Cheesecake Deviled Strawberries

18-24 large strawberries – Look for ripe, firm strawberries that can hold the filling well.
1 cup heavy whipping cream – For a light, fluffy texture.
8 oz cream cheese, softened – Regular cream cheese works best for a rich, smooth filling.
1/3 cup sour cream – Adds a touch of tanginess.
2/3 cup white granulated sugar – Balances the tart flavors.
1 tsp vanilla extract – Use pure vanilla for the best flavor.
1 tbsp fresh lemon juice (optional) – Adds brightness.
1/2 cup graham cracker crumbs – Adds texture and a “crust” feel; find creative ways to use graham crackers here.
Optional Variations
Chocolate drizzle for extra decadence.
Fresh mint leaves for garnish.
Equipment
Piping bag with a star tip for decorative presentation.
Melon baller for hollowing out strawberries to hold the filling.
Step-by-Step Preparation Guide
Prepping the Strawberries
Select strawberries that are large and firm, as they will hold the filling better. Rinse thoroughly and pat dry to ensure the filling adheres properly.
Cut off the stems to create a flat base so the strawberries can stand upright.
Slice each strawberry in half lengthwise and then use a melon baller to carefully hollow out a small indentation in each half. This ensures the cream cheese filling will sit securely without slipping.
Making the Cheesecake Filling