Try these easy red, white, and blue Cheesecake Stuffed Strawberries for a healthier patriotic dessert! A super-easy, no-bake treat that’s light, fruity and delicious. Low carb and keto friendly.
I’ll be taking most of June off to spend time with my new baby boy, who should arrive any day now. While I’m away, some wonderful food blogger friends will be sharing recipes here, but I wanted to post one more patriotic idea before I step back. It’s never too early to plan festive food for the 4th of July!
These cheesecake-stuffed strawberries are perfectly simple. Many recipes call for hollowing strawberries by cutting off the top and bottom, but that wastes fruit and adds work. Instead, keep things quick and minimal—no unnecessary waste.
To prepare each berry, trim the stem so the end is flat, cut a deep “X” into the tip without cutting through the berry, then gently open the slits and pipe in the filling. The strawberry naturally opens as you fill it, so there’s no need to scoop out fruit.
For a patriotic finish, top each filled strawberry with a fresh blueberry to create a red, white, and blue bite. These are a lighter alternative for holiday desserts and tend to disappear fast at gatherings.
The combination of naturally sweet strawberries and a cool, creamy, lightly sweetened cheesecake filling is irresistible. One is rarely enough—plan on at least two or three per person.
These can be prepped ahead if your strawberries are firm. They held up well in the refrigerator for a couple of days without leaking or softening the filling too much. Store finished berries in an airtight container and chill until serving.
Be sure to try these Chocolate Cheesecake Stuffed Strawberries too!
Cheesecake Stuffed Strawberries
Ingredients
- 24 large fresh strawberries (1.5 to 2 lbs, depending on how much you fill them)
- 8 oz block-style cream cheese, room temperature
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (70 g)
Equipment
- Cutting board
- Pastry bag or zip-top bag
- Star piping tip (optional)
- Hand mixer
Instructions
- Trim the stems so the strawberries sit flat.
- Cut a deep “X” into the tip of each strawberry, being careful not to cut all the way through.
- Beat the cream cheese, powdered sugar, and vanilla until light and fluffy.
- Gently open each strawberry and pipe the filling inside using a pastry bag or a zip-top bag with the corner snipped. If you don’t have a piping tip, use a plain zip-top bag with the corner cut off.
- Top each filled strawberry with a blueberry. Chill at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 3 days depending on how firm the strawberries are.
Notes
- Filled strawberries are best when made and eaten the same day.
Nutrition
Calories: 21 kcal |
Carbohydrates: 4 g |
Cholesterol: 1 mg |
Sodium: 4 mg |
Sugar: 4 g
Disclaimer: Nutritional values are estimates.
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