Mummy Cheesecake Stuffed Strawberries
These adorable Mummy Cheesecake Stuffed Strawberries are made with fresh strawberries dipped in white chocolate, decorated with spooky mummy bandages, and filled with a creamy, naturally sweetened farmer cheese cheesecake filling. A fun, easy, no-bake Halloween treat!
Servings: 12 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.