If you’re looking for a way to wow your guests without touching the oven, Cheesecake Deviled Strawberries are an absolute showstopper. This dreamy treat combines juicy fresh strawberries with silky cheesecake filling and a sprinkle of graham cracker crumbs on top for a fun, finger-friendly twist on the classic dessert. Each bite delivers everything you love about cheesecake and strawberries in one adorable, crowd-pleasing package. Whether you’re planning a party, bridal shower, or just a special family treat, Cheesecake Deviled Strawberries always steal the spotlight.
Ingredients You’ll Need
The beauty of Cheesecake Deviled Strawberries lies in their simplicity, using just a handful of quality ingredients for big flavor impact. Each element adds something special, whether it’s a hit of berry brightness, creamy tang, or that must-have crunchy finish.
- Fresh large strawberries: Bigger berries are easier to fill and offer juicy sweetness as the perfect base.
- Cream cheese (8 oz, softened): For that classic rich cheesecake flavor, be sure the cream cheese is at room temp for smooth blending.
- Confectioners’ sugar (1 cup): Adds a touch of sweetness and keeps the filling light, never grainy.
- Vanilla extract (1 tsp): A splash of real vanilla takes the filling from good to irresistible.
- Heavy whipping cream (1½ cups): Whipped fresh for incredible volume and cloud-like texture in every bite.
- Graham cracker crumbs (¼ cup): Essential for that familiar “cheesecake crust” crunch on top.
How to Make Cheesecake Deviled Strawberries
Step 1: Prepare the Strawberries
Begin by selecting the largest, ripest strawberries you can find. Keeping the stems attached for a pretty presentation, carefully slice each berry in half lengthwise. Take a sliver off the rounded bottom of each half so they’ll sit nice and flat. With a small melon baller or paring knife, gently carve out a little hollow in the cut side—just big enough to hold a generous spoonful of filling without going all the way through.
Step 2: Whip the Cream
Pour the heavy whipping cream into your stand mixer fitted with the whisk attachment. Whip on high speed until glossy, stiff peaks form, usually five to seven minutes. Once fluffy, transfer the whipped cream to a separate bowl and set aside while you build the cheesecake base.
Step 3: Make the Cheesecake Filling
Add the softened cream cheese, confectioners’ sugar, and vanilla extract to your mixer bowl. Beat everything together on medium speed for about one minute, or until the mixture is smooth, creamy, and slightly fluffy. Then, using a spatula, gently fold in the whipped cream from earlier. This technique keeps the filling light and airy—no dense cheesecake here! Mix just until no streaks remain.
Step 4: Fill the Strawberries
Spoon your cheesecake filling into a piping bag fitted with a star or round tip. If you don’t have one, a zip-top bag with a snipped corner works perfectly. Pipe a swirl or dollop of filling into each prepared strawberry half, filling the little strawberry “bowls” generously. This is where Cheesecake Deviled Strawberries get their wow factor!
Step 5: Add the Finishing Touch
Right after filling, sprinkle the tops of each strawberry with graham cracker crumbs. The crumbs add a gentle crunch and round out the classic cheesecake flavor. Chill until you’re ready to serve, or dive right in for an instant treat.
How to Serve Cheesecake Deviled Strawberries
Garnishes
Dress up your Cheesecake Deviled Strawberries to fit any occasion. A tiny mint leaf adds color and a pop of freshness, while a drizzle of melted chocolate or white chocolate creates that upscale bakery effect. Dust with a bit of extra powdered sugar if you’re feeling festive.
Side Dishes
These little delights steal the show on any dessert table, but they pair beautifully with other summery bites. Serve alongside lemon bars, mini fruit tarts, or a bowl of whipped cream for dipping. Light, fruity beverages—like sparkling lemonade or a rosé spritzer—also complement these strawberries perfectly.
Creative Ways to Present
Think beyond the plate: arrange your Cheesecake Deviled Strawberries on a tiered stand for an elegant brunch, or nestle them in mini cupcake liners for easy serving at a party. For kids, try adding colorful sprinkles or swapping in crushed cookies instead of graham crackers. Personal touches like these turn a simple dessert into a playful, personalized treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cheesecake Deviled Strawberries, store them in a single layer in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to two days, though the berries may gradually release some juice.
Freezing
Freezing is not recommended, as strawberries can become watery and the creamy filling may separate when thawed. For best results, enjoy them fresh—your taste buds will thank you!
Reheating
There’s no need to reheat Cheesecake Deviled Strawberries; they’re meant to be served chilled. Simply eat them straight from the fridge for that cool, creamy bite with every mouthful.
FAQs
Can I make Cheesecake Deviled Strawberries ahead of time?
Absolutely! You can prep the strawberries and filling separately a day in advance. Store each component covered in the refrigerator, then fill and decorate the strawberries just before serving for the freshest texture.
What’s the best way to transport these to a party?
Arrange the filled strawberries in a single layer inside a lidded container. If you’re stacking layers, use parchment paper between each to avoid smushing the filling and keep them in a snug container so they don’t slide around.
Can I use low-fat cream cheese or whipped topping instead?
Full-fat cream cheese delivers the richest flavor and the best consistency, but you can swap in a lower fat version in a pinch. Whipped topping can stand in for homemade whipped cream, but be aware it will make the filling a bit sweeter and less airy.
How do I avoid watery strawberries?
Choose the freshest, firmest berries you can find, and wait to fill them until shortly before serving. If you need to prep in advance, line your storage container with a paper towel to absorb excess moisture.
Can I flavor the cheesecake filling?
Absolutely! Try adding a hint of lemon zest, a splash of almond extract, or even a swirl of berry puree to the filling for something extra special. Cheesecake Deviled Strawberries are easy to customize for any flavor craving!
Final Thoughts
I can’t recommend Cheesecake Deviled Strawberries enough—they’re playful, elegant, and guaranteed to bring big smiles wherever they go. Whether you’re sharing them at a party or sneaking one from the fridge as a midweek pick-me-up, these little no-bake treats are a joy to make and eat. Give them a try and watch them disappear!
Print
Cheesecake Deviled Strawberries Recipe
- Total Time: 30 minutes
- Yield: About 3 lbs of filled strawberries (serves 12-16 as a dessert or party treat)
- Diet: Vegetarian
Description
These Cheesecake Deviled Strawberries are a fun, bite-sized treat featuring fresh strawberries hollowed out and filled with a luscious no-bake cheesecake mixture, then finished with a sprinkle of graham cracker crumbs. Perfect as an easy, crowd-pleasing dessert for any gathering or just a sweet snack.
Ingredients
For the Strawberries
- 3 lbs fresh large strawberries
For the Cheesecake Filling
- 8 oz (1 package) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream
For Garnish
- 1/4 cup graham cracker crumbs
Instructions
- Prepare the Strawberries: Take each strawberry and carefully split it down the center lengthwise, keeping the stems attached. Slice a small piece from the fat, rounded side so each half sits flat when placed down. Using a small paring knife or melon baller, carve a shallow bowl into the flat side of each strawberry half to hold the filling. Repeat with all strawberries.
- Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on high speed until stiff peaks form, about 5-7 minutes. Transfer the whipped cream to a medium bowl and set aside.
- Make the Cheesecake Mixture: In the same mixer bowl, add the softened cream cheese, confectioners’ sugar, and vanilla extract. Beat on medium speed until fluffy and creamy, about 1 minute. Gently fold the whipped cream into the cream cheese mixture until well blended and no streaks remain.
- Fill the Strawberries: Transfer the cheesecake mixture to a piping bag and pipe it into the hollowed-out bowls of each strawberry. Fill generously for best results.
- Garnish and Serve: Immediately sprinkle the filled strawberries with graham cracker crumbs. Serve at once, or cover and refrigerate until ready to enjoy.
Notes
- For best results, use large, firm strawberries for easy filling.
- The cheesecake filling can be prepared in advance and refrigerated separately. Fill strawberries just before serving for optimal freshness.
- You can use a zip-top bag with the corner snipped off if you don’t have a piping bag.
- Feel free to add a bit of lemon zest to the filling for a citrusy twist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American