Simple no bake Keto Cheesecake Strawberries are the easiest low carb dessert! Enjoy four stuffed strawberries for about 5 net carbs!
Today I’m sharing one of my favorite low carb, no bake desserts! Odds are, you have probably enjoyed a Cheesecake Stuffed Strawberry at some point. They are delightful little treats that are often served at parties or potlucks. Fresh, juicy strawberries are packed with a creamy vanilla cheesecake filling. In this instance, the dessert is made with a keto-friendly sweetener so it is perfectly low carb!
Below you will find my best tips for the perfect cheesecake stuffed strawberries, how to prep in advance and more! If you love these also try these amazing Key Lime Pie Stuffed Strawberries, they are equally delicious!
Ingredients for Cheesecake Strawberries
As always, this is a quick overview of the ingredients you will need, for the complete recipe just keep scrolling. To make the simple stuffed strawberries, all you’ll need is:
- Fresh strawberries: choose large strawberries for the best results.
- Cream cheese: full fat as well as reduced fat cream cheese work in this recipe.
- Confectioners sweetener: Confectioners Monkfruit sweetener if keto, regular confectioners sugar if not low carb
- Vanilla extract
Can I Use Low-Fat Cream Cheese?
Yes! Low-fat or lite cream cheese will work so long as it’s the kind that comes in a brick (not in a tub). Alternatively, if you are dairy free readers have reported good success with dairy free cream cheese substitute in this recipe.
How to Make Cheesecake Stuffed Strawberries
- First, you start by prepping your berries. I opted to slice off a teeny tiny portion of the bottom of the berry so they would sit flat, then lopped off the top of the strawberry.
- Then, you need to hollow it out. I find this is easiest with a small metal teaspoon.
- Next, combine the 8-ounce block of cream cheese with keto-friendly powdered sugar and vanilla extract until smooth and creamy.
- Then I just scraped all of the filling into a piping bag and filled the strawberries as full as I could! If you don’t have or don’t want to pipe the filling in, no worries just spoon it, shove it, and throw it in there. It will all taste the same.
Can I Prep These in Advance?
If you plan on taking these somewhere, I recommend setting them in the freezer for 15-20 minutes before you go. It isn’t long enough to actually freeze them but it helps the cheesecake filling set so if they get knocked around while you are transporting them it doesn’t totally ruin them.
Tips for Cheesecake Strawberries
- To hollow out the berries, I tried doing it with a knife but found it was much easier, prettier, and faster to use a small measuring spoon.
- I do think you have to be a little careful when preparing the berries because if you get carried away you will have no strawberry left. So, whittle them away with caution.
- I found the best method is to prep all your berries, set them aside, make your filling, then fill. So basically assembly line style. This would go even faster if you had someone else helping you.
More No-Bake Dessert Recipes:
- 2 pounds large fresh strawberries
- 8 ounces cream cheese, room temperature
- 3/4 cup Monkfruit confectioners sweetener
- 1 1/2 teaspoon vanilla extract
- Wash strawberries and cut off the tip so they will sit on their own.
- Remove the top of the berry and scoop out a bit of the inside. I used a small measuring spoon.
- Using a stand mixer or a mixing bowl and spatula, combine the cream cheese, sweetener, and vanilla until completely incorporated and it's the consistency of frosting.
- Pipe or spoon the cream cheese filling into the strawberries.
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Nutrition Information:Yield: 10 Serving Size: About 4 stuffed strawberries
Amount Per Serving: Calories: 112Total Fat: 8.4gCholesterol: 24.3mgSodium: 91mgCarbohydrates: 7gNet Carbohydrates: 5.2gFiber: 1.8gSugar: 4.5gProtein: 2.2g