Description
These Cheesecake Deviled Strawberries are a fun, bite-sized dessert featuring juicy strawberries filled with a creamy, sweet cheesecake filling and topped with graham cracker crumbs for that classic cheesecake touch. Perfect for parties, these are easy to make and irresistibly delicious!
Ingredients
Scale
- 1 pint fresh strawberries (about 24 large strawberries)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- Optional toppings: chocolate drizzle, crushed nuts, or sprinkles
Instructions
-
Prepare the Strawberries:
- Wash and dry the strawberries thoroughly. Remove the green tops, and use a paring knife or melon baller to hollow out a small cavity in each strawberry.
-
Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, continuing to beat until fully combined and fluffy.
-
Fill the Strawberries:
- Transfer the cheesecake mixture to a piping bag with a star tip (or use a small spoon). Pipe the filling into the hollowed-out centers of the strawberries, letting it slightly overflow for a decorative effect.
-
Add Toppings:
- Sprinkle graham cracker crumbs over each filled strawberry. For extra flair, drizzle with melted chocolate, or garnish with crushed nuts or sprinkles.
-
Chill and Serve:
- Place the filled strawberries on a serving platter and refrigerate for at least 30 minutes to allow the filling to set. Serve chilled for the best flavor.
Notes
- Make-Ahead Tip: Store filled strawberries in an airtight container in the refrigerator for up to 24 hours. For longer storage, keep the filling and strawberries separate and fill just before serving.
- Flavor Variations: Add lemon zest to the filling for a tangy twist, or try almond extract for a unique flavor.