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Deviled Hearts recipe

Deviled Hearts

Teri & Jenny
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Servings 8


  • 1 (8 ounce) package of cream cheese, softened
  • cup plus 2 tablespoons superfine sugar
  • cup sour cream
  • 1 lemon, zested
  • 1 ½ tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¼ cups heavy cream
  • 16 large strawberries, tops cut and split in half lengthwise
  • ½ cup graham cracker crumbs


  • Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth.
  • Scrape down sides of the bowl and set aside.
  • In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
  • Fold the whipped cream into the cream cheese mixture until fully incorporated.
  • 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.
  • Fill a piping bag (fitted with a star tip) with the cream cheese mixture and pipe into each cut strawberry.
  • Finish each with a sprinkle of graham cracker crumbs and serve.


  • *Makes 32
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