Lemon Cheesecake Stuffed Strawberries

Preparation 00:15 Cook Time 00:00 Serves 10     adjust servings


  • 4 ounces low fat cream cheese, room temperature
  • 1/2 cup plain non fat Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 10 strawberries, cut in half lengthwise


  1. In the bowl of an electric mixer or using a handheld mixer, beat together the cream cheese and yogurt until smooth and creamy.
  2. Add in the honey, lemon zest, juice and vanilla bean paste and beat again until smooth and fluffy.
  3. Pipe the lemon cheesecake filling onto each strawberry half.
  4. Garnish with extra lemon zest if desired and serve.


Recipe Notes

  • 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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