Cheesecake Deviled Strawberries are a fun twist on dessert! Sweet strawberries are stuffed with a creamy cheesecake filling and topped with a sprinkle of graham cracker crumbs. Yum!
These treats are perfect for a party or just a sweet snack. I love how easy they are to make. Just scoop, stuff, and enjoy! It’s like cheesecake without the fork! 🍓
Key Ingredients & Substitutions
Strawberries: Use large, firm strawberries for the best results. If strawberries are out of season, you could try this with raspberries or blueberries, but remember, the filling won’t sit as well in those.
Cream Cheese: Regular cream cheese is ideal for a creamy texture. For a lighter option, use Neufchâtel cheese. If vegan, try vegan cream cheese made from cashews or almond products!
Powdered Sugar: This adds sweetness and helps create a smooth filling. If you need a sugar substitute, use a granular alternative, like erythritol or monk fruit sweetener, but it may alter the texture slightly.
Heavy Whipping Cream: This helps to create a light and fluffy texture. If you’re looking for a dairy-free option, use coconut cream or a non-dairy whipping cream. Both work nicely!
Graham Cracker Crumbs: Traditional for that cheesecake crust. If gluten-free, opt for gluten-free graham crackers or use crushed nuts mixed with melted butter for a nutty crust.
What’s the Best Way to Hollow Out Strawberries?
Hollowing out strawberries can be tricky! Here’s a simple method to get the most filling space:
- Use a paring knife to carefully cut around the core in a cone shape, starting from the bottom, but don’t go all the way through. You want to keep the top intact for presentation.
- Use a small spoon or a melon baller to scoop out the insides. Work slowly and gently to avoid puncturing the sides.
This creates perfect little cups for the cheesecake filling while showcasing the strawberry’s beauty! Enjoy making these delightful treats!
Cheesecake Deviled Strawberries
Ingredients You’ll Need:
For the Strawberries:
- 16 large fresh strawberries
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream, chilled
For the Crust:
- 1/2 cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare. Plus, you’ll want to add 30 minutes for the strawberries to chill in the fridge to help the filling set. Altogether, you’re looking at around 50 minutes, and the results are so worth the wait!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by washing the strawberries gently under cool water. Pat them dry with a paper towel. Carefully slice off the green tops, leaving about 1/4 inch of fruit attached to the leaves. Use a small knife or melon baller to scoop out a small cone-shaped section from the bottom of each strawberry. Be gentle so you don’t pierce through the side, creating a lovely little cup for the filling.
2. Make the Graham Cracker Crust:
In a small bowl, mix the graham cracker crumbs with the melted butter until it feels like wet sand. Press this mixture firmly into the bottom of each hollowed-out strawberry half. This will create a delicious “crust” to hold the cheesecake filling.
3. Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese using a hand mixer or a whisk until it’s smooth and creamy. Add in the powdered sugar and vanilla extract, and mix until everything is combined and creamy.
4. Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. This means that when you lift the whisk or mixer out, the cream holds its shape. It’s the key to making the filling light and fluffy!
5. Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture. Be careful to keep the lightness of the whipped cream so your filling remains airy and delicious!
6. Fill the Strawberries:
Transfer the cheesecake filling into a piping bag fitted with a star tip for a pretty finish, or use a small spoon to fill each strawberry generously. This is where you can get creative!
7. Chill Before Serving:
Place the filled strawberries in the refrigerator for at least 30 minutes before serving. This time allows the filling to firm up and makes the strawberries extra refreshing!
8. Serve and Enjoy:
Once chilled, serve your Cheesecake Deviled Strawberries cold. They make for delightful bite-sized treats that are perfect for parties, snacks, or even a special dessert. Enjoy the creamy, crunchy goodness!
Can I Use Frozen Strawberries Instead?
Fresh strawberries work best for this recipe, as they hold their shape and flavor nicely. If using frozen strawberries, make sure to fully thaw and drain them, then gently dry to remove excess moisture before hollowing and filling.
How Long Can I Store Leftovers?
Leftover Cheesecake Deviled Strawberries are best enjoyed within 1 to 2 days. Store them in an airtight container in the refrigerator to keep the filling fresh, but be aware that the strawberries may soften over time.
Can I Make the Filling in Advance?
Absolutely! You can prepare the cheesecake filling ahead of time and store it in the refrigerator for up to 2 days. Just fill the strawberries right before serving for the best texture and flavor.
What Can I Substitute for Heavy Cream?
If you need a dairy-free alternative, try using coconut cream or a non-dairy whipped topping. Just keep in mind that this may change the flavor slightly, but it will still make a delicious filling!
