Deviled Hearts

By srumbel

Now to these little “Deviled Hearts”…no bake cheesecake stuffed strawberries are nothing new. Totally delicious, but nothing new. We’re adding our own twist to this yummy dessert, by splitting them down the middle, scooping out the centers and piping the filling straight into them….”Deviled Hearts”…get it?! Just like the panna cotta from Monday, this dessert is SUPER easy (seriously takes 15 minutes, tops) and REALLY addicting.
from spoonforkbacon.com

Ingredients

• 1 (8 ounce) package of cream cheese, softened
• 2/3 cup plus 2 tablespoons superfine sugar
• 1/3 cup sour cream
• 1 lemon, zested
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoons vanilla extract
• 1 1/4 cups heavy cream
• 16 large strawberries, tops cut and split in half lengthwise
• 1/2 cup graham cracker crumbs

Preparation

Step 1

1. Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth.
2. Scrape down sides of the bowl and set aside.
3. In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Slice the backs of each strawberry, every so slightly, so they sit up straight. Using a small measuring spoon or melon baller, carefully hollow the inner center of each strawberry.
6. Fill a piping bag (fitted with a star tip) with the cream cheese mixture and pipe into each cut strawberry.
7. Finish each with a sprinkle of graham cracker crumbs and serve.
Makes 32