Cheesecake Stuffed
Strawberries
Fresh strawberries piped full of a light, creamy cheesecake filling made with Greek yogurt, cream cheese, vanilla, and lemon zest. They look like something from a dessert table, take 15 minutes to make, and completely satisfy a sweet tooth without blowing your plan. Perfect for entertaining or an evening treat.
- 1 container medium-large strawberries
- 3 oz reduced-fat cream cheese, softened
- 2 tbsp plain non-fat Greek yogurt
- 1 tbsp vanilla extract
- ¼ cup Swerve or sweetener of choice
- ½ tsp lemon juice
- ½ tsp lemon zest
- — fresh blueberries (optional topping)
- — slivered almonds (optional topping)
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1
Prep the strawberries
Rinse and dry the strawberries thoroughly — wet strawberries will make the filling slide off. Slice each strawberry in half lengthwise. Using a small spoon or melon baller, scoop out just the white center of each half to create a small well for the filling. Don't dig too deep — you want the strawberry to still hold its shape.
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2
Make the cheesecake filling
In a mixing bowl, beat the softened cream cheese with a hand mixer or vigorous stirring until completely smooth — no lumps. Add the Greek yogurt, vanilla extract, Swerve, lemon juice, and lemon zest. Mix until fully combined and creamy. Taste and adjust sweetness if needed.
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3
Pipe the filling
Transfer the cheesecake filling to a piping bag fitted with a star or round tip. No piping bag? Place the filling in a large zip-lock bag and snip a small corner off — it works just as well and gives you a clean, generous swirl on each strawberry. Pipe the filling generously into each strawberry half.
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4
Top & chill
Place a fresh blueberry or a few slivered almonds on top of each filled strawberry if desired. Arrange on a serving plate and refrigerate for at least 15 minutes before serving — the chill time firms up the filling and makes them much easier to eat.
- Dry the strawberries well: Any moisture on the surface of the strawberry will prevent the filling from adhering cleanly — pat thoroughly with paper towels after rinsing for the neatest result.
- Soften the cream cheese fully: Cold cream cheese will be lumpy no matter how hard you mix. Leave it at room temperature for at least 30 minutes or microwave for 15–20 seconds. Smooth filling is everything here.
- The zip-lock bag trick: A piping bag looks more polished but a zip-lock bag with the corner snipped works perfectly — just make a small snip for a neat swirl. Don't cut too large or the filling will come out too fast.
- Lemon zest is the upgrade: It adds a bright, fresh citrus note that makes the filling taste genuinely like cheesecake rather than just sweetened cream cheese.
- Great for entertaining: Make these up to 4 hours ahead and refrigerate covered. They hold up beautifully and look like you spent all day on them — nobody needs to know otherwise.