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Strawberry Cheesecake Stuffed Strawberries {no sugar added}

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Although it’s not technically strawberry season quite yet, the plump red berries have been juicy, sweet, and downright delicious lately; and they take center stage in these delectable little treats.

The “cheesecake” filling is comprised of neufchâtel (reduced fat) cream cheese, a touch of vanilla extract, and this glorious apple juice-sweetened strawberry spread:

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I prefer jams/preserves that contain no added sugar, and this Rigoni di Asiago Fiordifrutta fits the bill perfectly! It is everything you want in a strawberry spread, minus the sugar.

These cheesecake stuffed strawberries would be perfect as a healthy Easter dessert, part of a Mother’s Day brunch spread, or as a sweet everyday snack. You could add some graham cracker crumbs sprinkled on top in keeping with the cheesecake theme, but they are perfectly tasty unadorned.

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*I received free product in exchange for this review & recipe. All opinions are my own.

Strawberry Cheesecake Stuffed Strawberries {no sugar added}

by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients (10 stuffed strawberries)

Instructions

In a food processor, combine the softened neufchâtel, Fiordifrutta, and vanilla extract. Process until smooth & fully combined.

Snip the corner off of a zip top plastic bag, spoon in the strawberry cheesecake filling, and let chill in the fridge for at least an hour.

Cut the green tops off of the strawberries, as well as a bit of the bottom (tip) end so they can stand upright. Carefully hollow out the insides of the strawberries to create a space to pipe in the cheesecake filling.

When the cheesecake filling has chilled and firmed up a bit, pipe it into the hollowed out strawberries. Either serve immediately, or transfer to a container with an airtight lid and store in the fridge.

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