These easy Cheesecake Stuffed Strawberries are a gluten free, low carb and sugar free dessert that are SO easy to make! Great for summer parties!
Course Desset
Cuisine American
Prep Time 20 minutesminutes
Chill time 2 hourshours
Total Time 20 minutesminutes
Servings 10Strawberries
Calories 30kcal
Author FoodFaithFitness
Ingredients
1/4CupCream cheese,softened to room temperature (dairy free works too!)
6tspPowdered erythritol(or powdered sugar but will change nutrition)
2Tbsp2% Greek yogurt(or dairy free yogurt)
1/4tspVanilla extract
10Large strawberries *
10Blueberries*
Instructions
Using an electric hand mixer, beat the cream cheese and sweetener in a medium bowl. Add in the Greek yogurt and vanilla and beat again until combined, stopping the scrape the sides as necessary.
Remove the leaves off each strawberry and use a small paring knife to cut a hole in the top. Then, scrape out the insides with a melon baller.
Fill a parchment paper bag (or a ziploc bag with the tip cut off) with the cheesecake and pipe into each strawberry. Top each with a blueberry.
Cover and refrigerate for 2 hours. **
DEVOUR!
Notes
*Depending on the size of your berries you may only get 10 or you may get more and then will need more or less blueberries.**These do get watery if left in the fridge overnight so I do recommend making them the day you plan to serve them (you can prep the strawberries the night before to make it super fast)