Description
Cheesecake stuffed strawberries are a quick no-bake dessert made with fresh strawberries, cream cheese filling, whipped topping, almond extract, and blueberries. They come together in minutes and work well for summer gatherings, holiday trays, and easy party desserts.
Ingredients
Scale
- 2 lb strawberries
- 8 oz cream cheese, softened
- 1/2 to 2/3 cup powdered sugar
- 1 cup whipped topping
- 1/2 teaspoon almond extract
- 36 blueberries
Instructions
- Wash and dry the strawberries thoroughly.
- Cut the strawberries in half lengthwise and trim bottoms slightly if needed so they sit flat.
- Beat cream cheese and powdered sugar together until smooth.
- With mixer on low speed, mix in whipped topping and almond extract until combined.
- Transfer filling to a pastry bag fitted with a large star tip.
- Pipe filling onto the cut side of each strawberry.
- Press 3 blueberries gently into the filling on each strawberry.
- Refrigerate until ready to serve.
Notes
- Dry the strawberries well before filling to prevent watery cheesecake filling.
- Softened cream cheese mixes smoother and helps avoid lumps.
- Keep refrigerated until serving for the best texture.
- Best served within 6 hours of assembling.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 8
- Sodium: 55
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 1
- Cholesterol: 15
