Ohhhh yes—Cheesecake Deviled Strawberries are a fun, bite-sized, sweet-and-creamy treat 🍓🧀✨. They’re like cheesecake meets dessert sushi. Here’s a full recipe:
🍓 Cheesecake Deviled Strawberries
Ingredients (about 20–25 strawberries)
- 20–25 medium strawberries
- 4 oz cream cheese, softened
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: 2 tbsp whipped cream for extra fluffiness
- Optional toppings: graham cracker crumbs, mini chocolate chips, or sprinkles
Instructions
- Prep strawberries
- Wash and dry strawberries.
- Slice off the tops and hollow out the centers using a small spoon, melon baller, or knife.
- Make cheesecake filling
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla; mix until creamy.
- Optional: fold in whipped cream for a lighter, fluffier filling.
- Fill strawberries
- Transfer filling to a piping bag or zip-top bag with the corner snipped.
- Pipe the cream into each hollowed strawberry.
- Optional toppings
- Sprinkle with graham cracker crumbs, mini chocolate chips, or colorful sprinkles.
- You can also drizzle with melted chocolate for extra indulgence.
- Chill and serve
- Refrigerate at least 30 minutes before serving—they taste best cold.
Tips for Perfect Deviled Strawberries
- Choose firm strawberries: They hold the filling better.
- Don’t overfill: Slightly mounded looks best and keeps them from tipping over.
- Make ahead: Can be made a few hours in advance, but don’t fill too early if you plan to drizzle chocolate—it can harden and crack.
If you want, I can give a “mini cheesecake version” with a graham cracker crust base inside the strawberry too—basically bite-sized New York cheesecake perfection.
Do you want me to do that?
