Creamy cheesecake filling, made lighter, pairs perfectly well with juicy, fresh strawberries in this irresistible mini dessert. There's no need to go to the trouble to bake a whole cheesecake—and then be tempted with all the leftovers—when you've got this delicious bite-size dessert that provides you with all the same great flavors.
What a fun and creative way to enjoy fresh strawberries in a new way!
Fresh strawberries stuffed with light cheesecake filling and topped with graham cracker crumbs
How Many Calories and WW Points in Cheesecake Stuffed Strawberries?
These low calorie cheesecake stuffed strawberries are a delicious and healthier alternative to traditional cheesecake. They are a great dessert option for people who want to indulge in a sweet treat without consuming too much sugar or too many calories.
According to my calculations, each perfectly portion-controlled strawberry stuffed with lightened cheesecake filling has about 50 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
Dessert Ingredients
To make these low sugar, low carb, low calorie cheesecake stuffed strawberries, you will need :
- Light cream cheese spread
- Fat-free cream cheese
- Granulated No-calorie sweetener (or packets)
- Lemon zest
- Almond extract (or vanilla extract)
- Light whipped topping
- Fresh whole strawberries
- Graham crackers, or graham cracker crumbs
How to Make Cheesecake Stuffed Strawberries, Step-by-Step
Step 1: Gather and prepare all ingredients. Sprinkle ¾ the graham cracker crumbs over a small serving platter and set aside.
Ready to make the cheesecake stuffed strawberry bites
Step 2: In a small bowl (affiliate link) with a spoon, mix the cream cheeses, sweetener, lemon zest and almond extract until thoroughly combined and smooth. Add the light whipped topping and stir to combine.
Mixing the lightened cheesecake filling
Step 3: Add the mixture to a pastry piping bag with a piping tip or add the cream cheese mixture to Ziplock baggie and cut a small hole in one of the corners. If you don't want to use a piping bag or plastic baggie, you can leave the cream cheese mixture in the mixing bowl and use a small spoon to fill the strawberries (which is what I did and why they aren't as pretty as they could be).
Step 4: Carefully remove the stems and hulls from the strawberries using a small sharp knife.
Carefully hull the strawberries
Using either the piping bag method or a small spoon, carefully fill each strawberry with about 1 tablespoon of the cream cheese mixture and then set filled strawberries on the prepared serving platter.
Stuff strawberries and place on graham cracker crumbs on serving platter
Step 5: Sprinkle the remaining graham cracker crumbs over the strawberries and serve.
Cheesecake filled strawberries sprinkled with graham cracker crumbs
Step 6: Store any leftover strawberries in an airtight container in the refrigerator.
Recipe Notes, Substitutions & Variations
Make this ahead and place stuffed strawberries in the refrigerator until serving time. Sprinkle graham cracker crumbs over strawberries just before serving.
No fat free cream cheese? Substitute plain nonfat Greek yogurt or pureed cottage cheese. You could also use all light cream cheese.
No almond extract? If you don't have almond extract or are not a fan feel free to substitute vanilla.
No graham crackers? Any finely crushed cookie crumbs would work.
Variations: Stir mini chocolate chips (butterscotch chips, Heath toffee bits, peanut butter chips, mini M&M's, or your favorite baking chip) into lightened cheesecake filling. Stuff hulled strawberries with about 1 tablespoon cheesecake filling and set on serving plate. (Be sure to adjust WW Points for any recipe add-ins.)
Serving Suggestions
Cheesecake filled strawberries can be placed on a single platter for serving. Alternatively you can add individual stuffed strawberries to mini cupcake liners and then sprinkle with graham cracker crumbs for serving.
Ways to Use Leftovers
Leftover stuffed strawberries can be stored in an airtight container in the refrigerator.
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Cheesecake Stuffed Strawberries
Ingredients
- ½ cup light cream cheese spread
- ⅓ cup fat-free cream cheese (I used reduced fat cream cheese)
- 3 tablespoons granulated no-calorie sweetener (or 4 packets) (I used 4 packets of Truvia (affiliate link))
- ⅛ teaspoon lemon zest
- 2 drops almond extract (or vanilla)
- ½ cup light whipped topping, thawed
- 12 large whole strawberries, washed
- 2 graham cracker squares, finely crushed
Instructions
- Gather and prepare all ingredients. Sprinkle ¾ the graham cracker crumbs over a small serving platter and set aside.
- In a small bowl (affiliate link) with a spoon, mix the cream cheeses, sweetener, lemon zest and almond extract until thoroughly combined and smooth. Add the light whipped topping and stir to combine.
- Add the mixture to a pastry piping bag with a piping tip or add the cream cheese mixture to Ziplock baggie and cut a small hole in one of the corners. If you don't want to use a piping bag or plastic baggie, you can leave the cream cheese mixture in the mixing bowl and use a small spoon to fill the strawberries (which is what I did and why they aren't as pretty as they could be).
- Carefully remove the stems and hulls from the strawberries using a small sharp knife. Using either the piping bag method or a small spoon, carefully fill each strawberry with about 1 tablespoon of the cream cheese mixture and then set filled strawberries on the prepared serving platter.
- Sprinkle the remaining graham cracker crumbs over the strawberries and serve.
- Store any leftover strawberries in an airtight container in the refrigerator.
Equipment
Recipe Notes
Recipe source: Eat More of What You Love (affiliate link) by Marlene Koch
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Bite-Size Strawberry Cheesecake Dessert, you might also like
- Light & Easy No Bake Strawberry Cheesecake Parfaits
- Easy Strawberry Meringue Mousse
- Lemon Strawberry No-Bake Pie
- WW Friendly Strawberry Waffle Shortcake
- Fresh Strawberries with Red Wine and Cassis
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K Weelr
Hi, The first ingredient listed in the cheesecake filled strawberries rwcipe is light cream spread, what is that? At first I thought it was the light cream cheese spread however that is listed 2nd?? Thanks
Martha McKinnon
Hi K,
The first ingredient is light cream cheese spread. I've fixed the recipe. It usually comes in a plastic tub instead of the typical cream cheese block. The second ingredient is fat free cream cheese which can be hard to find. You could use reduced fat cream cheese instead of these two ingredients. Hope this helps. ~Martha