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Cheesecake Deviled Strawberries

A delightful twist on the traditional deviled egg concept, transforming strawberries into bite-sized dessert wonders filled with creamy cheesecake flavor.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Rich and creamy, providing a luxurious texture.
  • 1/2 cup powdered sugar Balance the tang of cream cheese with sweetness.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1/4 teaspoon lemon juice (optional) Adds a delightful citrus zing.
For the strawberries
  • 1 lb fresh strawberries, hulled and halved Vibrant and juicy.
For the topping
  • graham cracker crumbs For topping, mimics the cheesecake crust.
  • fresh mint leaves (for garnish, optional) Adds a refreshing touch.

Method
 

Preparation
  1. Rinse the fresh strawberries under cold water and hull each strawberry, then cut them in half lengthwise.
  2. Scoop out a tiny section from the center of each half to create a pocket.
Make the cheesecake filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar, mixing until fluffy.
  3. Stir in the vanilla extract and lemon juice (if using).
Assemble the strawberries
  1. Fill each strawberry half with the cheesecake mixture using a piping bag or small spoon.
  2. Sprinkle graham cracker crumbs over the filled strawberries.
  3. Garnish with fresh mint leaves if desired.
Chill and serve
  1. Place the strawberries in the fridge to chill for about 30 minutes before serving.

Notes

Use room temperature cream cheese for a smoother filling. Adjust sweetness by varying the amount of powdered sugar used.