It is almost summer! You know what that means? Fresh, juicy, delicious strawberries are in season! It also means we can make large batches of citrus cheesecake stuffed strawberries again.
Strawberries are great on their own but why not stuff them with cheesecake?! This makes an awesome healthier dessert for those summer cookouts. Plus, it’s so easy!
The recipe calls for powdered sweetener to put in the cheesecake mixture. This powdered sweetener is replacing powdered sugar, an ingredient we can all eat less of, I’m sure. However, I haven’t found a powdered sugar substitute in stores, so I make my own in a blender!
To make powdered sweetener, you have to start with a granulated sweetener, such as Pyure, which is a granulated Stevia blend, or xylitol, another great sugar substitute. Put the amount you need in a blender and blend for about 30 seconds. I recommend a blender over a food processor – I think it works better at making powder.
Remember though that sweeteners are usually sweeter than sugar. If you end up using regular powdered sugar or powdered xylitol, you will need to use double of what my recipe calls for. Even though xylitol is a sweetener, it is not sweeter than sugar.
As for the cream cheese, I like to use the light, 1/3 less fat version to cut back on a few calories (and save room for more strawberries).
There are lots of variations of this kind of recipe out there but I liked my addition of citrus. It adds a very refreshing element, which is perfect for hot summer days!
- 2 - 3 lbs strawberries
- 16 oz cream cheese or light cream cheese, room temperature
- ½ cup + 1 tsp powdered sweetener
- Juice from 1 lime
- Juice from 1 lemon
- Zest of 1 lime
- Zest of 1 lemon
- Wash strawberries, cut the stem off and hollow out center using a potato peeler. Cut the tip off on the other side of the strawberries so they stand up but make sure you don't leave a hole in the center.
- Blend ½ cup + 1 tsp granulated sweetener, such as Pyure, in a blender for about 30 seconds.
- Mix the cream cheese and powdered sweetener in a large bowl using a hand mixer until the sweetener is mixed in.
- Add the lime juice, lemon juice, lime zest, and lemon zest and mix with the hand mixer until the mixture is light and fluffy. You can just use the side of a grater with the smallest teeth to zest lemons and limes.
- Taste the mixture to see if you need to add any more sweetener, just in case!
- Scoop the cheesecake mixture into a pastry bag or a food storage bag. Cut a tip off the bag and pipe the mixture inside the strawberries.
- Keep the citrus cheesecake stuffed strawberries refrigerated for up to 3 days.