Description
A fun and delicious twist on traditional cheesecake, combining fresh strawberries with a creamy cheesecake filling.
Ingredients
Scale
- 12 large Strawberries (Ripe and fresh)
- 1 cup Heavy Whipping Cream (Or non-dairy option for lactose-free)
- 8 oz Cream Cheese (Softened and at room temperature)
- 1/2 cup Sour Cream (Greek yogurt can be substituted)
- 1/4 cup White Granulated Sugar (Low carb sweetener optional)
- 1 teaspoon Vanilla Extract (Pure vanilla preferred)
- 1 tablespoon Fresh Lemon Juice (Optional)
- 1/2 cup Graham Cracker Crumbs (Can substitute with crushed nuts for gluten-free)
Instructions
- Wash the strawberries gently and pat them dry. Cut off the tops and create a small hollow space in each strawberry using a small knife or a melon baller.
- In a large bowl, combine the softened cream cheese, heavy whipping cream, sour cream, granulated sugar, vanilla extract, and lemon juice (if using). Beat the mixture with an electric mixer until it becomes smooth and creamy.
- Use a piping bag or a small spoon to fill each hollowed strawberry with the cheesecake mixture, filling them generously.
- Sprinkle the graham cracker crumbs over the filled strawberries for added texture.
- Place the filled strawberries in the refrigerator for about 30 minutes to allow the flavors to meld and the filling to set.
- Serve the chilled Deviled Strawberries on a platter, optionally garnished with fresh mint leaves.
Notes
Best served cold. Keep in mind that strawberries may release juices over time; consume within 1-2 days for best quality.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg