Cheesecake deviled strawberries

Cheesecake Deviled Strawberries are a fun and delicious treat that combine the sweet, creamy filling of a cheesecake with the fresh, juicy flavor of strawberries. Here’s a detailed recipe to make these:

Ingredients:

For the Strawberries:

• 12 large strawberries (fresh, ripe)

• 1-2 tablespoons powdered sugar (optional, for extra sweetness)

For the Cheesecake Filling:

• 8 oz cream cheese (softened)

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1/4 cup sour cream (or Greek yogurt for a healthier option)

• 1/4 cup heavy cream (optional, for extra smoothness)

• 1/4 cup crushed graham crackers (for garnish)

• Optional: Fresh berries or fruit for garnish

Directions:

Step 1: Prepare the Strawberries

1. Wash the strawberries: Rinse the strawberries under cool water and gently pat them dry with a paper towel.

2. Cut the tops off: Carefully slice off the top of each strawberry, removing the stem. You should have a flat top for easier filling.

3. Hollow out the center: Using a small spoon or a melon baller, scoop out the center of each strawberry to create a little “cup.” Be careful not to scoop too deep; you want to leave enough of the berry’s flesh to support the filling. If you have extra strawberry pulp, you can set it aside and use it as a garnish or in smoothies.

4. Optional: Lightly sprinkle a bit of powdered sugar inside the hollowed strawberries to sweeten them if the berries aren’t as sweet as you’d like.

Step 2: Prepare the Cheesecake Filling

1. Whip the cream cheese: In a medium mixing bowl, use a hand mixer or a whisk to beat the softened cream cheese until it’s smooth and creamy.

2. Add the powdered sugar: Gradually add powdered sugar while continuing to beat until the mixture is smooth and fluffy.

3. Add sour cream and vanilla: Mix in the sour cream (or Greek yogurt) and vanilla extract. Beat everything until fully incorporated and smooth. This will give your filling that tangy cheesecake flavor.

4. Optional – Add heavy cream: If you’d like a smoother and creamier texture, add the heavy cream and continue mixing until it’s fully blended. This is optional but makes the filling extra luscious.

Step 3: Fill the Strawberries

1. Transfer the cheesecake filling: Spoon the cheesecake filling into a piping bag or a zip-top plastic bag (you can cut off a corner of the bag to pipe). If you don’t have a piping bag, you can also use a spoon to scoop the filling into each strawberry.

2. Fill the strawberries: Pipe or spoon the cheesecake filling into each hollowed-out strawberry. Fill them generously, but don’t overfill them so they don’t spill over.

Step 4: Garnish & Serve

1. Top with crushed graham crackers: Lightly crush some graham crackers and sprinkle the crumbs on top of each filled strawberry to mimic the “crust” of a cheesecake. You can use a rolling pin or place the crackers in a ziplock bag to crush them.

2. Add extra toppings (optional): If you’d like, you can top the strawberries with small pieces of fresh berries, a drizzle of honey, or a mint leaf for extra flair.

3. Chill before serving: Place the filled strawberries in the refrigerator for about 30 minutes before serving to allow the cheesecake filling to set slightly and for the flavors to meld together.

Step 5: Serve and Enjoy!

• Arrange the cheesecake-deviled strawberries on a plate or tray. Serve chilled, and enjoy the creamy, sweet, and tangy flavor with the freshness of the strawberries!

Tips & Variations:

• For a lighter version: You can substitute the heavy cream with Greek yogurt, or use reduced-fat cream cheese.

• Berry options: If you’re not a fan of strawberries, you can try raspberries or blackberries for a different flavor.

• Make ahead: You can make the cheesecake filling and prepare the strawberries a few hours in advance, but it’s best to fill the strawberries right before serving so they don’t get soggy.