This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Cheesecake Stuffed Strawberries are the perfect last minute dessert recipe for any occasion. Make them with sugar-free cheesecake filling for a healthy, easy treat!
Sometimes the simplest ideas are the best, especially when it comes to summer entertaining. Take a step back, relax, and let the fresh, healthy foods do the heavy lifting.
That’s not to say that you can’t enhance them a little bit, to show them off at their most delicious. Take these Keto Cheesecake Stuffed Strawberries, for example. It brings together the natural sweetness of fresh summer berries with no-bake keto cheesecake.
Arranged on a tray, these cheesecake filled strawberries are as eye-catching as they are delicious. I brought them to a friend’s party a few weekends ago and they disappeared quickly. And they aren’t just for adults… the kids kept coming back for more too!
Love recipe that make the most of fresh produce? Check out these easy Everything Bagel Cucumber Bites and my tips for making perfect Grilled Zucchini.
This recipe is a life-saver!
This really is the perfect last minute dessert for the Fourth of July. Or Canada Day! Or any old family, friend, or work gathering. Even doing a full pound of strawberries takes only about 30 minutes. No baking, no fussing. Just fun, fresh foods that delight the senses.
I was asked to bring dessert for a friend’s going away party recently. I thought I needed to bring dessert for about 20, so I made a batch of keto cookies. Then I looked at the guest list and realized there were 50 people coming. I needed to act fast!
Cheesecake Stuffed Strawberries saved me! I had plenty of treats for everyone, and people kept asking for the recipe. I knew I had a winner on my hands.
And with only 3g net carbs per serving, everyone is free to enjoy them!
Ingredients needed
- Fresh strawberries: Try to use the ones that are medium to large in size. They are easier to cut and you can fill them with more cheesecake.
- Cream cheese: Make sure to soften the cream cheese properly so you can get the filling nice and smooth.
- Powdered sweetener: I prefer to use Swerve, but you can use any powdered sweetener. Don’t use a granular sweetener as it can leave a gritty texture.
- Heavy cream: I add some heavy cream to create a smoother, richer cheesecake filling.
- Lemon zest: A touch of lemon zest brings out the cheesecake flavor.
- Toppings: You can have a lot of fun with this, using blueberries, chocolate chips, sprinkles, or crushed keto cookies.
- Kitchen staples: Vanilla extract.
Step-by-step directions
1. Prep the berries: Wash the strawberries but do not remove the hulls. Cut in half through the hulls so a little bit is attached to each side. With a sharp knife, cut out the center of each strawberry half to hollow it out a bit.
2. Beat the cream cheese: In a large bowl, beat the cream cheese until very smooth. Add the sweetener and beat until well combined.
3. Add the remaining ingredients: Beat in the whipping cream, vanilla extract, and lemon zest. If your filling is very thick and stiff, add a little unsweetened almond milk or even water (about 1 to 2 tbsp).
4. Fill the berries: Fill a piping bag fitted with a star shaped tip. Pipe the filling onto the strawberry halves.
5. Garnish: Top each with two or three blueberries, a few mini chocolate chips, or some graham cracker crumbs. Keep refrigerated until ready to serve.
Expert tips
I keep the hulls intact on my berry halves because I like the way it looks. You don’t have to do this. I also took a sharp knife to hollow out the center of the berries a bit, to get even more cheesecake filling in there.
I recommend a star-shaped piping tip that has a lot of points, like this one from Wilton. I tried it first with tips that have fewer points and the filling sort of collapses and looks messy.
You can make these cheesecake stuffed strawberries a day in advance but I wouldn’t do it any further ahead than that. The berries soften and bleed a bit the longer they sit.
Toppings
You can have a lot of fun decorating these easy keto treats. Here are some ideas:
- Blueberries: This gives it a fun patriotic twist for the 4th of July. You could also do a few pieces of chopped strawberries for Canada Day!
- Mini chocolate chips: This is a tasty option! I like the mini chips from Good Sam, which are made with allulose. But Max Sweets sells some too. You can use regular size chocolate chips but they don’t look quite as cute!
- Graham Cracker Crumbs: This is my latest twist and it might be my favorite. I made these recently and crushed up a few of my keto graham crackers. It tasted like classic strawberry cheesecake!
- Keto cookie crumbs: Any crispy keto cookie would make great crumbs too. Try the vanilla wafers from HighKey.
- Keto sprinkles: I also had some red, white, and blue sprinkles from The Sprinkle Company on Etsy. But any sugar-free sprinkles should work nicely.
Frequently Asked Questions
You could make these stuffed strawberries a day in advance, but I don’t recommend any longer than that. Simply cover and refrigerate until ready to serve. They will be good for a few hours at room temperature during the get together or party.
Store any leftovers in an airtight container and refrigerate for up to 3 days. Do note that the longer the berries sit, the more water they release.
This keto cheesecake stuffed strawberry recipe has 4.7g of carbs and 1.7g of fiber per serving. That comes to 3g net carbs for approximately 3 berry halves.
More strawberry recipes to love
Keto strawberry ice cream is rich and creamy, and bursting with fresh berry flavor. This no-churn recipe is so easy to make, with only 6 ingredients and 20 minutes of prep time. And only 3.5g of carbs per serving!
This Keto Strawberry Shortcake has everything you love about the classic dessert. Tender low carb biscuits, sweet strawberry filling, and fluffy whipped cream come together in perfect harmony. It’s the best way to enjoy fresh strawberries!
Make the most of rhubarb season with these Keto Strawberry Rhubarb Crumb Bars. A tender, crumbly low carb crust with a sweet fruit filling, they make the perfect spring dessert!
Cheesecake Stuffed Strawberries Recipe
Cheesecake Stuffed Strawberries are the perfect last minute dessert recipe for any occasion. Make them with sugar-free cheesecake filling for a healthy, easy treat!
Servings: 16 servings
Calories: 88kcal
Ingredients
- 1 lb fresh strawberries (larger ones work best)
- 8 ounces cream cheese softened
- ⅓ cup Swerve Confectioners (or other powdered sweetener)
- ¼ cup heavy whipping cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
-
Wash the strawberries but do not remove the hulls. Cut in half through the hulls so a little bit is attached to each side.
-
With a sharp knife, cut out the center of each strawberry half to hollow it out a bit.
-
In a large bowl, beat the cream cheese until very smooth. Add the sweetener and beat until well combined.
-
Beat in the whipping cream, vanilla extract, and lemon zest. If your filling is very thick and stiff, add a little unsweetened almond milk or even water (about 1 to 2 tbsp).
-
Fill a piping bag fitted with a star shaped tip. Pipe the filling onto the strawberry halves.
-
Top each with two or three blueberries, a few mini chocolate chips, or some graham cracker crumbs. Keep refrigerated until ready to serve.
Notes
Storage Information: Store any leftovers in an airtight container and refrigerate for up to 3 days. Do note that the longer the berries sit, the more water they release.
Nutrition Facts
Cheesecake Stuffed Strawberries Recipe
Amount Per Serving (3 berry halves (approximately))
Calories 88
Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Carbohydrates 4.7g2%
Fiber 1.7g7%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
