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Cheesecake Deviled Strawberries

A delightful bite-sized dessert resembling cheesecake, perfect for parties and family gatherings, with no baking required.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 30 pieces
Course: Appetizer, Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 1 pint fresh strawberries, medium to large Choose firm, ripe berries (about 20-30 strawberries)
For the Cheesecake Filling
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered (confectioners’) sugar, sifted
  • 1 tsp vanilla extract Or use vanilla bean paste for extra flavor
  • 2-3 tbsp plain Greek yogurt or sour cream Optional — for extra creaminess
  • 1/4 cup graham cracker crumbs Use gluten-free crumbs if needed
Optional Toppings
  • mini chocolate chips
  • melted dark chocolate for drizzling
  • chopped nuts
  • extra graham crumbs
  • lemon zest
  • freeze-dried strawberry powder

Method
 

Preparation
  1. Wash and dry the strawberries well. Pat gently with paper towels so the berries don’t get soggy.
  2. Slice a thin piece off the bottom of each strawberry so they sit flat on a tray. Slice off the top (green cap) and set caps aside for garnish if you like.
  3. Using a small spoon, melon baller, or strawberry huller, hollow out the center of each strawberry, leaving a shell about 1/4 inch thick. Save the removed strawberry flesh to snack on or blend into smoothies.
Making the Filling
  1. In a mixing bowl, beat the softened cream cheese with an electric mixer (or by hand) until smooth — about 1-2 minutes.
  2. Add powdered sugar and vanilla extract; beat until fully incorporated and creamy. If you want a slightly tangier, creamier filling, add 2-3 tablespoons Greek yogurt or sour cream and beat until smooth.
  3. Stir in 2 tablespoons of graham cracker crumbs into the filling (optional) for an integrated cheesecake texture.
Assembly
  1. Transfer the filling into a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped) and pipe the cream into each hollowed strawberry until slightly mounded.
  2. Sprinkle tops with remaining graham cracker crumbs, mini chocolate chips, or a drizzle of melted chocolate. For a professional touch, grate a little lemon zest over the top or dust with freeze-dried strawberry powder.
  3. Chill the filled strawberries for 15–30 minutes to set. Serve cold on a platter. Enjoy within 24 hours for best texture.

Notes

For low-carb/Keto, swap powdered sugar for powdered erythritol or monk fruit sweetener and skip graham crumbs. For vegan, use vegan cream cheese and dairy-free yogurt. For gluten-free, use certified gluten-free graham cracker crumbs.