Cheesecake Deviled Strawberries
Cheesecake Deviled Strawberries are a delightful twist on both traditional cheesecake and strawberries. These bite-sized treats are filled with a creamy cheesecake mixture and topped with graham cracker crumbs, making them a perfect dessert for gatherings or a sweet snack.
Equipment
- 1 mixing bowl
- 1 hand mixer or whisk
- 1 small piping bag or zip-lock bag for filling
- 1 baking sheet or platter for serving
Ingredients
- 12 large fresh strawberries
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- ½ cup graham cracker crumbs for topping
- additional optional powdered sugar for dusting
- fresh optional mint leaves for garnish
Instructions
- Wash the strawberries and gently pat them dry. Cut off the green tops and carefully hollow out a small portion from the center of each strawberry using a small knife or spoon. Be careful not to pierce the bottom.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Use a hand mixer or whisk to beat the mixture until it is smooth and creamy.
- Transfer the cheesecake filling to a small piping bag or zip-lock bag. If using a zip-lock bag, snip off one corner to create a small opening. Pipe the cheesecake mixture into each hollowed-out strawberry until they are filled.
- Sprinkle graham cracker crumbs on top of each cheesecake-filled strawberry. For an extra touch, dust with additional powdered sugar, if desired.
- Arrange the filled strawberries on a baking sheet or platter. Garnish with fresh mint leaves for a pop of color. Serve immediately or refrigerate until ready to serve.
Notes
These strawberries are best served fresh, but they can be made a few hours in advance and kept in the refrigerator.
Feel free to customize the filling by adding a splash of lemon juice or a few drops of food coloring for a fun twist.