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Deviled Strawberries

A sweet, no-bake twist on deviled eggs featuring fresh strawberries filled with a rich cheesecake cream and topped with graham cracker crumbs.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 halves
Course: Appetizer, Dessert
Cuisine: American, Summer
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Base
  • 2 lbs fresh strawberries large and firm
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
Topping
  • 0.5 cup graham cracker crumbs

Equipment

  • Mixing bowls
  • Piping bag and star tip
  • Hand mixer
  • Paring knife

Method
 

  1. Wash and dry strawberries thoroughly. Remove the hulls and slice each berry in half lengthwise.
  2. Use a small spoon or melon baller to scoop out a small portion of the center of each half to create a cavity.
  3. In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and extracts, beating until light and fluffy.
  4. Transfer the mixture to a piping bag with a star tip and pipe swirls into each strawberry cavity.
  5. Sprinkle graham cracker crumbs over the top of the filling.
  6. Serve immediately or chill for up to 2 hours before serving.

Notes

To keep the strawberries from rolling, slice a tiny piece off the back of each strawberry half so they sit flat.