If you’re looking for a fun, easy Halloween treat that’s almost too cute to eat, these Mummy Cheesecake Stuffed Strawberries are it! Fresh strawberries are dipped in white chocolate, decorated with mummy bandages and candy eyes, and filled with a creamy, naturally sweetened cheesecake filling.
The best part? The cheesecake filling is made with Lifeway Farmer Cheese, honey, monk fruit powdered sugar, and vanilla for a delicious, protein-rich twist on traditional cheesecake filling. These adorable little strawberry mummies are perfect for Halloween parties, spooky snack boards, or a fun treat to make with the kids!
Plus, they’re naturally gluten-free and can be made without refined sugar when you use naturally sweetened white chocolate and candy eyes.
FAQs
Can I make mummy cheesecake stuffed strawberries ahead of time?
Yes! You can prepare and decorate the chocolate-covered strawberries a few hours ahead of time and store them in the refrigerator. The cheesecake filling can also be prepared separately and refrigerated in an airtight container.
For the best results, I recommend filling the strawberries shortly before serving to keep them looking fresh.
Can I use cream cheese instead of farmer cheese?
Yes! Traditional cream cheese can be substituted for the farmer cheese if that’s what you have available. However, I love using Lifeway Farmer Cheese because it creates a delicious, creamy filling while adding protein and probiotics.
Are these mummy cheesecake strawberries gluten-free?
Yes, these strawberries are naturally gluten-free when made with gluten-free chocolate, candy eyes, and other ingredients. Always check your ingredient labels if you’re serving someone with a gluten allergy or sensitivity.
Are these Halloween strawberries refined sugar-free?
The cheesecake filling is sweetened with honey and monk fruit powdered sugar instead of refined sugar. To make the entire recipe refined sugar-free, choose white chocolate and candy eyes made without refined sugar.
How should I store cheesecake stuffed strawberries?
Store the finished strawberries in a single layer in an airtight container in the refrigerator. They’re best enjoyed the same day they’re assembled, since strawberries can release moisture as they sit.
Can I freeze cheesecake stuffed strawberries?
I don’t recommend freezing them. Strawberries tend to become soft and watery after thawing, which can affect both the chocolate coating and cheesecake filling.
Tips for Making the Best Mummy Cheesecake Stuffed Strawberries
Choose larger strawberries. Large, firm strawberries are easier to hollow out and give you more room for that delicious cheesecake filling.
Dry the strawberries completely. Chocolate and water don’t mix well! Pat the strawberries dry with a paper towel before dipping.
Don’t overheat the chocolate. Melt the white chocolate slowly, stirring frequently to prevent it from burning or becoming thick and clumpy.
Use an immersion blender. Since the cheesecake filling is a relatively small batch, I find an immersion blender is the easiest way to get a smooth, creamy consistency.
Add the candy eyes before the chocolate sets. This helps them stick to the mummy bandages without needing additional chocolate.
Fill shortly before serving. For the freshest texture and appearance, wait until closer to serving time to add the cheesecake filling.
More Easy Halloween Treats
If you’re looking for more fun Halloween recipes, try:
- Apple Skull Galette – A spooky twist on a classic apple galette with apple halves carved into skulls.
- Halloween Snow Caps – Little white chocolate ghosts made with sprinkles.
- Spider Hot Dogs – An easy savory Halloween recipe that’s always fun for kids.
- Ghost Dates – A naturally sweet Halloween treat.
- Chocolate Strawberry Witch Brooms – Strawberries and chocolate turned into adorable little witch brooms.
Mummy Cheesecake Stuffed Strawberries
Ingredients
- 12 large strawberries washed and dried
- ½ cup farmer cheese
- 1 tablespoon honey
- ½ tablespoon monk fruit powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate melted
- 24 candy eyes
Instructions
- Prepare the strawberries. Remove the tops and hull the centers of the strawberries, creating a cavity for the cheesecake filling. Pat completely dry.
- Dip in chocolate. Dip the strawberries in melted white chocolate and place on a parchment-lined baking sheet. Refrigerate until the chocolate hardens.
- Decorate the mummies. Transfer the remaining melted white chocolate to a piping bag or zip-top bag with a small corner cut off. Pipe the chocolate back and forth across each strawberry to resemble mummy bandages. Immediately add two candy eyes to each strawberry. Refrigerate until set.
- Make the cheesecake filling. Combine the farmer cheese, honey, monk fruit powdered sugar, and vanilla in a blender or use an immersion blender. Blend until smooth and creamy.
- Fill the strawberries. Transfer the cheesecake filling to a piping bag. Pipe the filling into the hollowed-out center of each strawberry, finishing with a swirl on top.
- Serve. Keep refrigerated until ready to enjoy!
Notes
- Use large, firm strawberries for easier filling.
- Make sure the strawberries are completely dry before dipping in chocolate.
- Store in the refrigerator and enjoy the same day for the best texture.
- The cheesecake filling can be made ahead of time and refrigerated separately.
