Unforgettable Party Bites: Your Ultimate Guide to Deviled Strawberries
These deviled strawberries taste like mini strawberry cheesecakes in bite-sized form! Perfect for birthdays, holidays, potlucks, and party platters.
Ingredients
Strawberries
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18–24 large strawberries
Cheesecake Filling
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1 cup heavy whipping cream
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1 (8 oz) block cream cheese, softened
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1/3 cup sour cream
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2/3 cup granulated sugar
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1 tsp vanilla extract
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1 tbsp lemon juice (optional)
Topping
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1/2 cup graham cracker crumbs
Instructions
1. Prepare the Strawberries
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Cut off the stems.
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Slice each strawberry in half.
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Cut a tiny sliver off the back of each strawberry half so they sit flat.
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Use a small melon baller or spoon to scoop a shallow indent in each strawberry half (just enough to hold filling).
2. Make the Whipped Cream
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In a mixing bowl, beat the heavy cream until stiff peaks form (about 5 minutes).
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Set aside.
3. Make the Cheesecake Filling
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In another bowl, mix together:
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softened cream cheese
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sour cream
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sugar
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vanilla
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lemon juice (optional)
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Beat with an electric mixer until completely smooth.
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Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Fill the Strawberries
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Transfer the cheesecake filling to a piping bag fitted with a star tip (or any tip you like).
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Pipe a swirl of the filling onto each strawberry half.
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Sprinkle graham cracker crumbs on top.
5. Serve
Place on a platter and enjoy immediately — or chill for up to 2 hours before serving.
Notes
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Low-carb version: Use a sugar substitute and omit the graham cracker crumbs.
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Make-ahead:
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Filling can be made 1 day ahead — keep refrigerated.
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Strawberries can be prepped the day before; store in an airtight container with a paper towel.
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Leftover filling: Amazing eaten with a spoon (not judging).