Stuffed Strawberry Cheesecake Bites
I’ve got another easy summer recipe to share and some exciting news. I recently was contacted by local San Diego radio station Smooth 98.1 to make a few recipes for their Lite, Refreshing Recipes of Summer series. I’ve been in summer recipe making mode, so I jumped at the opportunity to partner with them. Over the next four weeks, I’ll be sharing one recipe a week, starting with today.
I’ll be discussing the recipes each week this month on the Tuesday morning show (between 8-9) and Smooth 98.1 is running a contest as well to win a Humphrey’s Brunch for two. You can read more details here.
I love how cute these are and they are perfect to eat on a hot summer day, bring to a party, etc. They don’t require any baking and you don’t even need utensils to eat them.
Plus, they are healthier than regular cheesecake. The cheesecake filling is actually a blend of cream cheese and nonfat Greek yogurt. Greek yogurt is amazing. I love using it to cut calories and fat out of recipes without sacrificing taste. So far I’ve successfully used it to replace eggs, butter, and sour cream in various recipes.
The prep time is pretty minimal and you can definitely make them ahead of time. The one thing that makes it take slightly longer is that I chilled the cream cheese filling after making it so that it would be easier to pipe into the strawberries.
To make these, you need to hull your strawberries. The process goes a lot faster if you have a strawberry huller. I currently own two. Normally, I like to use the Chef’n Stem Gem remover* because it’s super cute and has claws that easily grabs the leaves out. However, for this recipe, I like the OXO strawberry huller* because I want my berries to be completely hollow in the middle. The huller allows you to push down into the strawberry to make sure it’s completely hollow.
Once the berries are hulled, you slice off the tip, so that the strawberries can stand up. Then you pipe them with cheesecake, sprinkle some graham cracker crumbs on top and you’re done.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 4 oz cream cheese
- 1/2 cup nonfat plain Chobani Greek yogurt
- 4 tbsp granulated sugar
- 16 large or extra large strawberries I like getting them from Costco because the berries there are bigger than standard ones
- 1 tbsp graham cracker crumbs
All images and content are © Kirbie's Cravings.
Blend cream cheese, yogurt, sugar in blender on high speed until mixture is completely smooth and thoroughly mixed. I used my Blentec and it took about 2 minutes. I stopped every 30 seconds to stir with a spatula to make sure it was being evenly mixed. Pour into container and chill for about 30 minutes to 1 hour in the fridge.
Meanwhile, wash and completely hull your strawberries. Set aside in fridge until ready for piping.
Pipe cheesecake filling into each strawberry, ending with a dollop on top. Sprinkle top with graham cracker crumbs. Serve immediately or store in the fridge for up to one day.