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Cheesecake Deviled Strawberries

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Cheesecake Deviled Strawberries are a refreshing and elegant no-bake dessert combining sweet strawberries with a creamy cheesecake filling and a crunchy graham cracker topping, perfect for gatherings or light desserts.

Ingredients

3 lbs large fresh strawberries

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1½ cups heavy whipping cream, cold

¼ cup graham cracker crumbs

Instructions

  1. Slice each strawberry lengthwise, keeping the stems attached. Cut a small slice off the bottom of each half to create a flat base so they sit upright.
  2. Hollow out a small portion from the center of each strawberry half using a melon baller or small knife to create a bowl for filling.
  3. Whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
  4. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  5. Gently fold the whipped cream into the cream cheese mixture until well combined.
  6. Fill a piping bag fitted with a star tip or a Ziploc bag corner with the cheesecake filling and pipe it into the hollowed centers of the strawberry halves.
  7. Sprinkle graham cracker crumbs over the filled strawberries for added texture and flavor.
  8. Place the filled strawberries on a platter and refrigerate for at least one hour before serving.

Notes

  • Cutting a small slice off the bottom of each strawberry half prevents tipping.
  • Use fresh strawberries for best texture; frozen strawberries may become mushy.
  • Add graham cracker crumbs just before serving to keep them crunchy.
  • Substitute powdered sugar with honey or maple syrup if desired.
  • Dairy-free versions can be made with dairy-free cream cheese and whipped coconut cream.
  • Variations include adding citrus zest, chocolate chips, or chopped berries to the filling.
  • Store in an airtight container in the refrigerator and consume within 24 hours.
  • Freezing is not recommended as it affects texture.

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