Here’s a delightful bite-sized dessert featuring fresh strawberries filled with creamy cheesecake—a no-bake treat that’s easy to assemble yet fancy enough to impress.
Why You’ll Love This Recipe
I love how these strawberries balance tangy and sweet in every single bite. The creamy filling holds its shape beautifully when piped, and the bright berries give the perfect contrast. They’re simple to prep, can be made ahead, and vanish fast at gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 18–24 large fresh strawberries
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ½–1 cup heavy whipping cream
• ¼ cup graham cracker crumbs or crushed shortbread cookies
directions
- Prep strawberries – I wash and dry them thoroughly, then slice each strawberry lengthwise. If needed, I trim a tiny slice off the bottom so they sit flat. I hollow out a small well in each half using a melon baller or small spoon.
- Make filling – I whip cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, I whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Assemble – I transfer the filling to a piping bag (or a zip-top bag with the corner snipped) and pipe it into each strawberry hollow.
- Finish – I sprinkle graham cracker crumbs over the tops. I chill them for at least 30 minutes to let the filling set, then serve.
Servings and timing
– Makes about 18–24 deviled strawberries (roughly 2 halves per person if serving 9–12 guests).
– Prep time: 20–30 minutes
– Chill time: 30–60 minutes
– Total time: ~1 hour
Variations
• Pudding-style filling – I stir in a packet of cheesecake-flavored pudding mix for extra tang and sweetness.
• Citrus twist – I add a teaspoon of lemon or orange zest for a refreshing zing.
• Chocolate version – I mix in cocoa powder or swap in chocolate pudding mix. I sometimes drizzle melted chocolate atop before chilling.
• Sprinkles party – I garnish with colorful sprinkles for birthdays or baby showers.
storage/reheating
I store filled strawberries in an airtight container in the fridge for up to 24 hours. For best texture, I find it’s ideal to fill them the same day. After 24 hours, the berries may release juice and soften. The filling can be made ahead and stored separately for up to 2–3 days, then piped just before serving.
FAQs
Can I make these ahead of time?
I often prepare the filling a day in advance and keep it chilled. Then I hollow and fill the strawberries on the day of serving for best texture.
How long do they stay fresh?
They’re best enjoyed within 24 hours. After that, the berries start to soften and the filling can get a bit watery.
Can I use low-fat ingredients?
Yes—I’ve used low-fat cream cheese and whipped cream before. It’s lighter, though the texture is a bit less rich.
What else can I top them with?
Besides graham cracker crumbs, I love crushed cookies (like Oreos or shortbread), chopped nuts, chocolate shavings, or even a drizzle of berry coulis.
Can I freeze them?
I don’t recommend freezing—once thawed, the strawberries become soggy and the filling tends to weep.
Conclusion
I love serving these Cheesecake Deviled Strawberries because they’re a fuss-free, elegant dessert that always wows. With minimal prep and maximum flavor, they’re perfect for parties or a simple family treat. I feel free to play with flavors—citrus, chocolate, or cookie toppings—to make them my own. Enjoy!
Print
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 18–24 deviled strawberries
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Cheesecake Deviled Strawberries are a no-bake dessert featuring fresh strawberries filled with a fluffy, creamy cheesecake mixture, topped with graham cracker crumbs for a delightful and elegant treat.
Ingredients
- 18–24 large fresh strawberries
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½–1 cup heavy whipping cream (or 1½ cups for extra fluff)
- ¼ cup graham cracker crumbs (or crushed shortbread cookies)
Instructions
- Wash and dry the strawberries thoroughly. Slice each strawberry lengthwise and hollow out a small well in each half using a melon baller or small spoon. Trim the bottoms slightly if needed so they sit flat.
- In a bowl, whip the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Transfer the filling to a piping bag or zip-top bag with the corner snipped off. Pipe the mixture into each hollowed strawberry half.
- Sprinkle graham cracker crumbs over the tops of the filled strawberries.
- Chill in the refrigerator for at least 30 minutes before serving to allow the filling to set.
Notes
- Best served within 24 hours for optimal texture.
- The filling can be made up to 2–3 days in advance and stored separately.
- For a citrus twist, add lemon or orange zest to the filling.
- Try chocolate or pudding mix variations for different flavor profiles.
Nutrition
- Serving Size: 2 strawberry halves
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
