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Lemon Cheesecake Stuffed Strawberries
ounces low fat cream cheese, room temperature
cup plain non fat Greek yogurt
teaspoon lemon zest
tablespoon lemon juice
teaspoon vanilla bean paste or vanilla extract
strawberries, cut in half lengthwise
In the bowl of an electric mixer or using a handheld mixer, beat together the cream cheese and yogurt until smooth and creamy.
Add in the honey, lemon zest, juice and vanilla bean paste and beat again until smooth and fluffy.
Pipe the lemon cheesecake filling onto each strawberry half.
Garnish with extra lemon zest if desired and serve.
If your cheesecake filling is a little runny, place it in the refrigerator to chill for 30 minutes. It should firm up and be easier to pipe. The filling can also be made a day ahead of time.
If you want the filling to sit better in the strawberries, use a 1/2 teaspoon or melon baller and scoop out a little bit of the strawberry's center.
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