Ingredients
1 pound large fresh strawberries
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/2 cup crushed graham crackers (optional topping)
1 tablespoon melted butter (optional, for graham topping)
Instructions
Wash the strawberries gently and pat them completely dry. Cut each strawberry in half lengthwise.
Use a small spoon or melon baller to carefully hollow out a small space in the center of each strawberry half to make room for the filling.
In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add powdered sugar and vanilla extract, then mix until fully combined and creamy.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and smooth.
Transfer the cheesecake filling into a piping bag or a zip-top bag with the corner snipped off.
Pipe the filling into each hollowed strawberry half, filling generously.
If desired, mix crushed graham crackers with melted butter and sprinkle over the filled strawberries for a cheesecake crust effect.
Place the Cheesecake Deviled Strawberries in the refrigerator for 20–30 minutes before serving to allow the filling to set slightly.
Serve chilled for the best texture and flavor.
Notes
Use firm, large strawberries so they hold the filling well.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Do not over-whip the cream, or the filling may become grainy.
You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours.
Assemble Cheesecake Deviled Strawberries just before serving for the freshest presentation.
Optional toppings include chocolate drizzle, caramel sauce, or fresh fruit pieces.
Prep Time 15 minutes | Chill Time 30 minutes | Total Time 45 minutes
- Prep Time: 15
- Cook Time: 30