Cheesecake Deviled Strawberries

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup heavy whipping cream

½ cup graham cracker crumbs

Optional Toppings

Chocolate drizzle

Mini chocolate chips

Lemon zest

Preparation
Step 1: Prepare the Strawberries

Wash and dry the strawberries thoroughly. Remove the stems, slice each strawberry in half lengthwise, and carefully scoop out a small portion of the center to create space for the filling.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined and creamy.

Step 3: Whip the Cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. This keeps the filling light and fluffy.

Step 4: Combine the Filling

Gently fold the whipped cream into the cream cheese mixture until smooth and airy. Avoid overmixing.

Step 5: Fill and Finish

Pipe or spoon the cheesecake mixture into each strawberry half. Sprinkle with graham cracker crumbs and add optional toppings if desired.

Variation

Chocolate Cheesecake Strawberries: Add cocoa powder or drizzle melted chocolate.

Lemon Cheesecake Version: Add lemon zest and a splash of lemon juice.

Caramel Cheesecake Strawberries: Drizzle caramel sauce on top.

Keto-Friendly: Use a sugar-free sweetener and skip the graham crumbs.

Mini Oreo Version: Replace graham crumbs with crushed cookies.

Cooking Note

Dry strawberries thoroughly before filling. Excess moisture can cause the filling to slide out and affect presentation.

Serving Suggestions

Serve Cheesecake Deviled Strawberries chilled on a dessert platter. They pair beautifully with champagne, iced tea, or coffee and are perfect alongside other bite-size desserts.

Tips

Choose large, firm strawberries for easy filling.

Use full-fat cream cheese for best texture.