Cheesecake Deviled Strawberries Delightful Dessert Treat

Ingredients

• 12 large strawberries
• 4 oz cream cheese, softened
• 0.25 cup powdered sugar
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon lemon zest
• 0.25 cup crushed graham crackers
• 1 leaves fresh mint leaves for garnish (optional)

Instructions

1. Prepare the Strawberries: Rinse the strawberries thoroughly and gently pat them dry. Cut the tops off and hollow out a small indentation from the center using a small spoon or melon baller, being careful not to pierce the sides. Place them upside down on a paper towel to drain any excess moisture.
2. Make the Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon zest. Using an electric mixer or a whisk, blend until smooth and creamy with no lumps.
3. Fill the Strawberries: Transfer the cheesecake filling to a piping bag or a zip-top plastic bag (cut one corner off). Pipe the cream cheese mixture generously into each hollowed strawberry.
4. Add the Crunch: Sprinkle crushed graham crackers on top of the filled strawberries for added texture. You can also push some of the graham cracker crumbs gently into the cream cheese filling for a more cohesive topping.
5. Chill and Serve: Refrigerate the filled strawberries for about 30 minutes to help them set and chill before serving. Place them on a serving platter.