Deviled Cheesecake Stuffed Strawberries Recipe
Introduction
Deviled Strawberries are a delightful twist on classic stuffed treats, combining fresh strawberries with a creamy cheesecake filling. These bite-sized desserts are perfect for parties or a sweet snack anytime.
Ingredients
- 18-24 large strawberries
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened to room temperature
- ⅓ cup sour cream
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional but recommended)
- ½ cup graham cracker crumbs
Instructions
- Step 1: Wash and dry the strawberries thoroughly. Cut off the stems and slice each strawberry in half lengthwise. Trim a small sliver off the back of each half so they sit upright. Use a small melon baller or spoon to carefully hollow out a small well in the center of each half, being careful not to remove too much.
- Step 2: In a medium bowl, beat the heavy whipping cream on high speed until stiff peaks form, about 5 minutes. Set aside.
- Step 3: In a large bowl, beat the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) until smooth and creamy with no lumps, about 2-3 minutes.
- Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined, keeping the mixture light and fluffy.
- Step 5: Transfer the filling to a piping bag fitted with a star tip. Pipe a generous swirl into the hollow of each strawberry half. Alternatively, use a ziplock bag with a corner cut off or spoon the filling carefully.
- Step 6: Sprinkle graham cracker crumbs on top of each filled strawberry for a crunchy finish.
- Step 7: Arrange the strawberries on a serving platter, cover, and refrigerate until ready to serve. Serve chilled for best flavor and texture.
Tips & Variations
- Use fresh, firm strawberries to ensure the halves hold their shape and filling well.
- For a flavored twist, add a teaspoon of lemon zest or a splash of liqueur to the cream cheese mixture.
- If you prefer a sweeter filling, increase the sugar by a tablespoon or two.
- Try topping with crushed nuts or mini chocolate chips instead of graham cracker crumbs.
Storage
Store the deviled strawberries in an airtight container in the refrigerator for up to 2 days. Because the filling is dairy-based and the strawberries release moisture, they are best eaten fresh. Reheat is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, you can make the cream cheese filling a few hours ahead and keep it refrigerated. Just fold in the whipped cream before filling the strawberries for best texture.
What can I use if I don’t have a piping bag?
A small ziplock bag with a corner snipped off works well as a substitute for piping the filling into the strawberries.
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Deviled Cheesecake Stuffed Strawberries Recipe
- Total Time: 15 minutes
- Yield: 18–24 stuffed strawberry halves 1x
- Diet: Vegetarian
Description
Deviled Strawberries (Cheesecake Stuffed) are a delightful and indulgent treat featuring fresh strawberries hollowed out and filled with a creamy, sweetened cheesecake mixture topped with crunchy graham cracker crumbs. Perfect for parties or a refreshing dessert, these bite-sized delights combine the freshness of fruit with the richness of cheesecake and the crisp texture of graham crackers.
Ingredients
Strawberries
- 18–24 large strawberries
Cheesecake Filling
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened to room temperature
- ⅓ cup sour cream
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional but recommended)
Topping
- ½ cup graham cracker crumbs
Instructions
- Prep the strawberries: Wash and dry the strawberries thoroughly. Cut off the stems and slice each strawberry in half lengthwise. Slice a small sliver off the back of each half to help them stand upright. Using a small melon baller or spoon, hollow out a small well in the center of each strawberry half, being careful not to remove too much and maintaining a small cavity for the filling.
- Make the whipped cream: In a medium mixing bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 5 minutes. Set aside this whipped cream for folding later.
- Make the cream cheese mixture: In a large bowl, beat together the softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice until smooth and creamy without lumps, approximately 2 to 3 minutes using an electric mixer.
- Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Use careful folding motions to retain the light and fluffy texture, continuing until fully incorporated.
- Fill the strawberries: Transfer the cheesecake filling into a piping bag fitted with a star tip. Pipe a generous swirl of filling onto each strawberry half, starting at the center and swirling upward. If you don’t have a piping bag, use a ziplock bag with a corner cut off or spoon the filling carefully onto the strawberries.
- Add the topping: Sprinkle graham cracker crumbs liberally on top of each filled strawberry half for a delightful crunchy contrast.
- Chill and serve: Arrange the filled strawberries on a serving platter and refrigerate until ready to serve. These are best enjoyed chilled and should be kept refrigerated until serving.
Notes
- For best results, use fresh, large strawberries that are firm and juicy.
- The lemon juice is optional but helps to brighten the flavor and balance the sweetness.
- You can substitute graham cracker crumbs with crushed digestive biscuits for a similar effect.
- If you prefer a lighter dessert, reduce the sugar slightly or use a sugar substitute.
- These can be prepared a few hours in advance and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: deviled strawberries, cheesecake stuffed strawberries, no-bake dessert, strawberry dessert, cream cheese filling, graham cracker topping
