You know what? I’ve always been the person who orders dessert first. Life’s too short to skip the sweet stuff, but it doesn’t have to be over the top.
One summer, I had a major craving for something creamy and tangy but didn’t want to overindulge.
That’s how I came up with this twist—cheesecake flavors stuffed into fresh strawberries.
These are my go-to treat when I need a little sweetness without the guilt. And you better believe they disappear fast at picnics or barbecues!
Variations & Tips
- Substitutions: No Greek yogurt? Use low-fat sour cream. Out of key limes? Regular limes or even lemon juice work fine.
- Dietary Adjustments: Swap honey for agave nectar to make it vegan if you’re using dairy-free cream cheese and yogurt.
- Flavor Boost: Add a pinch of cinnamon or a drop of coconut extract for a tropical twist.
- Presentation Hack: Serve them on a platter lined with parchment paper or place them in mini cupcake liners to keep them tidy.
Serving Suggestions
These little beauties shine on their own, but if you’re making them for a party, arrange them on a pretty platter with fresh mint leaves for garnish. Bonus points if you drizzle them with a teensy bit of chocolate for a fancier vibe. Serve them chilled—they’re best that way!
Skinny Key Lime Cheesecake Stuffed Strawberries
- Total Time: 15 minutes
- Yield: 20–25 stuffed strawberries 1x
- Diet: Gluten Free
Description
A fresh and tangy dessert stuffed with creamy cheesecake filling, perfect for summer gatherings or guilt-free snacking.
Ingredients
- 1 lb fresh strawberries (about 20–25 large berries)
- 4 oz low-fat cream cheese, softened
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh key lime juice (or regular lime juice if that’s what you’ve got)
- 2 tbsp honey or maple syrup (adjust to taste)
- 1/4 tsp vanilla extract
- Zest of 1 key lime
- Optional: crushed gluten-free graham crackers or almond flour for garnish
Instructions
- Prep the Strawberries: Rinse the strawberries and pat them dry. Slice off the green tops so they stand upright, then hollow out the centers using a small spoon or a paring knife. Set them aside on a plate.
- Make the Cheesecake Filling: In a bowl, mix the cream cheese and Greek yogurt until smooth and creamy. Add the lime juice, honey, vanilla extract, and lime zest. Mix until fully combined and slightly fluffy.
- Fill the Strawberries: Spoon the mixture into a piping bag or zip-top bag with a small hole snipped off the corner. Pipe the filling into each strawberry, filling it just to the top.
- Garnish: Sprinkle the tops with crushed gluten-free graham crackers, almond flour, or even a little extra lime zest if you’re feeling fancy.
- Chill: Pop the stuffed strawberries into the fridge for about 15–20 minutes to let the flavors meld and the filling firm up.
Notes
Keep chilled until ready to serve. They’ll last up to a day in the fridge.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 35 per strawberry
- Sugar: 4g
- Sodium: 15mg
- Fat: 1.2g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 4.5g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 3mg
