Another ridiculously easy Fourth of July recipe. I posted the exact same recipe a few weeks ago, but it didn’t have the pretty blueberries and raspberries, which definitely take the presentation of this recipe to another level. I made this today at lunch, and as soon as I bit into one I asked myself why I don’t make them more often. The cheesecake filling is delicious, and the strawberries I bought last night were so perfectly ripe it was insane!
Click here for the “extended version” of this recipe.
Sugar-free Red, White and Blue Cheesecake-stuffed Strawberries
- 8 oz cream cheese, softened
- 1 tsp. vanilla extract
- 3 tsp. Truvia
- 1 lb. of fresh strawberries, washed
- A handful of blueberries (and raspberries, optional)
- Walnuts (chopped or ground, optional)
Beat the cream cheese, vanilla and Truvia for a minute or two, then spoon it into a plastic baggie. Cut off the stems of the strawberries and scoop out some of the insides. Snip off one corner of the baggie and squeeze the cheesecake into the strawberries. Sprinkle some walnuts over the cheesecake, and then top it off with a blueberry. Decorate the plate with the remaining blueberries and the raspberries.
That’s all there is to it. So easy!