Cheesecake Deviled Strawberries
These Cheesecake Deviled Strawberries combine melted chocolate, creamy cheesecake filling and fresh strawberries for the most perfect treat for Valentine’s Day or any special occasion.
Servings: 15 Cheesecake Deviled Strawberries
Chef Alli
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Ingredients
- 15 medium strawberries, washed and thoroughly dried about 1 pound
- 8 ounces cream cheese, room temperature, softened on the counter at room temperature regular or low-fat works fine
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 8 ounces premium semi-sweet chocolate morsels may substitute milk chocolate, if preferred
- 1 teaspoon canola or vegetable oil
- 1 tablespoon graham cracker crumbs you'll probably have some leftover
Instructions
Make the Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla using an electric mixer. Beat until the cheesecake filling is smooth and fluffy so it's easy to pipe into the strawberries.8 ounces cream cheese, room temperature, softened on the counter at room temperature, ½ cup powdered sugar, 1 teaspoon pure vanilla extract or vanilla bean paste
- Place the prepared cheesecake mixture into a pastry bag fitted with a large fluted or star tip; reserve at room temperature.
Prepare the Strawberries
- Using the small end of a melon baller, scoop out the strawberry stem and some of the flesh at the top of each strawberry, making a small cavity inside each berry where the cheesecake filling can rest. **If you don't have a melon baller, you can use a small paring knife to remove the stem and strawberry flesh to create the cavity. I have even used a grapefruit spoon for this job!15 medium strawberries, washed and thoroughly dried
- Gently pile the prepared berries aside in a medium bowl while you melt the chocolate.
Melt the Chocolate
- Place the chocolate morsels and oil into a medium glass bowl. Using full power, microwave the morsels in 30 second increments. Use a small silicone spatula to stir the chocolate between each interval until it is fully melted, smooth, and glossy.8 ounces premium semi-sweet chocolate morsels , 1 teaspoon canola or vegetable oil
- Transfer the melted chocolate from the medium bowl into a small bowl. I prefer a small bowl that is about 4-inches across by 2-inches deep for dipping the strawberries into the chocolate.
Fill the Strawberries
- Prop the berries upright in the mixing bowl so you can see the cavity of each one. **Placing the berries all together into a medium bowl like this helps to hold them upright so you can have easier access for filling them with the cheesecake filling
- Working one at a time, press a tissue gently into the cavity of the first strawberry to absorb any excess moisture. **This step is important so the cheesecake filling can adhere a bit to the inside strawberry flesh.
- Now, fill the cavity of the dried strawberry with the prepared cheesecake filling from the pastry bag, also piling some of the cheesecake filling on top, making it look pretty.
Dip the Strawberries
- Using your fingertips, lift the filled strawberry from the bowl, holding it closer towards the top of the berry, but still securely.
- Carefully dip the filled strawberry into the warm melted chocolate, allowing the chocolate to come about half-way or two-thirds of the way up the sides of the strawberry, just beneath where you fingers are holding it.
- Carefully transfer the chocolate dipped strawberry onto a parchment-lined rimmed baking sheet. Repeat the entire process with the remaining strawberries, filling and dipping each one. **If the chocolate begins to cool and set up as you work, just microwave it for a few seconds to soften again.
Garnish the Strawberries
- Sprinkle a smidgen of graham cracker crumbs onto the cream cheese filling at the top of each strawberry, as desired. Strawberries are best served at once, if possible.1 tablespoon graham cracker crumbs
How to Best Serve the Cheesecake Deviled Strawberries
- These strawberries are best served within 8-12 hours of assembly. Keep them chilled so the strawberries don't release lots of juices before being eaten as this can affect the presentation and apprearance of the berries.
Notes
- Whatever you do, don't soften the cream cheese in the microwave. Let it rest at room temperature to soften. If you try to soften the cream cheese in the microwave, it won't set up enough to be piped into the strawberries....no matter how much powdered sugar you add! (Been there....done that.)
- Use a good-quality chocolate for this recipe. I like Ghiradelli chocolate but any premium chocolate will melt very nicely. I like a blend of semi-sweet chocolate and milk chocolate, but use what your tastes prefer.
- If you don't have a pastry bag and tip, you can substitute a gallon bag. Place the prepared cheesecake mixture into the bag and press it all towards one corner of the bottom of the bag. Using scissors or kitchen shears, snip off the corner of the bag so you can squeeze out the filling as needed. The filling won't be quite as pretty, but it works and it's still delicious!
Nutrition
Calories: 163kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 16mgSodium: 54mgPotassium: 126mgFiber: 1gSugar: 11gVitamin A: 212IUVitamin C: 7mgCalcium: 27mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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