Cheesecake Deviled Strawberries
These Cheesecake Deviled Strawberries have fresh strawberries sliced in half and topped with a swirl of no bake cheesecake and a sprinkle of graham cracker crumbs.
Servings: 18 strawberries
Ingredients
- 3 3/4 cups fresh strawberries about 1 pound
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup heavy whipping cream
- ¼ cup graham cracker crumbs
Instructions
- Line a rimmed baking sheet with parchment paper.
- Wash and dry the 3 3/4 cups fresh strawberries thoroughly.
- Slice each strawberry in half lengthwise.
- Carefully cut a small slice off the back of each half so they sit flat. Transfer to the prepared baking sheet.
- In a medium mixing bowl, add the 8 ounces cream cheese, ½ cup powdered sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl and beat in any remaining remnants.
- In a separate bowl, add the ½ cup heavy whipping cream. Beat until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Transfer the filling to a disposable piping bag fitted with a large round tip or a large storage bag with the corner cut off. Pipe the filling onto the cut side of each strawberry half.
- Sprinkle ¼ cup graham cracker crumbs over the top of each deviled strawberry.
- Serve and enjoy! Store any leftovers in an airtight container in the refrigerator.
Notes
Storage: Store the deviled strawberries in an airtight container in the fridge for up to 1 day.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 0.2mg
