cheesecake deviled strawberries

Ingredients:

strawberry crunch topping

1. 6 golden oreo cookies
2. 1 tablespoon unsalted butter, melted
3. 2 teaspoons strawberry jell-o powder

cream cheese filling

4. 12–15 fresh strawberries
5. 8 oz cream cheese, softened
6. ¾ cup powdered sugar
7. 2 tablespoons heavy cream
8. 1 teaspoon vanilla extract
9. ⅛ teaspoon salt

Instructions:

1. prepare the strawberries
   wash and dry the strawberries well. remove the tops, then slice each strawberry in half lengthwise. carefully hollow out a small space in the center using a spoon or knife to create room for the filling.
2. make the strawberry crunch topping
   crush the golden oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them.
   mix the crumbs with the melted butter and strawberry jell-o powder until well combined. set aside.
3. prepare the cheesecake filling
   in a bowl, beat the softened cream cheese until smooth and creamy.
   add powdered sugar, heavy cream, vanilla extract, and salt.
   mix until the texture is light, smooth, and fluffy.
4. fill the strawberries
   transfer the cheesecake filling into a piping bag (or use a spoon).
   pipe or spoon the filling into the hollowed center of each strawberry.
5. add the topping
   sprinkle or dip the filled strawberries into the strawberry crunch topping to coat the top.
6. chill before serving
   place the strawberries in the refrigerator for 20–30 minutes to set and enhance flavor.

tips

• use firm, large strawberries for easier filling
• do not overmix the filling to keep it light
• serve chilled for best texture and taste

variations

• add crushed freeze-dried strawberries for extra flavor
• drizzle with white chocolate for a richer dessert
• swap vanilla with almond extract for a different twist

serving

serve cold as a party dessert, snack platter item, or light summer treat.

prep time

15 minutes

chill time

20–30 minutes

total time

about 40 minutes