Cheesecake Deviled Strawberries
These cheesecake-stuffed strawberries combine fresh berries with creamy no-bake cheesecake filling and graham cracker crumbs for an easy, elegant bite-size dessert.
Ingredients
Ingredients
- 24 large strawberries rinsed and patted dry
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 tsp vanilla bean paste
- 1/2 cup heavy cream cold
- 2 graham crackers finely crushed
Instructions
- Slice each strawberry in half lengthwise, keeping the green stems attached if possible.
- Cut a very thin slice off the back of each strawberry half so it sits flat on a tray.
- Use a small melon baller or measuring spoon to carefully scoop a shallow hollow in the center of each strawberry half, taking care not to scoop all the way through.
- Place the prepared strawberry halves on a parchment-lined baking sheet or platter and refrigerate while you make the filling.
- In a medium bowl, whip the cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes, then set aside.
- In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla bean paste on medium speed until completely smooth and fluffy, scraping down the sides of the bowl as needed.
- Gently fold the whipped cream into the cream cheese mixture in two additions until fully combined and light.
- Transfer the cheesecake filling to a piping bag fitted with a star tip, or to a zip-top bag with one corner snipped off.
- Pipe the cheesecake filling into the hollow of each strawberry half, creating a tall swirl on top.
- Sprinkle the tops evenly with the finely crushed graham cracker crumbs.
- Refrigerate the filled strawberries for at least 1 hour before serving so the filling sets and the flavors meld.
Notes
- Use large, firm strawberries so they are easier to hollow out and will stand upright when filled.
- Cut only a very thin slice off the back so the strawberries sit flat without losing too much fruit.
- Do not hollow the berries too deeply or the filling may leak out the bottom.
- Whip the cream to stiff peaks so the filling holds its shape when piped.
- Beat the cream cheese until completely smooth before folding in the whipped cream to avoid lumps.
- Pipe the filling generously but keep the edges of the berries clean for a neat presentation.
- For the best texture, add the graham cracker crumbs just before serving so they stay crisp.
- Keep the filled strawberries refrigerated and serve within 24 hours; they are best within 4 hours of assembly.
- Do not freeze the filled strawberries as the texture of the fruit and filling will suffer.
- Cut only a very thin slice off the back so the strawberries sit flat without losing too much fruit.
- Do not hollow the berries too deeply or the filling may leak out the bottom.
- Whip the cream to stiff peaks so the filling holds its shape when piped.
- Beat the cream cheese until completely smooth before folding in the whipped cream to avoid lumps.
- Pipe the filling generously but keep the edges of the berries clean for a neat presentation.
- For the best texture, add the graham cracker crumbs just before serving so they stay crisp.
- Keep the filled strawberries refrigerated and serve within 24 hours; they are best within 4 hours of assembly.
- Do not freeze the filled strawberries as the texture of the fruit and filling will suffer.