Sweetheart Cheesecake Devilled Strawberries (Printable)

Fresh strawberries hollowed and filled with light creamy cheesecake mixture, topped with graham cracker crumbs and mint.

# What You Need:

→ Fresh Fruit

01 - 20 large fresh strawberries

→ Cheesecake Filling

02 - 4 oz cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - 2 tablespoons heavy cream

→ Optional Toppings

06 - Graham cracker crumbs or crushed digestive biscuits, for garnish
07 - Fresh mint leaves or mini chocolate chips, for garnish

# How-To:

01 - Rinse the strawberries and pat dry. Slice off the stems so each strawberry stands upright. Using a small knife or a melon baller, carefully hollow out the center of each strawberry.
02 - In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and beat until light and fluffy.
03 - Transfer the cheesecake mixture into a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off). Pipe the filling into the hollowed strawberries, creating a decorative swirl above each one.
04 - Sprinkle graham cracker crumbs or crushed biscuits over the filling. Add mint leaves or mini chocolate chips for extra flair, if desired.
05 - Chill for at least 15 minutes before serving for best taste and texture.

# Expert Tips:

01 -
  • They look fancy but take only 20 minutes from start to finish
  • The contrast of sweet fruit and tangy cream cheese is absolutely addictive
02 -
  • Dry strawberries thoroughly before filling or the moisture will make the filling slide right off
  • Do not overfill the strawberries or they might tip over on your serving platter
03 -
  • Let your cream cheese sit on the counter for a full hour before starting to avoid lumpy filling
  • Chill your piping bag for 10 minutes before using it helps create cleaner swirls

Go Back