Cheesecake Stuffed Strawberries

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 minutes

Chill time 2 hours

Total Time 20 minutes

Servings Strawberries

Calories 30kcal

Author Taylor

Ingredients

1/4 Cup Cream cheese, softened to room temperature (dairy free works too!)
6 tsp Powdered erythritol (or powdered sugar but will change nutrition)
2 Tbsp 2% Greek yogurt (or dairy free yogurt)
1/4 tsp Vanilla extract
10 Large strawberries *
10 Blueberries*

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)

Nutrition