Description
Delightfully sweet and creamy Deviled Strawberries made with a luscious cheesecake filling. Fresh strawberries are hollowed and filled with a smooth mixture of cream cheese, whipped cream, sour cream, and vanilla, topped with crunchy graham cracker crumbs. This easy no-bake dessert is perfect for parties, gatherings, or a light indulgence.
Ingredients
Scale
Strawberries
- 18-24 large strawberries
Cheesecake Filling
- 1 cup heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- 1/3 cup sour cream
- 2/3 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional)
Topping
- 1/2 cup graham cracker crumbs
Instructions
- Prepare the Strawberries: Cut off the stems of the 18-24 large strawberries and slice each strawberry in half. Using a melon baller or small spoon, carefully hollow out the center of each strawberry half to create a cavity for the filling.
- Whip the Cream: In a mixing bowl, whip 1 cup of heavy whipping cream using a hand mixer or stand mixer until stiff peaks form. This will provide a light and fluffy texture to the cheesecake filling.
- Make the Cheesecake Mixture: In a separate bowl, blend together 8 ounces of softened cream cheese, 1/3 cup sour cream, 2/3 cup sugar, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice (optional) until smooth and creamy with no lumps.
- Combine Whipped Cream and Cheesecake Mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula, mixing carefully to keep the filling light and airy without deflating the whipped cream.
- Fill the Strawberries: Use a piping bag or small spoon to fill each hollowed-out strawberry half with the cheesecake filling, making sure each cavity is generously stuffed but not overflowing.
- Add the Topping: Sprinkle ½ cup of graham cracker crumbs over the filled strawberries for a crunchy texture contrast and extra flavor.
- Chill and Serve: Place the filled strawberries in the refrigerator and chill for at least 30 minutes before serving. Chilling allows the flavors to meld and the filling to firm up for the best taste and presentation.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- The lemon juice is optional but adds a subtle tanginess to balance the sweetness.
- To make piping easier, chill the filling before filling the strawberries if it seems too soft.
- These are best served the same day they are made but can be stored in the refrigerator for up to 24 hours.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs or toasted nuts.
