Cheesecake Deviled Strawberries

Elegant, no-bake cheesecake-stuffed strawberries perfect for spring or any special occasion.

These Cheesecake Deviled Strawberries are the ultimate crowd-pleaser. Ripe, juicy strawberries are halved and hollowed out, then filled with a rich no-bake cheesecake filling and finished with graham cracker crumbs. They’re simple to make but look like they came from a high-end bakery. Whether you’re hosting a spring brunch, bridal shower, or just want something special on a weeknight, these little treats bring the wow factor.

Why You’ll Love This Recipe

• No-bake ease: No oven required—just a mixer and some chill time.
• Perfect texture: The cream cheese and whipped cream combo yields a light, stable, pipeable filling.
• Naturally gluten-free friendly: Omit the graham cracker topping or use gluten-free ones.
• Customizable: Add a chocolate drizzle, swap graham crackers for crushed Oreos, or mix in lemon zest.
• Visually stunning: With a piped center and bright red berry shell, they make a striking presentation.

Ingredients

For the Berries:

• 3 lbs large fresh strawberries
• 8 oz cream cheese, softened to room temp
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups heavy whipping cream, cold
• ¼ cup graham cracker crumbs

Instructions

1. Prepare the strawberries

• Slice strawberries in half lengthwise, leaving stems on if desired.
• Slice a small flat edge on the bottom of each half so they stand upright.
• Use a melon baller or small spoon to hollow out a small center cavity in each berry.

2. Make the cheesecake filling

• In a mixing bowl, whip the heavy cream to stiff peaks (~3–4 minutes). Set aside.
• In another bowl, beat cream cheese, powdered sugar, and vanilla until completely smooth and fluffy.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

3. Assemble

• Transfer cheesecake filling to a piping bag with a large star or round tip.
• Pipe the filling generously into each strawberry hollow.
• Sprinkle graham cracker crumbs over the tops.

4. Chill

• Refrigerate for at least 1 hour before serving.

Tips / Storage / FAQs

Tips:

• Use large, firm strawberries so they’re easier to fill and more stable on the plate.
• Don’t hollow out too deep—just enough for the filling to nestle inside.
• Cream cheese must be fully softened for a smooth, lump-free mixture.
• Fill strawberries close to serving time for best shape and freshness.

Storage:

• Best served the same day.
• Store in an airtight container in the refrigerator for up to 24 hours.
• Do not freeze—texture will become watery after thawing.

FAQs:

• Can I make these ahead of time? Yes—up to 4 hours ahead. Add graham cracker crumbs just before serving.
• Can I use store-bought whipped topping instead? Yes, though homemade whipped cream provides better texture.
• What if I don’t have a piping bag? Use a zip-top bag with the corner snipped off.

Final Thoughts

Cheesecake Deviled Strawberries bring together the classic charm of strawberries and cream with the rich decadence of cheesecake—all in a no-bake, bite-sized treat. They’re as delicious as they are beautiful and sure to be the first thing to disappear at any gathering.

The Goods