Cheesecake Deviled Strawberries (Print Version)
Creamy cheesecake filling atop fresh strawberries finished with a crunchy strawberry topping for an irresistible bite.
# Ingredients:
Strawberry Crunch Topping
01 -
6 golden Oreo cookies, finely crushed
02 -
1 tablespoon unsalted butter, melted
03 -
2 teaspoons strawberry-flavored gelatin powder (Jell-O brand)
Cream Cheese Filling
04 -
12-15 large fresh strawberries, rinsed, patted dry, and halved
05 -
227 grams (8 ounces) cream cheese, softened to room temperature
06 -
90 grams (¾ cup) powdered sugar, sifted
07 -
30 milliliters (2 tablespoons) heavy cream
08 -
1 teaspoon vanilla extract
09 -
⅛ teaspoon salt
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a small baking sheet with parchment paper or a silicone mat. Pulse golden Oreo cookies in a food processor or high-speed blender until finely crushed. Combine melted butter and strawberry gelatin powder in a bowl until dissolved. Stir the mixture into the cookie crumbs until evenly combined, noting the crumbs will remain two-toned. Spread mixture evenly on the prepared baking sheet and bake for 8-10 minutes until lightly golden. Allow to cool completely.
02 -
Rinse strawberries under cool water and dry thoroughly. Remove green leaves and slice each strawberry in half lengthwise. Arrange sliced side up on a serving platter.
03 -
Using a handheld mixer on medium speed, beat cream cheese in a large bowl until smooth and creamy, approximately 1-2 minutes. Gradually add powdered sugar on low speed until fully incorporated. Add heavy cream, vanilla extract, and salt, then beat for an additional 1-2 minutes until light and fluffy.
04 -
Spoon or pipe approximately 1½ teaspoons of cream cheese filling onto the cut side of each strawberry half. Sprinkle the strawberry crunch topping evenly over the filled strawberries. Serve immediately.
# Notes:
01 -
Ensure strawberries are patted completely dry to prevent sogginess. Crushing cookies finely ensures a delicate texture for the topping.