Cheesecake Deviled Strawberries
Juicy strawberries filled with luscious whipped cheesecake filling, topped with graham cracker crumbs and lemon zest. These elegant bite-sized treats are perfect for parties and special occasions.
Equipment
- Paring knife or melon baller
- Mixing bowls
- Electric mixer
- Whisk or spatula
- Piping bag or ziplock bag
Ingredients
Strawberries
- 24 large fresh strawberries tops trimmed and hollowed
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup heavy cream whipped to stiff peaks
Graham Cracker Base
- 1/4 cup graham cracker crumbs
- 1 tbsp butter melted
Toppings
- 1 tsp lemon zest
Instructions
- Wash strawberries and pat completely dry. Trim tops and slice a small piece off the bottom so they stand. Hollow out centers using a paring knife or melon baller.
- In a bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla and mix until velvety.
- Whip heavy cream in a separate bowl to stiff peaks. Gently fold whipped cream into cream cheese mixture until light and fluffy.
- Combine graham cracker crumbs with melted butter until texture resembles wet sand.
- Spoon a pinch of graham mixture into each hollowed strawberry base.
- Transfer cheesecake filling to a piping bag and pipe into each strawberry in decorative swirls.
- Top with a sprinkle of graham cracker crumbs and lemon zest.
- Chill for at least 30 minutes before serving for best texture and flavor.
Notes
Use strawberries with flat bottoms for better stability. Components can be made ahead but assemble just before serving to avoid sogginess. Substitute crushed vanilla wafers or shortbread for graham cracker crumbs if desired.