A refreshing and elegant no-bake dessert that tastes like a bite-sized cheesecake. Perfect for summer parties, showers, or a romantic evening.
Large strawberries – 18-24 units
Heavy whipping cream – 1 cup
Cream cheese (softened) – 8 ounces
Sour cream – 1/3 cup
White granulated sugar – 2/3 cup
Vanilla extract – 1 tsp
Fresh lemon juice (optional) – 1 tbsp
Graham cracker crumbs – 1/2 cup
Wash the strawberries and pat them dry completely.
Slice off the green stems and cut each strawberry in half lengthwise.
Trim a tiny sliver from the rounded back of each half so they can sit flat on a serving platter.
Using a small melon baller or a teaspoon, scoop out a small cavity in the center of each strawberry.
In a chilled bowl, beat the heavy whipping cream until stiff peaks form; set aside.
In a large bowl, beat the softened cream cheese, sour cream, sugar, vanilla, and lemon juice until completely smooth and lump-free.
Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined.
Transfer the filling to a piping bag fitted with a star tip.
Pipe a generous swirl of the cheesecake filling into each strawberry cavity.
Sprinkle the tops with graham cracker crumbs right before serving.
• Low Carb Option: Replace sugar with monk fruit sweetener and omit graham cracker crumbs.
• Prep Ahead: You can prepare the filling 24 hours in advance and store it in an airtight container.
• Berry Size: If your strawberries are smaller, you may have leftover filling—it makes a great fruit dip!
• Stability: Ensuring the strawberries are dry is key to preventing the filling from sliding off.
Find it online: https://pinchofwarmthbakes.com/deviled-strawberries/