Dairy Free Protein Cheesecake Stuffed Strawberries
These bite-sized treats offer delightful flavor in a charming presentation. They make an impressive dessert that is sure to please any crowd.
Equipment
- hand mixer
- piping bag
Ingredients
For the Strawberries
- 16 Large Strawberries
For the Cheesecake Filling
- 4 oz Dairy Free Cream Cheese, Softened
- 1/2 cup Plain Dairy Free Greek Style Yogurt
- 1/3 cup Dairy Free Vanilla Protein Powder
- 3 tbsp Powdered Sugar
- 1 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 pinch Salt
For the Topping
- 1/3 cup Dairy Free Graham Cracker Crumbs
- 1 oz Dairy Free Dark Chocolate, Melted
Instructions
- Rinse the strawberries and dry them completely, since the filling will not stick to wet berries. Cut off the leafy tops and use a strawberry huller or a small spoon to hollow out the center of each berry. Trim a tiny sliver from the pointed end so each strawberry stands upright.
- In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy, about 1 minute.
- Add the yogurt, protein powder, powdered sugar, lemon zest, vanilla and salt, then beat until thick, fluffy and completely lump free. If the filling feels soft, chill it for 15 minutes so it pipes into tall, defined swirls.
- Spoon the filling into a piping bag fitted with a star tip, or into a zip top bag with one corner snipped off. Pipe the filling into each strawberry, filling the center and finishing with a swirl on top.
- Gently dip the piped tops into the graham cracker crumbs so they look like mini cheesecakes.
- Drizzle with the melted chocolate and chill for 30 minutes before serving. These are best enjoyed the same day, while the berries are juicy and the crumbs are still crisp.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 27gProtein: 10gFat: 12g