When I want a light, beautiful dessert that feels indulgent but takes minimal effort, I make cheesecake deviled strawberries. These bite-sized treats are fresh, creamy, and elegant—with juicy strawberries filled with sweet cheesecake filling and topped just the way I like them. They’re perfect for parties, brunches, or whenever I want to serve something a little extra special.
Why You’ll Love This Recipe
I love these deviled strawberries because they’re a no-bake dessert that looks as good as it tastes. The strawberries are sweet and juicy, the cheesecake filling is smooth and creamy, and the whole treat is just the right size for popping into my mouth. Whether I’m setting them out for a crowd or saving a few in the fridge for later, they always hit the spot without feeling too heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries (large, ripe, and firm)
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Cream cheese (softened)
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Powdered sugar
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Vanilla extract
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Graham cracker crumbs or crushed cookies (for topping)
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Optional: lemon zest, mini chocolate chips, or a drizzle of chocolate
Directions
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I start by washing the strawberries and cutting off the tops.
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I slice each berry in half lengthwise, then use a small spoon or melon baller to gently scoop out a bit of the center to create space for the filling.
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In a mixing bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until light and fluffy.
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I spoon or pipe the cheesecake filling into the hollowed-out strawberries.
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I sprinkle crushed graham crackers over the top for a classic cheesecake crunch.
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I refrigerate the strawberries for at least 30 minutes before serving to let the filling set slightly.
Servings and timing
This recipe makes about 24 filled strawberry halves (12 whole strawberries).
Prep time takes about 20 minutes, and I chill them for 30 minutes. They’re ready in under an hour.
Variations
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I stir in lemon zest or a splash of lemon juice to brighten the filling.
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I add mini chocolate chips or drizzle melted chocolate for a richer version.
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I top with crushed Oreos or vanilla wafers instead of graham crackers.
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I’ve used mascarpone cheese instead of cream cheese for a slightly lighter texture.
Storage/reheating
I store leftovers in the fridge in an airtight container for up to 2 days. I don’t freeze them—fresh strawberries don’t thaw well, and the filling can become watery. No reheating needed—just serve them chilled.
FAQs
Can I make these ahead of time?
Yes, I prepare them a few hours in advance and keep them chilled until serving. I fill them the same day to keep the strawberries fresh.
Can I use a different fruit?
Yes, I’ve used mini bell peppers for a savory version or halved kiwis for something fun and tropical. But strawberries work best for sweetness and shape.
Is this filling like no-bake cheesecake?
Exactly—it’s creamy, sweet, and light, just like a no-bake cheesecake base.
Can I make these without piping?
Yes, I’ve used a spoon before—piping just makes them look a little fancier.
What if my strawberries are too small?
I choose the largest ones I can find, but if they’re small, I don’t scoop them—I just pipe a dollop on top.
Conclusion
Cheesecake deviled strawberries are one of those simple desserts that always feels elegant and fun. They’re fresh, creamy, and perfect for any occasion, from spring brunches to baby showers or date-night desserts. I love how quick they are to make, and how easily they disappear once I serve them.
Print
Cheesecake Deviled Strawberries
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 strawberry halves (about 12 servings)
- Category: Dessert, No-Bake
- Method: No-bake, Assembly
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesecake Deviled Strawberries are a light, no-bake dessert filled with creamy cheesecake filling and topped with graham cracker crumbs. Elegant, bite-sized, and easy to make, they’re perfect for parties, brunches, and spring gatherings.
Ingredients
- 12 large fresh strawberries (halved lengthwise)
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons graham cracker crumbs or crushed cookies
- Optional toppings:
- Lemon zest
- Mini chocolate chips
- Melted chocolate drizzle
Instructions
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Wash and dry the strawberries. Cut off the tops and slice each berry in half lengthwise.
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Using a small spoon or melon baller, scoop out a small amount of the center of each strawberry half to create room for filling.
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In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
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Spoon or pipe the cheesecake filling into each strawberry half.
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Sprinkle with graham cracker crumbs and any optional toppings.
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Chill for at least 30 minutes before serving to allow the filling to set.
Notes
- Use the largest, firmest strawberries for best results.
- Pipe the filling for a more elegant presentation, or spoon it in for a casual approach.
- Best served fresh the same day—do not freeze.
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