Cheesecake Stuffed Strawberries (low carb + keto)

These Cheesecake Stuffed Strawberries look fancy, but they’re a breeze to make! Perfect for picnics, potlucks, brunches, and more! 

 

This easy strawberry recipe is packed full of a creamy, sweet cheesecake filling you will love! It’s a great no-bake dessert to bring to any cookout, brunch, or party in the spring or summer. They are great for Valentine’s Day dessert, Mother’s Day treats, Easter brunch, July 4th barbeques, and so many more occasions!

Want a citrusy twist? Try this key lime stuffed version!

Why you will love this recipe:

• They are gorgeous! This recipe looks fantastic on a dessert table or in a gift box. They make the perfect addition to baby shower, bridal shower, or brunch spreads. We brought these to a vineyard gathering with the girls, and they were stunning!
• It is diet- and allergen-friendly! These are already naturally gluten-free, nut-free, and egg-free. You can make them dairy-free by using your favorite dairy-free cream cheese. It’s even perfect for those on low-carb or keto diets as alternative sweeteners work wonderfully!
• You can whip it up quickly and easily! There is no cooking necessary for this recipe, so you only need about 20 minutes of prep time. You can make these ahead of time for a simple treat that transports easily.

Ingredients for Cheesecake Stuffed Strawberries 

Here is an overview of what you will need. Scroll to the printable recipe card for exact measurements.

• Fresh strawberries – You do need to stick to fresh here, not frozen. You could also use raspberries instead, though you will need more as they are smaller and cannot fit as much of the cream cheese mixture.
• Cream cheese – Full fat or reduced fat cream cheese work in this recipe. Make sure to use the brick-style, not the type that comes in a tub as they won’t set as well. Allow it to soften to room temperature so it is easier to mix.
• Confectioners sweetener – You can use regular powdered/confectioners’ sugar if you like, or Confectioners Monkfruit sweetener is great if you are on a low-carb or keto diet.
• Vanilla extract – This gives the creamy cheesecake filling a wonderful vanilla flavor.

Get the Recipe: Cheesecake Stuffed Strawberries (low carb + keto)

Prep: 20 minutes mins

Total: 20 minutes mins

Yield: 10

Author: Annie Holmes

These Cheesecake Stuffed Strawberries look fancy, but they're a breeze to make! Perfect for picnics and potlucks! 

4.67 from 6 ratings

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Ingredients

 

1x2x3x

• ▢ 2 pounds fresh strawberries
• ▢ 8 ounces cream cheese, I used reduced fat
• ▢ 3/4 cup powdered sweetener, confectioners Monkfruit if keto
• ▢ 1 1/2 teaspoon vanilla extract

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Equipment

• ▢
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)

Instructions

 

• Wash strawberries and cut off the tip so they will sit on their own.
• Remove the top of the berry and scoop out a bit of the inside. I used a small measuring spoon.
• Using a stand mixer or a mixing bowl and spatula, combine the cream cheese, sweetener, and vanilla until completely incorporated and it’s the consistency of frosting.
• Pipe or spoon the cream cheese filling into the strawberries.

Notes

For another flavor try my Key Lime Pie Stuffed Strawberries.

 

Net carbs are 5.2 g per serving

Serving: 4 Strawberries (calculated with Monkfruit), Calories: 112kcal, Carbohydrates: 7g, Protein: 2.2g, Fat: 8.4g, Cholesterol: 24.3mg, Sodium: 91mg, Fiber: 1.8g, Sugar: 4.5g

Did you make this recipe?Please leave a star rating and review below!

How to Make Cheesecake Stuffed Strawberries 

This easy dessert is so simple! You will need a melon baller or small paring knife and a mixer. I used a piping bag to get the filling nice and pretty, but feel free to use a spoon or ziplock bag if you like.

1. First, you start by prepping your berries. I opted to slice off a teeny tiny portion of the bottom of the berry so they would sit flat, then lopped off the top of the strawberry. Next, you need to hollow it out – You can scoop with a melon baller or use a small knife to carve out the inside.
2. Next, I threw an 8-ounce block of cream cheese in my stand mixer with some powdered sugar and vanilla extract and let it do its thing. Yep, just four simple ingredients in these little beauties!
3. Then I just scraped all of the filling into a piping bag and filled the strawberries as full as I could! If you don’t have or don’t want to pipe the filling in, no worries just spoon it, shove it, and throw it in there. It will all taste the same.

And there you have it, my favorite fancy girl appetizer that isn’t really fancy at all!

Can I Prep These in Advance? 

Absolutely! If you plan on taking these somewhere, I recommend setting them in the freezer for 15-20 minutes before you go. It isn’t long enough to actually freeze them but it helps the cheesecake filling set so if they get knocked around while you are transporting them it doesn’t totally ruin them.

Tips for Making Stuffed Strawberries 

• To hollow out the berries, you will get a prettier presentation with a melon baller or small measuring spoon. Don’t go overboard — You don’t want to take away too much of those juicy strawberries!
• I found the best method is to prep all your berries, set them aside, make your filling, then fill. So basically assembly line style. This would go even faster if you had someone else helping you.
• Get fun with your garnishes! If you like, you could sprinkle chocolate shavings, graham cracker crumbs, lemon zest, or mini chocolate chips for extra flavor, texture, and interest.
• Keep these treats in an airtight container in the refrigerator. They should last about 2-3 days before the strawberries soften too much.

More No-Bake Dessert Recipes: 

• Fresh Strawberry and Vanilla Pudding Pops
• Classic No Bake Lemon Cheesecake
• Keto No-Bake Peanut Butter Cookies
• No-Bake Strawberry Cheesecake Lush
• Keto Peanut Butter Cheesecake Truffles