Deviled Strawberry Cheesecake Bites Recipe

Ingredients

Strawberry Crunch Topping

• 6 golden Oreo cookies finely crushed
• 1 tablespoon unsalted butter melted
• 2 teaspoons strawberry flavored gelatin powder (Jell-O brand)

Cream Cheese Filling

• 12–15 large fresh strawberries rinsed and patted dry very well, cut into halves
• 8 ounces cream cheese softened to room temperature
• 3/4 cup powdered sugar sifted
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Line a small baking sheet with parchment paper or a silicone mat and set aside. Add the golden Oreo cookies to a small food processor or high-speed blender and pulse for 30-60 seconds until finely crushed. Transfer crumbs to a bowl.
2. Stir together melted butter and strawberry gelatin powder until fully combined. Add this mixture to the cookie crumbs and stir until combined, noting crumbs will remain two-toned and not fully pink.
3. Spread the strawberry crunch mixture evenly on the prepared baking sheet and bake for 10 minutes or until lightly golden. Remove and cool completely, breaking apart larger pieces if necessary.
4. Rinse strawberries under cool water just before use, pat dry thoroughly, and cut in half lengthwise, removing the green leaves. Arrange on a serving platter cut side up.
5. Using a handheld mixer on medium speed, beat the softened cream cheese for 1-2 minutes until smooth and creamy. Add powdered sugar and beat on low until incorporated. Then add heavy cream, vanilla extract, and salt, and beat for an additional 1-2 minutes until light and creamy.
6. Dollop approximately 1.5 teaspoons of cream cheese filling onto each strawberry half’s cut surface. For decorative presentation, use a piping bag fitted with a tip if desired.
7. Sprinkle the cooled strawberry crunch topping over the cream cheese-filled strawberries and serve immediately.

Notes

• Store assembled deviled strawberries immediately as the filling may loosen due to berry moisture release.
• Leftover topping can be stored in an airtight container at room temperature for up to 1 week.
• The cream cheese filling can be made up to 24 hours ahead and refrigerated; soften before using.
• Reheating is not recommended as heat will cause filling to melt and berries to soften.
• Freezing assembled strawberries is discouraged due to potential berry softening after thawing.
• Use strawberries about 2 to 2.5 inches for shape and stability.
• Choose similarly sized strawberries for uniform appearance.
• Rinse berries only immediately before use to avoid mushiness.
• Pat strawberries very dry before filling to prevent watery results.
• Full-fat block cream cheese provides best texture and firmness.
• If piping is difficult, use a spoon to dollop filling.