Deviled Strawberries
Deviled Strawberries turn fresh fruit into a cheesecake filled strawberries treat! A delicious no bake dessert that deserves all the buzz on social media!
Servings: 36 halved strawberries
Calories: 32kcal
Ingredients
- 18 (about 1 pint) medium size fresh strawberries
- ⅓ cup cold heavy cream
- ½ teaspoon pure vanilla extract
- 4 ounces cream cheese softened
- ¼ cup sour cream room temperature
- ½ cup powdered sugar sifted
- 1½ - 2 tablespoons finely crushed graham cracker crumbs garnish
Instructions
- Line a baking sheet with parchment paper
- Wash, dry and cap the strawberries.18 (about 1 pint) medium size fresh strawberries
- Slice the strawberries in half horizontally.
- Carefully scoop the very center of the strawberry out. (You only need to scoop enough out so the cream cheese filling stays put)
- Flip the strawberry over and carefully slice a thin bit off the bottom to keep the strawberry level.
- Add the cold heavy cream and vanilla extract to a medium size mixing bowl, and use a handheld mixer on high speed to whip the heavy cream to stiff peaks.⅓ cup cold heavy cream, ½ teaspoon pure vanilla extract
- Cover tightly with plastic wrap and chill while you prepare the cream cheese mixture.
- Add the softened cream cheese and sour cream to a medium size mixing bowl. Use a handheld mixer on medium speed to beat the cream cheese and sour cream until well combined.4 ounces cream cheese, ¼ cup sour cream
- Lower the mixer speed to low and add the powdered sugar. Increase the speed to medium and beat just until the powdered sugar is well incorporated and there are no visible lumps.½ cup powdered sugar
- Remove the whipped cream from the refrigerator and gently fold the whipped cream into the cream cheese mixture.
- Fill either a piping bag fitted with a star or open star decorating tip, or a quart size ziplock bag with a small corner snipped off. Pipe the cream cheese filling into the hollowed center of the strawberry.
- Sprinkle a small amount of the finely crushed graham cracker crumbs over the cream cheese filling. Keep refrigerated until ready to serve.1½ - 2 tablespoons finely crushed graham cracker crumbs
Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: You can make the cream cheese filling the night before to save on time. Cover and store in the fridge.
- You can substitute a store bought cool whip for the homemade whipped cream if you want to save time.
- To make your own graham cracker crumbs, place the cookies in a ziploc bag and finely crush them with a rolling pin. Alternatively, you can buy them already crushed in the baking section of your grocery store.
- You can scoop the center of each strawerry with a small melon baller or teaspoon.
- Add a fancier flair to your filling by drizzling the tops with chocolate, strawberry, or caramel syrup, mixing in mini chocolate chips or even adding lemon or orange zest to the filling.
- Fill either a piping bag fitted with a star or open star decorating tip, or use a quart size ziploc bag with a small corner snipped off to pipe the filling into the center of each strawberry.
- Top your treats with a blueberry for a red, white, and blue 4th of July patriotic party, or sprinkle on some colorful sanding sugar for any holiday or special occasion.
Nutrition
Calories: 32kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 14mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.05mg