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cheesecake deviled strawberries recipe
- Total Time: 65 minutes
- Yield: 40–48 halves 1x
- Diet: Vegetarian
Description
These easy cheesecake deviled strawberries offer a delightful blend of sweet and tangy flavors, featuring fresh strawberries filled with a rich, airy cheesecake mixture. It’s a simple, elegant dessert perfect for families, parties, or anyone craving a healthier sweet treat.
Ingredients
- 600 g (20–24 large) ripe strawberries
- 225 g (8 oz) full-fat cream cheese, softened to room temperature
- 120 mL (0.5 cup) heavy cream, chilled
- 80 g (0.67 cup) powdered sugar, plus extra for dusting
- 5 mL (1 teaspoon) alcohol-free vanilla extract
- 2.5 mL (0.5 teaspoon) orange blossom water
- 50 g (0.5 cup) shelled, unsalted pistachios, optional
- 1 large orange, for zest, optional
- Graham cracker crumbs, optional
Instructions
- Prep the Strawberries: Gently wash and thoroughly pat dry fresh strawberries. Using a small paring knife, hull each berry, then cut it in half lengthwise. Carefully scoop out a small cavity from the center of each half to create a cup for the filling.
- Make the Filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Gradually add powdered sugar, vanilla extract, and orange blossom water, beating until lightened and combined. In a separate, chilled bowl, whip cold heavy cream on high speed until stiff peaks form (3-5 minutes). Gently fold the whipped cream into the cream cheese mixture until no white streaks remain for a light and airy filling. (If filling is too soft, chill for 15 minutes).
- Fill the Berries: Transfer the cheesecake filling to a piping bag fitted with a star or round tip (or use a small spoon). Pipe a generous dollop of filling into the hollowed cavity of each strawberry half, creating a neatly mounded appearance.
- Garnish and Chill: Preheat a dry skillet over medium-low heat. Toast shelled pistachios for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat, cool slightly, then finely chop. Zest the entire orange, avoiding white pith. Arrange filled strawberry halves on a platter. Sprinkle chopped toasted pistachios, then scatter fresh orange zest. Dust lightly with extra powdered sugar using a fine-mesh sieve. Chill for at least 30 minutes in the refrigerator to firm the filling and meld flavors before serving.
Notes
Ensure strawberries are thoroughly dry before filling to prevent weeping. If the filling is too soft, chill it for 15-20 minutes or add an extra tablespoon of powdered sugar to firm it up. For best flavor, use peak-season strawberries. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 2 halves (approx. 50 g)
- Calories: 100 calories
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg