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Cheesecake stuffed strawberries are tasty and pretty. They are the perfect dinner party dessert, because you can make them in advance.
Prep Time 20 minutes
Total Time 20 minutes
Servings 20 stuffed strawberries
- 1 lb. fresh strawberries
- 8 oz cream cheese
- 2 tablespoons honey (or a low carb sweetener)
- 1/2 teaspoon pure vanilla extract
- 1 oz unsalted nuts (I used pistachios)
Wash and dry the strawberries.
Using a sharp paring knife, core them: first cut the tops, then angle the knife and cut in a circular motion, around the pale flesh in the center of each strawberry. Remove the hull and discard.
If you'd like the strawberries to stand upright, cut a very thin slice off the bottom.
Soften the cream cheese in the microwave: cut into chunks, place in a microwave-safe bowl and microwave for 10 seconds. Stir, and if needed, microwave 10 more seconds.
Add the honey and the vanilla. Use a hand whisk to whisk together until combined and creamy.
Place the nuts in a ziploc bag. Run a rolling pin on the bag, back and forth, to crush the nuts into tiny pieces.
Spoon the cream cheese mixture into the strawberries. Or transfer it to a pastry bag and pipe a small amount into each strawberry. Sprinkle the crushed nuts on top.
Serving: 1stuffed strawberry | Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 34mg | Sugar: 3g