Cheesecake Stuffed Strawberries
Just a delicious as your favorite cheesecake, but a whole lot easier, these cheesecake stuffed strawberries make the perfect bite-sized, portion-controlled dessert.
Servings: 12
Equipment
Ingredients
- 1/2 cup light cream cheese spread
- 1/3 cup fat-free cream cheese (I used reduced fat cream cheese)
- 3 tablespoons granulated no-calorie sweetener (or 4 packets) (I used 4 packets of Truvia)
- 1/8 teaspoon lemon zest
- 2 drops almond extract (or vanilla)
- 1/2 cup light whipped topping, thawed
- 12 large whole strawberries, washed
- 2 graham cracker squares, finely crushed
Instructions
- Gather and prepare all ingredients. Sprinkle 3/4 the graham cracker crumbs over a small serving platter and set aside.
- In a small bowl 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.
- 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).
- 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.
- Sprinkle the remaining graham cracker crumbs over the strawberries and serve.
- Store any leftover strawberries in an airtight container in the refrigerator.
Notes
Serving size: 1 cheesecake stuffed strawberry
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 1 PointsPlus (Old plan) Make them ahead and place stuffed strawberries in the refrigerator until serving time. Sprinkle graham cracker crumbs over strawberries just before serving. No fat free cream cheese? Substitute plain nonfat Greek yogurt or pureed cottage cheese. You could also use all light cream cheese. No almond extract? If you don't have almond extract or are not a fan feel free to substitute vanilla. No graham crackers? Any finely crushed cookie crumbs would work. Variations: Stir mini chocolate chips (butterscotch chips, Heath toffee bits, peanut butter chips, mini M&M’s, or your favorite baking chip) into lightened cheesecake filling. Stuff hulled strawberries with about 1 tablespoon cheesecake filling and set on serving plate. (Be sure to adjust WW Points for any recipe add-ins.)
(Must be logged into WW on a smartphone or tablet.) 1 PointsPlus (Old plan) Make them ahead and place stuffed strawberries in the refrigerator until serving time. Sprinkle graham cracker crumbs over strawberries just before serving. No fat free cream cheese? Substitute plain nonfat Greek yogurt or pureed cottage cheese. You could also use all light cream cheese. No almond extract? If you don't have almond extract or are not a fan feel free to substitute vanilla. No graham crackers? Any finely crushed cookie crumbs would work. Variations: Stir mini chocolate chips (butterscotch chips, Heath toffee bits, peanut butter chips, mini M&M’s, or your favorite baking chip) into lightened cheesecake filling. Stuff hulled strawberries with about 1 tablespoon cheesecake filling and set on serving plate. (Be sure to adjust WW Points for any recipe add-ins.)
Nutrition
Serving: 1cheesecake filled strawberry | Calories: 50kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Fiber: 1g