Oh friend… thank you for being here. Truly. Every time you check in, try a recipe, or send a photo of what you’ve made, it absolutely lights me up. And today? I’m bringing you something dangerously delicious, irresistibly cute, and guaranteed to steal the spotlight at any gathering.
We’re making Cheesecake Deviled Strawberries—the sweet, fruity, ultra-creamy dessert bite you’ll wonder how you ever lived without. They taste like cheesecake and chocolate-covered strawberries had a perfect little baby. And the best part? They’re shockingly easy.
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What Are Cheesecake Deviled Strawberries?
Think deviled eggs… but make it dessert. These are fresh strawberry halves piped with fluffy cheesecake filling and topped with graham cracker crumbs or strawberry crunch. They’re bite-sized, eye-catching, and anything but boring!!
They’re the perfect no-bake treat when you want something elegant with almost no effort.
Why You’ll Love This Recipe
- Beautiful presentation, zero baking required
- Fresh + creamy—the dreamiest combo
- Quick to make, perfect for parties or date nights
- Kid-friendly, yet fancy enough for events
- Light but indulgent, like mini cheesecake scoops on fruit
- Portable, not messy, and SO fun to eat
What Do They Taste Like?
Imagine the richness of full cheesecake filling—soft, velvety, tangy-sweet—paired with juicy, chilled strawberries. The contrast is incredible. Add a little buttery graham cracker crumble on top? Heaven.
Each bite is creamy, fruity, bright, and refreshing. You’ll be popping them like candy.
Benefits of Making Strawberry Cheesecake “Deviled” Style
- No oven needed
- Gorgeous presentation with very little effort
- Great make-ahead dessert
- Perfect for baby showers, holidays, brunch, BBQs, Valentine’s Day, Mother’s Day—everything!
- Lighter than traditional cheesecake
- Customizable with flavor variations
Ingredients You’ll Need
- 18–24 large strawberries
- 1 cup heavy whipping cream
- 1 (8 oz) block cream cheese, softened
- 1/3 cup sour cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, adds brightness)
- 1/2 cup graham cracker crumbs or strawberry crunch
Tools You’ll Need
- Electric mixer
- Mixing bowls
- Melon baller (or small spoon)
- Piping bag + star tip
- Cutting board + sharp knife
- Baking sheet or serving platter
Additions & Substitutions
Flavor Add-Ins
- Fold in 1–2 tablespoons strawberry jam for extra berry flavor
- Add lemon zest for a brighter cheesecake bite
- Mix in ½ teaspoon almond extract for bakery-style aroma
- Add a spoonful of crushed Oreos for chocolate cheesecake filling
Toppings Variations
- Crushed Oreo
- White chocolate shavings
- Mini chocolate chips
- Freeze-dried strawberry dust
- Crushed Nilla wafers
Substitutions
- Swap sour cream for plain Greek yogurt
- Replace graham crumbs with Biscoff crumbs
- Use stabilized whipped cream instead of homemade (Cool Whip)
How to Make Cheesecake Deviled Strawberries (Step-by-Step)
1. Prep the Strawberries
Cut off the stems and slice each strawberry in half.
Trim a tiny sliver off the back so they sit flat.
2. Hollow the Centers
Use a melon baller or small spoon to create a shallow indentation for the filling.
(You don’t need much—just enough to hold the cheesecake.)
3. Whip the Cream
In a mixing bowl, beat the heavy cream until stiff peaks form (about 5 minutes).
4. Make the Cheesecake Filling
In another bowl, beat together cream cheese, sour cream, sugar, vanilla, and lemon until smooth and silky.
5. Fold Together
Gently fold the whipped cream into the cheesecake mixture until fully combined and airy.
6. Pipe Onto Strawberries
Add the filling to a piping bag fitted with a star tip.
Pipe a pretty swirl onto each strawberry half.
7. Finish With Crunch
Sprinkle with graham cracker crumbs or strawberry crunch.
8. Serve & Enjoy!
Serve immediately or chill for extra firmness.
What to Serve With Cheesecake Deviled Strawberries
- A dessert charcuterie board
- Champagne or sparkling wine
- Chocolate fondue
- A brunch spread (waffles, yogurt parfaits, pastries)
- Mini cheesecakes or fruit tarts
Tips for the Best Deviled Strawberries
- Use large strawberries for easier prepping and filling.
- Dry the strawberries well—moisture can prevent the filling from sticking.
- For the cleanest piping, chill the filling for 10–20 minutes.
- If strawberries are small, pipe smaller rosettes or use a round tip.
- Add filling right before serving for the firmest texture.
Storage Instructions
- Store leftovers in a container in the refrigerator for up to 24 hours.
- Do not freeze—strawberries become watery.
- Best served the same day for peak freshness.
General Information
- Prep time: 20 minutes
- Total time: ~20 minutes
- Servings: 18–24 deviled strawberries
Frequently Asked Questions
Can I make these ahead of time?
Yes—prep strawberries and filling separately. Pipe right before serving.
Why is my filling runny?
Your cream cheese may have been too soft, or the whipping cream under-whipped.
Chill the filling for 10–15 minutes to thicken.
Can I use Cool Whip instead of whipping cream?
Yes! Fold in 1½ cups Cool Whip instead of whipped cream for a shortcut.
Do I have to hollow the strawberries?
Not required, but it helps the filling sit neatly and not slide off.
Can I use frozen strawberries?
No—once thawed, they become too mushy to fill.
Conclusion
These Cheesecake Deviled Strawberries are the definition of easy elegance—fresh, bright, creamy, and absolutely irresistible. With minimal effort and no baking required, they turn ordinary strawberries into the cutest little cheesecake bites ever.
Whether you’re hosting a party, bringing a treat to a gathering, or just craving something sweet and stunning, this recipe will be your go-to.
Love fruity desserts? You’ll adore:
- Strawberry Crunch Cheesecake Cones
- No-Bake Strawberry Cheesecake Cups
- Strawberry Shortcake Bites
Share the Love!
Tried these beauties? Leave a review or share your photos on Pinterest—I live for seeing your creations!
Nutritional Information (Approx. per strawberry half)
- Calories: 55
- Carbs: 6g
- Fat: 3.5g
- Protein: 0.6g
- Sugar: 5g
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