Creamy cheesecake filling, made lighter, pairs perfectly with juicy, fresh strawberries in this irresistible mini dessert. There’s no need to go to the trouble of baking an entire cheesecake and then be tempted by leftovers when you have this delicious bite-sized dessert that gives you the same great flavors.
Fresh Strawberry Stuffed Light Cheesecake and topped with graham cracker crumbs
How many calories and WW points in a Strawberry Stuffed Cheesecake?
By my calculations, each perfectly portion-controlled strawberry filled with lightened-up cheesecake filling has about 50 calories.
To see your WW points for this recipe and track it in the WW app or website, click here.
Dessert ingredients
- A light cream cheese spread
- fat-free cream cheese
- No calorie sweetener
- Lemon flavor
- Almond extract
- Lightly woven shirt
- Fresh whole strawberries
- Graham crackers or graham cracker crumbs
How to make Strawberry Stuffed Cheesecake, step by step
Step 1: Gather and prepare all the ingredients. Sprinkle ¾ of the graham cracker crumbs on a small serving plate and set aside.
Cheesecake Stuffed Strawberry Bites are ready
Step 2: In a small bowl, spoon together the cream cheeses, sweetener, lemon zest, and almond extract until well combined and smooth. Add lightly whipped topping and mix to combine.
Stirring 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 a Ziplock baggie and cut a small hole in one of the corners. If you don’t want to use a piping bag or plastic bag, you can leave the cream cheese mixture in the mixing bowl and use a small spoon to pour over 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 skin from the strawberries with a small sharp knife.
Peel the strawberries carefully
Using the piping bag method or a small spoon, carefully spoon about 1 tablespoon of the cream cheese mixture onto each strawberry, then place the filled strawberries on the prepared serving plate.
Top with strawberries and top with graham cracker crumbs on a serving plate
Step 5: Sprinkle the remaining graham cracker crumbs over the strawberries and serve.
Cheesecake filled strawberries sprinkled with graham cracker crumbs
Step 6: Store the rest of the strawberries in an airtight container in the refrigerator.
Recipe Notes:
Make this ahead and refrigerate the stuffed strawberries until serving time. Just before serving, sprinkle the graham cracker crumbs over the strawberries.
Variation: Mix mini chocolate chips (butter chips, Heath toffee pieces, peanut butter chips, mini M&M’s, or your favorite baking chips) into the lightened cheesecake batter. Top the peeled strawberries with about 1 tablespoon of the cheesecake filling and place on a serving plate. (Be sure to adjust WW points for any recipe additions.)
Service offers
The cheesecake filled strawberries can be placed on a single plate to serve. Alternatively, you can add individual filled strawberries to mini cupcake liners and then sprinkle with graham cracker crumbs to serve.
Ways to use leftovers
Leftover stuffed strawberries can be stored in an airtight container in the refrigerator.
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Cheesecake stuffed with strawberries
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Equipment:
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Strainer
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Mixing Bowls
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Serving plate
Ingredients
- ½: glass light cream ointment
- â…“: glass fat-free cream cheese
- 3: tablespoons (4 pack) Truvia Zero Calorie Sweetener (or your favorite zero calorie sweetener)
- â…›: tea spoon lemon flavor
- 2: drops almond extract
- ½: glass lightly whipped topping, melted
- 12:00 big whole strawberries, washed
- 2: graham cracker squares, finely ground
Instructions:
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Gather and prepare all the ingredients. Sprinkle ¾ of the graham cracker crumbs on a small serving plate and set aside.
-
In a small bowl, spoon together the cream cheeses, sweetener, lemon zest, and almond extract until well combined and smooth. Add lightly whipped topping and mix to combine.
-
Add the mixture to a pastry piping bag with a piping tip or add the cream cheese mixture to a Ziplock baggie and cut a small hole in one of the corners. If you don’t want to use a piping bag or plastic bag, you can leave the cream cheese mixture in the mixing bowl and use a small spoon to pour over the strawberries (which is what I did and why they aren’t as pretty as they could be).
-
Carefully remove the stems and skin from the strawberries with a small sharp knife. Using the piping bag method or a small spoon, carefully spoon about 1 tablespoon of the cream cheese mixture onto each strawberry, then place the filled strawberries on the prepared serving plate.
-
Sprinkle the remaining graham cracker crumbs over the strawberries and serve.
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Store the rest of the strawberries in an airtight container in the refrigerator.
Notes
1: *PointsPlus (old plan)
Nutrition
The source of the recipe: Eat More of What You Love by Marlene Koch
* Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All ingredients in a recipe, except for optional items, are included in determining nutritional ratings. SmartPoints® values ​​are calculated WITHOUT each plan ZeroPoint Foods (Green Plan, Blue Plan, Purple Plan) using the WW Recipe Builder.
If you like this strawberry cheesecake dessert, you may also like
- Easy Strawberry Meringue Mousse
- Strawberry Lemon No-Bake Pie
- WW Friendly Strawberry Waffle Shortcake
- Fresh strawberries with red wine and cassis
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