Deviled Strawberries
Delightful bite-sized treats featuring sweet strawberries filled with a creamy cheesecake filling, perfect for any occasion.
Ingredients
Main Ingredients
- 18-24 large large strawberries Choose firm and ripe strawberries.
- 1 cup heavy whipping cream
- 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) Optional for added flavor.
- 1/2 cup graham cracker crumbs For topping.
Instructions
Preparation
- 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, making a small indent for the cream cheese filling.
Mixing the Filling
- In a medium-sized mixing bowl, beat the heavy whipping cream until stiff peaks form, about 5 minutes.
- In another bowl, mix the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
Assembly
- Fill a piping bag with the cream cheese mixture and pipe it onto each sliced strawberry.
- Finish with a sprinkle of graham cracker crumbs.
- Serve chilled on a platter.
Notes
For best taste, serve chilled. Store leftovers in the refrigerator for 2-3 days, covered with plastic wrap. Consider using a zip-top bag as an alternative to a piping bag for filling.