Deviled Strawberries
These delightful treats feature fresh strawberries filled with a luscious cheesecake mixture, making for a sweet and refreshing dessert perfect for any occasion.
Ingredients
Main Ingredients
- 18-24 large large strawberries Choose firm strawberries for better filling.
- 1 cup heavy whipping cream Can substitute with coconut cream for a dairy-free option.
- 1 package cream cheese (8 ounce, softened) Ensure cheese is at room temperature for easy mixing.
- ⅓ cup sour cream
- ⅔ cup white granulated sugar Can use sugar substitutes if desired.
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional) Adds a citrusy zing.
- ½ cup graham cracker crumbs For a gluten-free option, use crushed nuts.
Instructions
Preparation
- Gather all your ingredients and tools.
- Ensure your cream cheese is at room temperature for smooth mixing.
- Rinse your strawberries and set aside to dry completely.
Hollowing and Filling
- Cut off the stems and slice strawberries in half lengthwise.
- Create a stable base by cutting a sliver off the back of each half.
- Use a melon baller to hollow out the center of each strawberry half.
- In a mixing bowl, beat the heavy cream until stiff peaks form (about 5 minutes).
- In another bowl, combine cream cheese, sour cream, sugar, vanilla, and lemon juice, then mix until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Transfer the filling into a piping bag and pipe into each strawberry half.
- Sprinkle graham cracker crumbs on top of the filled strawberries.
Serving
- Cover the platter with plastic wrap and refrigerate for at least 30 minutes before serving.
- Serve chilled and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 1-2 days. Best enjoyed fresh.