Cheesecake Stuffed Strawberries (Easy, Low Carb, WW Friendly Dessert)

Every summer when strawberries are at their peak, I find myself looking for ways to use them that feel a little more special than just eating them plain. These cheesecake stuffed strawberries have become my go-to answer. They look impressive enough to bring to a party, take about 20 minutes start to finish, and require zero baking.

The filling is a simple mix of light cream cheese, a little sweetener, lemon zest, and a touch of almond extract folded into light whipped topping — creamy, tangy, and just sweet enough. A sprinkle of crushed graham crackers at the end gives you that classic cheesecake finish. Each one comes in at about 50 calories and 2 WW Points, which means you can have a couple without doing any math.

I’ll be upfront: mine never look quite as polished as the photos because I use a spoon instead of a piping bag. They taste exactly the same. But if you want the fancy swirl, a zip-top bag with a small corner snipped off gets you there without needing any special equipment.

Why I Love These Cheesecake Stuffed Strawberries

• No baking, no fuss — ready in 20 minutes with just a bowl and a spoon
• Just 50 calories and 2 WW Points per stuffed strawberry
• Low carb — the whole recipe uses only 2 graham cracker squares
• Party-ready — they look like you spent way more time than you did
• Easy to make ahead — fill them the night before and refrigerate until serving

Ingredients and Substitutions

• Light cream cheese spread — the base of the filling. The spreadable kind in a tub works great here and blends smoothly into the filling.
• Fat-free cream cheese — used alongside the light cream cheese spread to keep calories and Points low. If you can’t find fat-free cream cheese in your area, substitute an equal amount of plain nonfat Greek yogurt or pureed fat-free cottage cheese — both blend in well and keep the Points the same. Or use all light cream cheese.
• No-calorie granulated sweetener — I use Truvia (affiliate link), about 3 tablespoons or 4 packets. Adjust to your taste. Regular powdered sugar works too if you’re not counting Points closely.
• Lemon zest — just 1/8 teaspoon, but it brightens the whole filling and makes it taste more like real cheesecake. Don’t skip it.
• Almond extract — 2 drops goes a long way. Vanilla extract is a perfectly fine substitute if almond isn’t your thing.
• Light whipped topping (Cool Whip Light) — thawed. This lightens the filling and gives it a mousse-like texture.
• Large fresh strawberries — size matters here. Look for the biggest ones you can find so there’s room for a generous tablespoon of filling. Small strawberries are frustrating to hull and don’t hold much.
• Graham crackers — just 2 squares, finely crushed. Any plain cookie crumbs work if you don’t have graham crackers — vanilla wafer crumbs are great.

Can’t find fat-free cream cheese? Plain nonfat Greek yogurt or pureed fat-free cottage cheese are both good substitutes in equal amounts. The filling will be slightly tangier but still delicious, and the Points stay the same.

How Many Calories and WW Points?

Each cheesecake stuffed strawberry has 50 calories and 2 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Cheesecake Stuffed Strawberries, Step-by-Step

Step 1: Gather and prepare all ingredients. Sprinkle 3/4 the graham cracker crumbs over a small serving platter and set aside.

Step 2: In a small bowl (affiliate link) with a spoon, mix the cream cheeses, sweetener, lemon zest and almond extract until thoroughly combined and smooth. Add the light whipped topping and stir to combine.

Step 3: Add the mixture to a pastry piping bag with a piping tip or add the cream cheese mixture to Ziplock baggie and cut a small hole in one of the corners. If you don’t want to use a piping bag or plastic baggie, you can leave the cream cheese mixture in the mixing bowl and use a small spoon to fill the strawberries (which is what I did and why they aren’t as pretty as they could be).

Step 4: Carefully remove the stems and hulls from the strawberries using a small sharp knife.

Using either the piping bag method or a small spoon, carefully fill each strawberry with about 1 tablespoon of the cream cheese mixture and then set filled strawberries on the prepared serving platter.

Step 5: Sprinkle the remaining graham cracker crumbs over the strawberries and serve.

Step 6: Store any leftover strawberries in an airtight container in the refrigerator.

Tips for Success

• Make sure your cream cheese is softened. Cold fat-free cream cheese can be lumpy. Pull it from the fridge 15–20 minutes before you start so it blends smoothly.
• Buy the biggest strawberries you can find. Large strawberries are much easier to hull and hold a full tablespoon of filling. Small ones are a frustrating squeeze.
• Don’t overfill. About a tablespoon per berry is plenty — more and they tip over on the platter.
• Add the crumbs last. If making ahead, hold off on the final crumb sprinkle until serving time so they don’t get soggy.
• Want to get fancy? Stir mini chocolate chips, butterscotch chips, or Heath toffee bits into the filling before piping. Just account for any extra Points.

Storing

Store filled strawberries in an airtight container in the refrigerator for up to 24 hours. Beyond that, the strawberries start to weep and the filling softens. These are best made the day of or the evening before.

These don’t freeze well — fresh strawberries don’t hold up to freezing once hulled.

If you’ve made these Cheesecake Stuffed Strawberry Bites, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Eat More of What You Love (affiliate link) by Marlene Koch

Frequently Asked Questions

What’s the difference between light cream cheese spread and fat-free cream cheese? The recipe uses both. Light cream cheese spread (the kind in a tub) is soft and blends easily into the filling. Fat-free cream cheese is firmer and helps the filling hold its shape. Using both gives you the best texture at a lower calorie count than using all light cream cheese.

I can’t find fat-free cream cheese — what can I use instead? It’s become harder to find in some areas. I would use all low fat cream cheese instead. It’s the easiest swap. Plain nonfat Greek yogurt or pureed fat-free cottage should also work. The filling will be a touch tangier but still delicious, and the Points stay about the same.

Can I make these ahead of time? Yes — up to 24 hours ahead. Fill and refrigerate covered, but hold off on the graham cracker crumbs until just before serving so they stay crisp.

What if my strawberries are small? Smaller strawberries are harder to hull and won’t hold much filling. If that’s what you have, you can slice them in half lengthwise, scoop a shallow well in each half with a melon baller or small spoon, and fill them that way. They look different but still work great.

Can I add mix-ins to the filling? Absolutely. Mini chocolate chips, butterscotch chips, Heath toffee bits, or peanut butter chips all work well stirred into the filling. Just note that any add-ins will change the Points, so run it through the WW app with your specific ingredients.

More Strawberry Desserts You’ll Love

• No Bake Strawberry Cheesecake Parfaits
• Strawberry Meringue Mousse
• Lemon Strawberry No-Bake Pie
• WW Friendly Strawberry Waffle Shortcake
• Fresh Strawberries with Red Wine and Cassis