Description
These Lemon Cheesecake Deviled Strawberries are a fresh, zesty twist on the classic no-bake stuffed treat. Juicy strawberries are filled with a smooth, lemon-infused cheesecake mixture that’s lightly sweet, tangy, and incredibly refreshing. A perfect bite-sized dessert for brunches, showers, or warm-weather entertaining.
Ingredients
Units
Scale
- 1 lb large fresh strawberries
- 4 oz cream cheese, softened (or vegan cream cheese)
- 2 tbsp plain Greek yogurt or coconut yogurt
- 2 tbsp maple syrup or powdered sweetener
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Optional garnish: crushed graham crackers, lemon zest curls, or coconut flakes
Instructions
- Rinse and pat dry strawberries. Cut off tops and use a small knife or corer to hollow out centers.
- In a mixing bowl, beat cream cheese, yogurt, maple syrup, lemon zest, lemon juice, and vanilla until creamy.
- Spoon or pipe the lemon cheesecake filling into each strawberry.
- Garnish with crushed graham crackers or lemon zest, if desired.
- Chill for 15 minutes before serving for the best texture and flavor.
Notes
- Use dairy-free yogurt and cream cheese to make these fully vegan.
- Add more lemon juice or zest for extra citrus punch.
- These are best served fresh but can be prepped a few hours in advance and kept chilled.
Nutrition
- Calories: 45
- Sugar: 4g
- Sodium: 15mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
