Cheesecake Deviled Strawberries

Instructions:

1. Prep the Strawberries:
   Wash and dry strawberries thoroughly. Slice off the green tops to create a flat base. Carefully hollow out the center of each berry using a small paring knife or corer.
2. Make the Filling:
   In a mixing bowl, beat together the cream cheese, powdered sugar, vanilla extract, and a pinch of salt until light and fluffy. A hand mixer works best for a smooth, airy texture.
3. Fill the Strawberries:
   Transfer the filling to a piping bag or a resealable bag with the tip cut off. Pipe the cheesecake mixture into the hollowed strawberries, allowing a decorative swirl to sit atop each one.
4. Garnish:
   Lightly dust with extra powdered sugar and sprinkle graham cracker crumbs over the tops for a true cheesecake effect.
5. Chill:
   Refrigerate for at least 15 minutes to let the filling firm up and the flavors meld.

Variations:

• Add lemon zest or a dash of almond extract to the filling for a flavor twist.
• Dip the bottoms of the strawberries in melted chocolate and chill before filling for an elegant presentation.
• Swap graham cracker crumbs with crushed cookies or nuts for texture variety.

Tips:

• Choose strawberries that are large, firm, and uniformly shaped for the best results.
• The filling can be made a day ahead and stored in the fridge, ready to pipe just before serving.
• If you’re short on time, simply spoon the filling in—no piping needed.