Cheesecake Deviled Strawberries
Cheesecake Deviled Strawberries are a fun and easy twist on classic cheesecake. Fresh strawberries are filled with a creamy cheesecake mixture and topped with graham cracker crumbs for a perfect bite-sized treat!
Equipment
- Mixing bowl
- Electric mixer for blending cheesecake filling
- Piping bag with star tip for filling strawberries
- Paring knife for hulling strawberries
- Baking sheet or serving platter
Ingredients
- 20 large strawberries washed and hulled
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 0.5 cup graham cracker crumbs for topping
- 1 tbsp melted butter optional, for graham topping
Instructions
- Using a paring knife, hull the strawberries and create a small cavity for the filling. Set aside.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Transfer the cheesecake mixture to a piping bag fitted with a star tip. Pipe the filling into each strawberry, allowing it to slightly overfill for a decorative look.
- In a small bowl, mix graham cracker crumbs with melted butter (optional). Sprinkle over the filled strawberries.
- Arrange the filled strawberries on a serving platter and serve immediately or refrigerate until ready to enjoy.
Notes
- Optional Equipment: A small melon baller can also be used to hollow out strawberries.
- Customization: Add a drizzle of chocolate or caramel sauce for extra indulgence.
- Storage: Keep refrigerated for up to 2 days. Best served fresh.
- Serving Tip: These make a beautiful presentation for parties or special occasions.