These Cheesecake Deviled Strawberries are the BEST treat ever! Super easy, no-bake, ultra refreshing and so amazing for those quick cheesecake cravings!
These may be one of my smarter hair-brained ideas and I am officially obsessed with these addictive, easy treats!
The weather has been SO nice here in Sacramento: breezy, sunny, mild and perfect springy days. Our apartment pool is open, my windows are open, and everything just feels so fresh. And of course, I am loving that I can finally shed some of my bulky sweaters (I will miss you, sweatsuits! See you next fall) and break out the shorts and cute dresses. And of course, prepare for summer.
I know you’re thinking: summer?! But we’re in April! A very valid point! However, I’m assuming you live in a normal climate with real seasons. However, here in Satan’s armpit, we have fake spring for approximately 2 seconds before it transitions briefly into full-fledged summertime which will be rearing its hideous face here very soon. Unfortunately, springtime is probably 3/4ths of the way finished already which makes me sad because this weather is truly magnificent. Oh well.
So bear with me, because summertime recipes are coming quickly whether or not you’re experiencing actual summer, prequel summer, or you can just save these for when summer happens since you live in a normal place with normal seasons (what’s that like?).
Anyhoo, let’s talk about these Cheesecake Deviled Strawberries, shall we? They’re AMAZING.
The Strawberries
For this recipe, you want to use big, fresh strawberries. Frozen strawberries just won’t work, and itty bitty strawberries won’t be good for this, either. We’re going to slice the strawberry in half lengthwise and keep the stems on – the stems are almost like a little handle for them. The reason we want larger berries is because we’re going to slightly carve out a little bowl in the strawberry half so we can pipe the cheesecake filling into the bowl. If you use too small of a strawberry, it is just harder to work with. Another tip is to cut off a sliver of the fat rounded part of the berry so it has a flat edge to sit evenly on as opposed to rolling around.
The Cheesecake Filling
The cheesecake filling is what makes these special. It consists of cream cheese (obviously), confectioners’ sugar for sweetness and stability, vanilla extract for flavor, and whipped cream for stability and great fluffy texture. We’ll also sprinkle some graham cracker crumbs on top to really drive home the cheesecake flavor.
When combined, the juicy, ripe strawberries with the creamy, fluffy cheesecake filling makes these Cheesecake Deviled Strawberries absolutely heavenly!
Cheesecake Deviled Strawberries
These Cheesecake Deviled Strawberries are absolutely heavenly! Juicy, ripe strawberries filled with a creamy and fluffy cheesecake and sprinkled with crushed graham cracker crumbs for an easy, no-bake treat!
Servings: 3 lbs
Ingredients
- 3 lbs fresh large strawberries
- 8 oz (1 package) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream
- 1/4 cup graham cracker crumbs
Instructions
Take a strawberry and split it down the center lengthwise, keeping the stems attached. Take a small piece off of the fat rounded side so when you set it down, it rests flat as opposed to rolling around. Using a small paring knife or melon baller, carve out a very small piece of strawberry flesh on the flat side of the strawberry to create a small bowl. This is where you’ll pipe your filling. Repeat with remaining strawberries.
In the bowl of a stand mixer with the whisk attachment, whip the heavy whipping cream on high speed until stiff peaks form, about 5-7 minutes. Scrape out of the bowl and place in a medium bowl; set aside. Back in the stand mixer bowl, add in the cream cheese, confectioners’ sugar and vanilla. Beat on medium speed until fluffy and creamy, about 1 minute. Fold in the whipped cream until no streaks remain and everything is incorporated.
Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the “bowl” of the strawberry you created. Immediately sprinkle with graham cracker crumbs. Cover and refrigerate or serve immediately. Makes about 3lbs of large strawberries.
I love how bright, refreshing and oh so EASY these treats are! You’re going to LOVE these!
Have a super sweet day!
xo, Hayley
