Cheesecake Deviled Strawberries
Indulgent and easy treat featuring juicy strawberries filled with a creamy cheesecake mixture, perfect for any occasion.
Servings: 10 pieces
Calories: 100kcal
Ingredients
For the Cheesecake Filling
- 225 g 225 g (8 oz) cream cheese, softened Rich and velvety for cheesecake texture.
- 60 g 60 g (1/2 cup) powdered sugar Provides sweetness.
- 1 tsp 1 tsp vanilla extract Adds depth to the flavor.
- 2 tbsp 2 tbsp heavy cream or whipped topping Makes filling light and fluffy.
For the Strawberries and Topping
- 18-20 large strawberries 18–20 large fresh strawberries Foundation of the dish.
- 1 tsp 1 tsp lemon juice (optional) Enhances flavor and prevents browning.
- 4 pieces 4 golden Oreos (or vanilla sandwich cookies) Adds crunch and buttery flavor.
- 2 pieces 2 freeze-dried strawberries or 1 tbsp strawberry powder For added strawberry flavor.
- 1 tsp 1 tsp melted butter Binds cookie crumbs.
Instructions
Preparation
- Wash the strawberries thoroughly and pat them dry. Cut each strawberry in half lengthwise and scoop out a small cavity in each half.
- Optional: Sprinkle lemon juice inside to prevent browning and enhance flavor.
Make the Cheesecake Filling
- In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, whipping until smooth and pipeable.
- Transfer the mixture into a piping bag or a ziplock bag with one corner snipped.
Prepare the Crust Topping
- In a food processor, pulse Oreos (or vanilla cookies) and freeze-dried strawberries until crumbly. Stir in melted butter to bind crumbs.
Assembly
- Pipe the cheesecake filling into each strawberry half, filling the cavity completely.
- Sprinkle the crumb mixture generously on top and chill in the refrigerator for 15 to 30 minutes before serving.
Notes
Adjust sweetness of the filling to taste. Experiment with flavors by adding almond extract or lemon zest.