introduction

Deviled Strawberries with cheesecake filling are a delightful twist on a classic dessert. These bite-sized treats combine the sweetness of strawberries with a creamy, flavorful filling that is simply irresistible. Whether for a special occasion or just a sweet snack, they are sure to impress.

why make this recipe

This recipe is perfect for anyone looking to enjoy a fun and tasty treat without a lot of fuss. It’s simple, requires minimal ingredients, and is a hit at parties, picnics, or even as a delightful dessert for a family dinner. Plus, they look beautiful on any dessert table!

how to make Deviled Strawberries

Ingredients:

18-24 large strawberries
1 cup heavy whipping cream
1 (8 ounce) package of cream cheese, softened
1/3 cup sour cream
2/3 cup white granulated sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice (optional)
1/2 cup graham cracker crumbs

Directions:

Prep the strawberries by cutting off the stems and slicing them in half.
Cut a small sliver off the back of each strawberry half to help them sit up straight.
Use a small melon baller to hollow out the middle of each half. Don’t remove too much; just make a small indent so that the cream cheese filling will stay put.
In a medium-sized mixing bowl, beat the heavy whipping cream until stiff peaks form, which takes about 5 minutes.
In another bowl, mix the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) with an electric mixer until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Fill a piping bag with the cream cheese mixture (you can use a star tip for a nice effect) and pipe it onto each sliced strawberry.
Finish with a sprinkle of graham cracker crumbs.
Serve and enjoy!

how to serve Deviled Strawberries

Serve these delicious Deviled Strawberries chilled on a beautiful platter. They make great finger food at parties and can be enjoyed as a refreshing dessert on hot days. Pair them with a cup of tea or coffee for a delightful treat.

how to store Deviled Strawberries

To store leftover Deviled Strawberries, cover them with plastic wrap and keep them in the refrigerator. It’s best to eat them within 2-3 days for the freshest taste, as the strawberries can become soggy over time.

tips to make Deviled Strawberries

Choose strawberries that are firm and ripe for the best flavor and texture.
If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off as an alternative.
Experiment with different toppings like chocolate shavings or chopped nuts for added crunch and flavor.

variation (if any)

You can customize the filling by adding different flavors. For example, mix in some cocoa powder for a chocolate cheesecake filling, or add a tablespoon of peanut butter for a nutty twist.

FAQs

1. Can I make the filling ahead of time?
Yes, you can prepare the cream cheese filling a day in advance and store it in the refrigerator. Just fill the strawberries right before serving for the best taste.

2. Are these gluten-free?
To make gluten-free Deviled Strawberries, use gluten-free graham cracker crumbs or replace them with chopped nuts or crushed gluten-free cookies.

3. How many strawberries does this recipe make?
This recipe makes about 18-24 Deviled Strawberries, depending on the size of your berries and how much filling you use in each one.