Deviled Strawberries

Steps

1. 1Make the Deviled Strawberries
2. 2Wash and dry strawberries
3. 3Wash strawberries and dry them thoroughly. Pat dry with paper towels.
4. 4Cut strawberries
5. 5Slice each strawberry in half lengthwise. Cut a thin sliver off the rounded bottom of each half so they sit flat on the tray without tipping.
6. 6Make well in strawberries
7. 7Optionally, you can use a small paring knife or melon baller to carve a shallow well in the center of each strawberry half for extra filling space.
8. 8Blot strawberries
9. 9Place strawberry halves cut-side up on a paper towel–lined tray. Blot any moisture from the wells. Let air dry at least 10 minutes.
10. 10Make cream cheese filling
11. 11In a large mixing bowl, beat 1 (8-ounce) block of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 to 2 teaspoons of lemon zest with a hand mixer on medium speed until completely smooth and creamy, about 2 to 3 minutes.
12. 12Whip cream
13. 13In a separate medium mixing bowl, whip one-half cup of heavy whipping cream on high speed until soft peaks form.
14. 14Fold cream into cream cheese
15. 15Gently fold whipped cream into cream cheese mixture using a rubber spatula until fully combined and fluffy. Do not overmix.
16. 16Assemble the Deviled Cheesecake Strawberries
17. 17Fill a piping bag
18. 18Transfer filling to a piping bag fitted with a star or round tip, or use a zip-top bag with one corner snipped.
19. 19Pipe filling into strawberries
20. 20Pipe filling into each prepared strawberry half, filling the carved well or mounding slightly on top.
21. 21Sprinkle with graham cracker crumbs
22. 22Sprinkle each filled strawberry with graham cracker crumbs (about one-quarter cup total). Add sprinkles or mini chocolate chips if using.
23. 23Chill and Serve
24. 24Chill
25. 25Refrigerate for 20 to 30 minutes to let filling firm up. If using graham cracker crumbs and you want maximum crunch, wait and add them right before serving instead.
26. 26Serve the same day for best results.