Oh, let me tell you about a dessert that never fails to impress—Cheesecake Deviled Strawberries. These little beauties are the ultimate sweet treat that combines the freshness of strawberries with the rich, creamy goodness of cheesecake. I still remember the first time I served them at a family gathering. My sister thought I had spent hours in the kitchen, but the truth? They’re incredibly easy to make! Everyone was popping them like candy and asking for more. From that day on, these filled strawberries became a regular at every get-together, picnic, or even just a quiet evening at home.
What I absolutely adore about this dessert is how elegant it looks with almost zero effort. It’s all about taking simple ingredients—fresh strawberries and a smooth cream cheese filling—and turning them into something that looks like it came from a fancy bakery. And the best part? No oven needed! This no-bake delight is perfect for summer days when you want something light, pretty, and absolutely delicious.
Let’s break down what goes into these Cheesecake Deviled Strawberries.
Strawberries: The base of it all. Choose large, ripe strawberries that are bright red and firm. These will hold their shape and make it easier to pipe in the filling. I usually get a big batch, because trust me, they go fast.
Cream Cheese: This is where that cheesecake flavor shines. Softened cream cheese gives the filling a rich, velvety texture that pairs beautifully with the juicy berries.
Powdered Sugar: It adds just the right amount of sweetness to the cream cheese. You can adjust it to taste, but don’t skip it—it helps the filling hold its shape, too.
Vanilla Extract: A little splash of vanilla gives the filling that classic cheesecake flavor. You could also try almond extract for a twist, but vanilla is always a crowd-pleaser.
Graham Cracker Crumbs: Sprinkled on top, they give you that authentic cheesecake vibe. It’s a small touch that makes a big difference in both taste and texture.
Optional Add-ons:
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A drizzle of melted dark chocolate if you’re feeling fancy.
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Crushed nuts for a bit of crunch.
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Or even a touch of lemon zest for brightness.
Are Cheesecake Deviled Strawberries Healthy?
In moderation, they’re a great way to satisfy your sweet tooth without going overboard. Strawberries are naturally low in calories and packed with vitamin C, antioxidants, and fiber. The cream cheese brings in some fat and protein, making this dessert feel indulgent while still staying portion-friendly.
Here’s a quick rundown of what you’ll need to make them:
Ingredients
– 1 lb fresh large strawberries, hulled and halved
– 8 oz cream cheese, softened
– 1/3 cup powdered sugar (adjust to taste)
– 1/2 tsp vanilla extract
– 1/4 cup graham cracker crumbs (for topping)
– Optional: melted dark chocolate, crushed nuts, lemon zest
Serves: About 20 strawberry halves (depending on size)
These little bites of joy are always a hit, whether you’re making them for a party or just treating yourself to something sweet. Ready to see how easy they are to make? Let’s get into the details!
Ingredients
– 1 lb fresh large strawberries, hulled and halved
– 8 oz cream cheese, softened
– 1/3 cup powdered sugar (adjust to taste)
– 1/2 tsp vanilla extract
– 1/4 cup graham cracker crumbs (for topping)
– Optional: melted dark chocolate, crushed nuts, lemon zest
How to Make Cheesecake Deviled Strawberries
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Prep the Strawberries
Begin by washing the strawberries thoroughly under cold water. Pat them dry gently with a paper towel. Slice each strawberry in half lengthwise and use a small spoon or melon baller to carefully scoop out a bit of the center to create a small cavity. This is where the cheesecake filling will go. Place the prepared strawberries cut-side up on a tray. -
Make the Filling
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat the mixture until smooth, fluffy, and well combined. This should only take a couple of minutes. If the mixture feels too thick to pipe, let it sit for a few minutes at room temperature or add a tiny splash of milk for smoother consistency. -
Fill the Strawberries
Transfer the cheesecake filling into a piping bag fitted with a star tip (or use a plastic sandwich bag with the corner snipped off). Pipe the filling into each strawberry half, filling the cavity generously and letting it swirl just above the surface for a beautiful presentation. -
Add the Finishing Touches
Sprinkle graham cracker crumbs over the filled strawberries for that classic cheesecake crunch. This not only adds texture but also enhances the look and flavor. For a fancier finish, consider drizzling a bit of melted dark chocolate over the tops or adding a pinch of lemon zest for brightness. -
Chill and Serve
For best results, place the strawberries in the refrigerator for 20–30 minutes before serving. This allows the filling to set and gives the dessert a nice, chilled bite. Serve them on a platter with extra graham crumbs sprinkled around for added effect.
Tips and Tasty Variations
– Make it ahead: You can prepare the cheesecake filling a day in advance and store it in the fridge. Just fill the strawberries the same day you’re serving them so they stay fresh.
– Dairy-free version: Use a plant-based cream cheese alternative and adjust the sweetness with maple syrup if desired.
– Add a crunch: Sprinkle chopped pistachios, almonds, or walnuts on top for extra texture and flavor.
– More fruit fun: Try mixing in a bit of mashed raspberry or blueberry into the filling for a fruity twist.
These Cheesecake Deviled Strawberries come together so quickly and look like a dream on any dessert table. Whether it’s a bridal shower, baby shower, holiday gathering, or a simple family night, they always deliver in both taste and charm. I absolutely love watching people take their first bite—the surprised smile says it all!
So go ahead and give this no-bake beauty a try. It’s creamy, fruity, just sweet enough, and most of all—fun to make and share!
How to Make Cheesecake Deviled Strawberries
-
Prep the Strawberries
Begin by washing the strawberries thoroughly under cold water. Pat them dry gently with a paper towel. Slice each strawberry in half lengthwise and use a small spoon or melon baller to carefully scoop out a bit of the center to create a small cavity. This is where the cheesecake filling will go. Place the prepared strawberries cut-side up on a tray. -
Make the Filling
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat the mixture until smooth, fluffy, and well combined. This should only take a couple of minutes. If the mixture feels too thick to pipe, let it sit for a few minutes at room temperature or add a tiny splash of milk for smoother consistency. -
Fill the Strawberries
Transfer the cheesecake filling into a piping bag fitted with a star tip (or use a plastic sandwich bag with the corner snipped off). Pipe the filling into each strawberry half, filling the cavity generously and letting it swirl just above the surface for a beautiful presentation. -
Add the Finishing Touches
Sprinkle graham cracker crumbs over the filled strawberries for that classic cheesecake crunch. This not only adds texture but also enhances the look and flavor. For a fancier finish, consider drizzling a bit of melted dark chocolate over the tops or adding a pinch of lemon zest for brightness. -
Chill and Serve
For best results, place the strawberries in the refrigerator for 20–30 minutes before serving. This allows the filling to set and gives the dessert a nice, chilled bite. Serve them on a platter with extra graham crumbs sprinkled around for added effect.
Sweet Tips and Fun Variations
– Make it ahead: You can prepare the cheesecake filling a day in advance and store it in the fridge. Just fill the strawberries the same day you’re serving them so they stay fresh.
– Dairy-free version: Use a plant-based cream cheese alternative and adjust the sweetness with maple syrup if desired.
– Add a crunch: Sprinkle chopped pistachios, almonds, or walnuts on top for extra texture and flavor.
– More fruit fun: Try mixing in a bit of mashed raspberry or blueberry into the filling for a fruity twist.
These Cheesecake Deviled Strawberries come together so quickly and look like a dream on any dessert table. Whether it’s a bridal shower, baby shower, holiday gathering, or a simple family night, they always deliver in both taste and charm. I absolutely love watching people take their first bite—the surprised smile says it all!
So go ahead and give this no-bake beauty a try. It’s creamy, fruity, just sweet enough, and most of all—fun to make and share!
Frequently Asked Questions about Cheesecake Deviled Strawberries
1. Can I use other fruits for this recipe?
Absolutely! While strawberries are the star of this recipe, you can easily swap them out for other fruits like raspberries, blackberries, or even peaches. Just make sure the fruit you choose is firm enough to hold the cheesecake filling and offers a similar shape for stuffing.
2. Can I make this recipe ahead of time?
Yes, you can prepare the cheesecake filling ahead of time and store it in an airtight container in the fridge for up to 24 hours. Just fill the strawberries the day you plan to serve them to keep them fresh and maintain the strawberry’s texture.
3. How do I store leftover Cheesecake Deviled Strawberries?
Leftover strawberries should be stored in the refrigerator in an airtight container. They will last for about 1–2 days, though they’re best enjoyed fresh. The filling may start to soften after a while, so try to eat them within a day or two for the best texture.
4. Can I make this recipe without the graham cracker crumbs?
Yes, if you don’t have graham crackers or want a different flavor, feel free to skip the crumbs. You could use crushed nuts, coconut flakes, or even a light dusting of cinnamon as a topping instead. It’s all about your personal preference!
This recipe is all about flexibility and fun, so feel free to get creative with your variations and toppings. The possibilities are endless, and each version can be uniquely tailored to your taste!
Print
Cheesecake Deviled Strawberries
- Total Time: 35–45 minutes
- Yield: 12-16 strawberries 1x
Description
These Cheesecake Deviled Strawberries are a simple yet elegant treat, perfect for any occasion. The sweetness of fresh strawberries pairs beautifully with creamy cheesecake filling, and the graham cracker topping adds a delightful crunch. Whether it’s a party, holiday gathering, or just a treat for yourself, these little bites will surely impress.
Ingredients
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1 lb fresh large strawberries, hulled and halved
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8 oz cream cheese, softened
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1/3 cup powdered sugar (adjust to taste)
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1/2 tsp vanilla extract
-
1/4 cup graham cracker crumbs (for topping)
-
Optional: melted dark chocolate, crushed nuts, lemon zest
Instructions
-
Prep the Strawberries:
Wash the strawberries thoroughly, pat dry, and slice them in half lengthwise. Use a melon baller or small spoon to scoop out the center of each half, creating a cavity. -
Make the Filling:
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. If needed, add a splash of milk to achieve a smoother consistency. -
Fill the Strawberries:
Transfer the cheesecake filling to a piping bag (or a plastic sandwich bag with the tip cut off). Pipe the filling into the hollowed strawberries, creating a swirl above the surface. -
Add the Finishing Touches:
Sprinkle graham cracker crumbs over the filled strawberries. Optionally, drizzle with melted chocolate or sprinkle with lemon zest for extra flavor. -
Chill and Serve:
Place the strawberries in the refrigerator for 20–30 minutes to set the filling. Serve chilled.
Notes
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Make it ahead: Prepare the cheesecake filling a day in advance and store it in the fridge.
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Dairy-free version: Swap cream cheese for plant-based alternatives.
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Crunchy variation: Add chopped nuts like pistachios or almonds for added texture.
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Flavor twist: Mix in some mashed raspberries or blueberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20–30 minutes