Cheesecake Deviled Strawberries

Introduction

Cheesecake Deviled Strawberries have quickly become one of my family’s favorite treats. A fresh and fruity twist on the traditional cheesecake, these strawberries are stuffed with a creamy, luscious cheesecake filling that has just the right amount of sweetness. The first time I made these for a family gathering, they disappeared so quickly that I barely had time to grab one for myself! Everyone, from kids to adults, loved how light, creamy, and refreshing they were. The graham cracker crumbs on top give them the perfect crunch to balance the smooth, velvety filling. These delightful bites are the perfect dessert for any occasion, whether it’s a summer BBQ, a holiday gathering, or just a fun treat to enjoy at home.

Ingredients

• 18–24 large strawberries
• 1 cup heavy whipping cream
• 1 (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)
• 1/2 cup graham cracker crumbs

Instructions

1. Prep the Strawberries: Start by cutting off the stems and slicing the strawberries in half. Then, carefully cut a small sliver off the back of each strawberry half so that they sit up straight when placed on a serving tray.
2. Hollow Out the Strawberries: Using a small melon baller or a spoon, hollow out the middle of each strawberry half. You don’t need to remove too much; just enough to create a small indent that will hold the cheesecake filling without it sliding off.
3. Whip the Cream: In a medium-sized mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form, which usually takes about 5 minutes.
4. Prepare the Cheesecake Filling: In a separate bowl, mix the softened cream cheese, sour cream, white sugar, vanilla extract, and lemon juice (if using) together with an electric mixer until smooth and creamy.
5. Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream too much. The goal is to keep the filling light and airy.
6. Fill the Strawberries: Transfer the cream cheese mixture into a piping bag fitted with a star tip (or any piping tip you prefer). Pipe the creamy filling onto each strawberry half, making sure it’s generously filled.
7. Garnish with Graham Cracker Crumbs: Finish off the strawberries by sprinkling graham cracker crumbs on top of each stuffed strawberry for that classic cheesecake crust flavor.

Nutrition Facts

• Servings: 18–24 strawberries (1 serving = 1 strawberry)
• Calories per serving: 70-100 calories (depending on the size of the strawberries and the amount of filling)

Preparation Time

• Prep time: 15 minutes
• Chill time: 30 minutes (optional, for better flavor)

How to Serve

• As an appetizer: Serve these strawberries at the start of a meal for a sweet, refreshing bite.
• For a party: These bite-sized treats are perfect for parties or gatherings where you want a sweet, easy-to-eat dessert.
• For a quick snack: Keep these in the fridge for a quick snack whenever the craving hits.
• On a dessert platter: Arrange these on a platter with other bite-sized desserts for an impressive spread.

Additional Tips

1. Use Fresh Strawberries: Always use fresh strawberries for the best flavor and texture. Overripe or mushy strawberries will not hold up well for this recipe.
2. Whip Cream for Stiff Peaks: Be sure to whip the cream until stiff peaks form to give the filling its light and airy texture.
3. Add More Flavor: Experiment with other extracts, such as almond or lemon, to give your cheesecake filling a unique twist.
4. Make Ahead: You can prepare the cheesecake filling and strawberries ahead of time. Just assemble and fill the strawberries right before serving.
5. Chill the Filling: If you have time, chill the cheesecake filling for about 30 minutes before filling the strawberries. This helps it set a bit and makes it easier to pipe.

Recipe Variations

• Chocolate Drizzle: Drizzle melted chocolate over the finished strawberries for a decadent twist.
• Berry Mix: Instead of just strawberries, use a mix of raspberries, blueberries, and blackberries for a colorful assortment.
• Lemon Cheesecake: Add more lemon zest or lemon juice to the cheesecake filling for a tangy twist.
• Nutty Topping: Instead of graham cracker crumbs, sprinkle chopped nuts like pecans, almonds, or walnuts on top for extra crunch.
• Coconut Cheesecake: Add shredded coconut to the filling for a tropical flavor.

Serving Suggestions

• With a Cup of Tea: Pair these Cheesecake Deviled Strawberries with a nice cup of tea or iced coffee for a delightful treat.
• On a Fruit Platter: Serve alongside a fresh fruit platter with melon, grapes, and citrus for a light and refreshing dessert option.
• With Ice Cream: Serve these strawberries with a scoop of vanilla ice cream for an indulgent dessert combination.

Freezing and Storage

• Freezing: While the strawberries themselves don’t freeze well, you can freeze the cheesecake filling in a separate container. When ready to serve, simply thaw and pipe it onto fresh strawberries.
• Storage: Store leftover Cheesecake Deviled Strawberries in an airtight container in the fridge for up to 2 days. They are best eaten fresh, as the strawberries will begin to soften after a while.

FAQ Section

1. Can I use whipped topping instead of heavy cream?
   Yes, you can substitute whipped topping, but the texture of the filling may be slightly different.
2. Can I use low-fat cream cheese?
   Yes, low-fat cream cheese can be used, but the filling may not be as rich and creamy.
3. How do I prevent the filling from sliding off the strawberries?
   Be sure to hollow out the strawberries just enough to hold the filling, and use a piping bag to pipe the mixture neatly.
4. Can I use a different fruit instead of strawberries?
   Yes, you can use other fruits like raspberries, blueberries, or even grapes.
5. Can I make these ahead of time?
   Yes, you can prepare the filling and strawberries ahead of time and fill them just before serving.
6. How long can I store these strawberries?
   Cheesecake Deviled Strawberries are best eaten within 2 days, but they can be stored in the fridge for up to 3 days.
7. What can I substitute for sour cream?
   Greek yogurt can be used as a substitute for sour cream if you prefer a slightly tangy flavor.
8. Can I make the filling without vanilla extract?
   Yes, you can omit the vanilla extract, though it adds a pleasant flavor.
9. Can I use graham cracker crumbs from a store-bought crust?
   Yes, store-bought graham cracker crust crumbs work perfectly for the topping.
10. Can I make these strawberries without lemon juice?
    Yes, lemon juice is optional, but it does help balance the sweetness with a little tang.

Conclusion

Cheesecake Deviled Strawberries are an easy and fun dessert that everyone will enjoy. With their creamy cheesecake filling, fresh strawberries, and a hint of graham cracker crunch, they are the perfect treat for any occasion. Whether you’re hosting a party or simply craving a sweet snack, these little bites are sure to impress. So, grab some fresh strawberries, whip up the cheesecake filling, and enjoy this delightful dessert that combines the best of cheesecake and fresh fruit!

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