No-Bake Cheesecake Deviled Strawberries 🍓
A delightful no-bake dessert featuring fresh strawberries filled with a creamy cheesecake mixture and topped with a homemade strawberry crunch. An easy and refreshing treat perfect for any occasion!
Equipment
- Food Processor or Blender
- Small baking sheet
- Electric Mixer
- Parchment Paper
- Piping bag (optional)
Ingredients
Cheesecake Filling
- 8 ounces full-fat cream cheese softened to room temperature
- 3/4 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Strawberry Crunch Topping
- 6 Golden Oreo cookies finely crushed
- 1 tablespoon unsalted butter melted
- 2 teaspoons strawberry flavored gelatin powder
Base
- 12 large fresh strawberries washed and very well patted dry (12-15 recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper to prevent sticking.
- In a food processor or blender, pulse the Golden Oreo cookies until they transform into fine, fluffy crumbs. Transfer these crumbs to a mixing bowl.
- In a separate small bowl, whisk together the melted butter and strawberry gelatin powder until it's smooth and fully blended. Pour this vibrant mixture over your cookie crumbs and stir until everything is perfectly combined.
- Spread the strawberry crunch mixture evenly in a thin layer across your prepared baking sheet. Bake for just 8-10 minutes, or until the crumbs are lightly golden and fragrant. Let it cool completely on the baking sheet, then gently break apart any larger pieces into delightful, bite-sized crumbs.
- While the crunch cools, gently rinse your fresh strawberries under cool water, then pat them exceptionally dry with a paper towel. Carefully slice each strawberry in half lengthwise, removing any green tops. Arrange the halved berries, cut-side up, on your favorite serving platter.
- In a medium bowl, use an electric mixer to beat the softened cream cheese until it's wonderfully smooth and airy – no lumps allowed!
- Gradually add the powdered sugar to the cream cheese, mixing on low speed until it's fully incorporated. Then, beat in the heavy cream, vanilla extract, and a tiny pinch of salt for an additional 1-2 minutes until the filling becomes light, fluffy, and irresistibly creamy.
- Using a small spoon (about 1 to 1.5 teaspoons per berry) or a piping bag for a fancier touch, generously dollop the creamy cheesecake filling onto the cut surface of each strawberry half.
- Finally, sprinkle your cooled, homemade strawberry crunch topping over the creamy filling of each strawberry. Serve these delightful bites immediately, or chill briefly in the refrigerator if you prefer them cooler. Enjoy your refreshing and easy-to-make dessert!
Notes
Nutrition per serving (1 piece): Calories: 75 kcal, Total Carbohydrates: 7g (Net Carbs: 6.8g), Fats: 5g, Protein: 1g.
