Deviled Strawberries
Creamy cheesecake filling piped into fresh strawberry halves creates a delightful bite-sized treat, perfect for parties and celebrations.
Ingredients
Main Ingredients
- 18–24 str strawberries large strawberries (choose firm, ripe berries)
- 1 cups heavy whipping cream
- 1 8-ounce package cream cheese, softened
- 1/3 cups sour cream
- 2/3 cups granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional) Brightens flavor
- 1/2 cups graham cracker crumbs
Instructions
Preparation
- Rinse and dry strawberries. Remove stems and slice each berry in half lengthwise.
- Trim a small sliver from the back of each half so they sit flat on a platter.
- Use a small melon baller (or teaspoon) to scoop a shallow well in the center of each half, ensuring not to hollow too deep.
Filling Preparation
- In a medium bowl, beat the heavy whipping cream on medium-high until stiff peaks form (about 4–6 minutes).
- In a separate bowl, beat the softened cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and lump-free.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Assembly
- Fit a piping bag with a star or round tip and fill it with the cheesecake filling.
- Pipe a rosette or dollop onto each strawberry half.
- Sprinkle graham cracker crumbs over the filled berries for texture.
- Chill briefly (15–30 minutes) if desired, then serve.
Notes
For a lighter version, swap half the heavy cream with whipped topping. For gluten-free, substitute with gluten-free cookie crumbs. Store in an airtight container for best texture.