🍓 Cheesecake Deviled Strawberries
🍽️ Makes: 20–24 pieces
⏱️ Prep Time: 20 min | Chill Time: 15–30 min (optional)
🧂 Ingredients
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1 lb (450g) fresh strawberries, large and firm
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8 oz (225g) cream cheese, softened
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1/4 cup powdered sugar (adjust to taste)
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1 tsp vanilla extract
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2–3 tbsp heavy cream (or milk, for smooth texture)
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Optional: graham cracker crumbs, mini chocolate chips, or melted chocolate for garnish
🔪 Instructions
1. Prepare the Strawberries
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Rinse and dry strawberries thoroughly.
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Cut each berry in half lengthwise.
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Use a small spoon, melon baller, or paring knife to scoop out a shallow cavity in the center of each half to make room for the filling. Set aside.
2. Make the Cheesecake Filling
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In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
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Add heavy cream, 1 tbsp at a time, until the filling is light and pipeable but not runny.
3. Fill the Strawberries
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Spoon the filling into a piping bag fitted with a star or round tip (or use a zip-top bag with the corner snipped).
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Pipe the cheesecake mixture into each hollowed strawberry half, creating a swirl like deviled eggs.
4. Garnish (Optional but Recommended)
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Sprinkle with graham cracker crumbs for that classic cheesecake touch.
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Add a tiny chocolate chip, drizzle of melted chocolate, or fresh mint leaf if desired.
5. Chill (Optional)
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Refrigerate for 15–30 minutes before serving to let the filling firm up slightly.
🧁 Tips & Variations
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Want more sweetness? Add a bit of lemon zest or swap in honey or maple syrup for the powdered sugar.
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For a chocolate version, add 2 tbsp cocoa powder to the filling.
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Make ahead: Strawberries can be prepped and filled a few hours in advance — just keep chilled until ready to serve.
Would you like a low-carb/keto version, or ideas to make these festive for holidays (like red & green for Christmas or heart-shaped for Valentine’s)?