Cheesecake Deviled Strawberries

Cheesecake Deviled Strawberries

Ingredients

Strawberry Crunch Topping

• 6 Golden Oreo cookies, crushed
• 1 tbsp unsalted butter, melted
• 2 tsp strawberry Jell-O powder

Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¾ cup powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• ⅛ tsp salt

For Assembly

• 12–15 large fresh strawberries

Instructions

1. Prepare the crunch topping
   • Crush the Golden Oreos into fine crumbs.
   • Mix with the melted butter and strawberry Jell-O powder.
   • Set aside.
2. Prepare the strawberries
   • Wash and dry the strawberries thoroughly.
   • Slice each strawberry in half lengthwise.
   • Trim a tiny slice from the back if needed so they sit flat.
   • Use a small spoon or melon baller to scoop a slight indentation into each half.
3. Make the cheesecake filling
   • Beat the softened cream cheese until smooth.
   • Add powdered sugar, heavy cream, vanilla extract, and salt.
   • Beat until light, creamy, and fluffy.
4. Fill the strawberries
   • Transfer the cheesecake mixture to a piping bag (or a zip-top bag with the corner snipped off).
   • Pipe a generous dollop onto each strawberry half.
5. Add the crunch topping
   • Sprinkle the strawberry crunch mixture over the cheesecake filling.
6. Chill and serve
   • Refrigerate for 20–30 minutes before serving for the best texture.

Tips

• Serve the same day for maximum freshness.
• For extra strawberry flavor, add 1–2 teaspoons of strawberry preserves to the filling.
• Makes about 24–30 cheesecake strawberry bites.

🍓 A sweet, creamy, no-bake dessert that tastes like strawberry cheesecake in one bite!