Lemon Cheesecake Stuffed Strawberries
These Lemon Cheesecake Stuffed Strawberries are the perfect way to get your cheesecake fix without overdoing it!
Servings: 10 servings
Ingredients
- 4 ounces low fat cream cheese room temperature
- 1/3 cup plain Greek yogurt 2% or whole milk Greek yogurt are best
- 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
Instructions
- 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.
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.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 43mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 64IU