Cheesecake Deviled Strawberries
Cheesecake deviled strawberries pair sweet berries with a smooth cream cheese filling and a light graham cracker topping. They make a simple, no-bake option for gatherings or last-minute treats.
Servings 15 - 20 deviled strawberries
Ingredients
- 1 lb strawberries
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup heavy cream
- ¼ cup graham cracker crumbs
Instructions
- Line a baking sheet with parchment paper.
- Wash and dry the strawberries thoroughly. Slice each strawberry in half lengthwise. Carefully cut a small slice off the back of each half so they sit flat.
- Use a small spoon or melon baller to gently scoop a shallow indent into the center of each strawberry half so it can hold the filling.
- Transfer to the prepared baking sheet.
- In a mixing bowl, beat the cream cheese, powdered sugar, salt, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy. Be careful not to deflate the whipped cream.
- Transfer the filling to a piping bag (or a zip-top bag with the corner snipped off). Pipe the filling onto the cut side of each strawberry half.
- Sprinkle graham cracker crumbs over the top of each deviled strawberry.
Notes
Best served fresh, but can be stored in the refrigerator for up to 24 hours.