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Patriotic Cheesecake Stuffed Strawberries
Benchi

Cheesecake Stuffed Strawberries

Try these easy red, white, and blue Cheesecake Stuffed Strawberries for a healthier patriotic dessert! A super easy to make, no-bake dessert that is light, fruity and delicious.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 strawberries
Course: Dessert
Cuisine: American
Calories: 21
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 24 large fresh strawberries (1.5 to 2 lbs of strawberries, depends on how much you fill them)
  • 8 oz block-style cream cheese (room temperature or softened slightly)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries

Equipment

  • hand mixer
  • pastry bag
  • zip-top bag

Method
 

Instructions
  1. Cut the stems from the strawberries, so the strawberries can sit cut-side down.
  2. Cut a deep "X" from the tip down, being careful not to cut all the way through.
  3. Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
  4. Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
  5. Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator for up to 3 days depending on how firm/soft the strawberries are.