Deviled Strawberries
makes about two dozen
It’s customary to top cheesecake with strawberries—but here, the roles are reversed. Halved strawberries topped with sweet and creamy cheesecake filling become irresistible, poppable treats. Mini in size, indulgent in flavor! They mimic the look of their deviled egg namesake, right down to the grated chocolate “paprika” sprinkle.
Ingredients
- 1 pound strawberries
- 4 ounces cream cheese (softened)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- pinch kosher salt
- 1/4 cup heavy cream
Optional Ingredients
- 2 tablespoons grated chocolate or zest of 1 lemon
Directions
- Stand strawberries on their stem ends with the greens flattened out. Slice in half lengthwise, so that each half retains a few leaves. Trim the bulbous side of each half to create a flat edge. This will allow the strawberries to lay flat without rocking. Set aside.
- In a small mixing bowl, place cream cheese, sugar, lemon juice, vanilla, and salt. Beat on medium-high until smooth. Add cream and beat on medium until light and fluffy. Transfer mixture to a piping bag with a star tip.
- Pipe about a tablespoon of cream cheese onto each strawberry half. Garnish with grated chocolate or lemon zest. Arrange on a platter and serve.
Cook Tips
If using lemon zest for garnish, zest lemon before juicing it for the filling.
Nutrition
Amount Per Serving (based on 24 servings)- Calories: 35
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 10.0 mg
- Sodium: 20.0 mg
- Carbohydrates: 3.0 g
- Fiber: 0 g
- Added Sugars: 1.0 g
- Sugar: 2.0 g
- Protein: 0 g