned the cream cheese mixture in a sealable gallon baggie and cut off end to make a make shift pastry bag). No special equipment is needed.
Place one blueberry on the top of each strawberry and plate up your creation.
You can eat these delicious patriotic strawberries with cream cheese filling straight away.
However, it is even better to make them in advance. We like to refrigerate for 2- 4 hours before serving so that the filling has a chance to set. If you are hosting a gathering, you can prep your strawberries, make the filling and then 2 hours before your event stuff the strawberries and chill for 2 hours. Enjoy with your guests.
Can you freeze stuffed strawberries?
Yes, you certainly can. You can freeze your strawberries with cream cheese filling COVERED for up to 2 hours. Any longer than this and they might get mushy.
When the weather is hot and muggy, this is the preferred method, especially if serving at a picnic outdoors. After you stuff your strawberries, place them on a lined baking sheet in the freezer. From 30 minutes to 2 hours in the freezer gives your strawberries and the filling a chance to firm up Just allow your cheesecake stuffed strawberries to come to temperature for about 20 minutes for a delicious frosty treat.
Stuffed strawberries can be stored in the refrigerator for up to 3 days in a sealed container, depending on how fresh your strawberries are.
(If you have a dairy sensitivity, make a batch of our Homemade Coconut Whipped Cream. Exchange the coconut whipped topping for the cream cheese and the Greek yogurt in this recipe.)
Serving: 1g | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg