Introduction
Cheesecake Deviled Strawberries are a delightful twist on traditional deviled eggs, transforming the classic dessert into a refreshing finger food. These bite-sized treats are perfect for any occasion, whether it’s a casual gathering, a birthday celebration, or a festive holiday party.
Each strawberry is carefully hollowed out and filled with a creamy cheesecake mixture made from rich cream cheese, tangy sour cream, and sweet vanilla, creating a flavor profile reminiscent of strawberry cheesecake.
Topped with a sprinkle of graham cracker crumbs, these strawberries not only taste amazing but also look stunning on any table display.
With their vibrant color and delicious taste, Cheesecake Deviled Strawberries are sure to be a hit among guests of all ages. They offer a fun and elegant way to enjoy the flavors of cheesecake in a portable form, making them an ideal dessert or appetizer thatās easy to share and enjoy.
Ingredients
For the Deviled Strawberries:
18-24 large strawberries
1 cup heavy whipping cream
1 (8 ounce) package of cream cheese (softened)
1/3 cup sour cream
2/3 cup white granulated sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice (optional)
1/2 cup graham cracker crumbs
For the Strawberry Shortcake Crumble:
1 pack of Golden Oreos (crushed)
3 tablespoons melted butter
1 packet strawberry gelatin mix (3 oz)
1/2 cup freeze-dried strawberries (crushed)
Instructions
For the Deviled Strawberries:
Prep the Strawberries:
Cut off the stems and slice each strawberry in half.
Carefully cut a small sliver off the back of each half so they can sit upright.
Use a small melon baller to hollow out the center of each half, creating space for the filling.
Make the Filling:
In a medium mixing bowl, beat the heavy whipping cream until stiff peaks form (about 5 minutes).
In a separate bowl, mix the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) with an electric mixer until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Fill the Strawberries:
Transfer the cream cheese mixture to a piping bag (using a star tip for decoration).
Pipe the filling into each hollowed strawberry half.
Finish the Strawberries:
Sprinkle the tops with graham cracker crumbs for a delightful crunch.
For the Strawberry Shortcake Crumble:
Make the Crumble:
In a bowl, mix together the crushed Golden Oreos, melted butter, strawberry gelatin mix, and crushed freeze-dried strawberries.
Bake:
Spread the mixture evenly on a baking sheet and bake at 350Ā°F (175Ā°C) for 7-10 minutes until lightly golden. Let it cool.
Method of Storage
To keep your Cheesecake Deviled Strawberries fresh and delicious, follow these storage guidelines:
Refrigeration
Short-Term Storage:
Store any leftover filled strawberries in an airtight container in the refrigerator.
They are best consumed within 1-2 days for optimal freshness and flavor.
Avoid Freezing
Not Recommended:
Freezing is not advisable for these strawberries, as the texture of the strawberries and the cream cheese filling may be compromised upon thawing.
Serving Fresh
Preparation Tip:
If preparing for an event, consider filling the strawberries just before serving to maintain their freshness and prevent the filling from becoming soggy.
Storage of Crumble
For the Strawberry Shortcake Crumble:
Store any leftover crumble in an airtight container at room temperature for up to 1 week.
You can also refrigerate it for longer freshness, but it may lose some crunch.