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Low Carb Lemon Cheesecake Stuffed Strawberries - A Bright, Bite-Sized Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound large strawberries (about 18–24 berries), rinsed and dried
  • 8 ounces full-fat cream cheese, softened
  • 3 tablespoons powdered erythritol or allulose (or to taste)
  • 1–2 tablespoons fresh lemon juice, to taste
  • 1 teaspoon finely grated lemon zest (plus extra for garnish)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons heavy cream (as needed to loosen the filling)
  • Optional toppings: finely chopped pistachios or almonds, unsweetened shredded coconut, a few raspberries for garnish

Method
 

  1. Prep the strawberries: Remove the stems by slicing off the tops. Use a small paring knife or a strawberry huller to scoop out a small cavity in the center. Be gentle so the berry keeps its shape. Pat the hollowed berries dry with a paper towel to help the filling stick.
  2. Soften the cream cheese: Make sure the cream cheese is at room temperature. This prevents lumps and makes a smoother filling.
  3. Make the cheesecake filling: In a mixing bowl, beat cream cheese with the powdered sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt until fluffy and smooth, about 1–2 minutes.
  4. Adjust texture: Add heavy cream, 1 tablespoon at a time, and beat until the filling is silky and pipeable. You’re aiming for a thick mousse that holds peaks but isn’t stiff.
  5. Taste and tweak: Add a touch more sweetener or lemon juice if needed. The flavor should be bright with a gentle tang.
  6. Fill the berries: Transfer the filling to a piping bag fitted with a star or round tip, or use a zip-top bag with a small corner snipped off. Pipe the filling into each strawberry cavity, slightly mounding the top.
  7. Finish with garnish: Sprinkle with a little extra lemon zest. Add chopped nuts or coconut if you like a bit of crunch.
  8. Chill briefly: Refrigerate for 20–30 minutes to set the filling and firm up the berries. Serve chilled.