Stuffed Strawberry Cheesecake Bites
These strawberries are stuffed with a lightened-up cheesecake made with Greek yogurt.
Ingredients
- 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 their berries are bigger than standard ones
- 1 tbsp graham cracker crumbs
Instructions
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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