Cheesecake Deviled Strawberries

Why I’ll Love This Recipe

I love how these cheesecake deviled strawberries turn simple fruit into an elegant, no-bake dessert. They’re light, creamy, quick to assemble, and perfect for parties, brunches, or whenever I want a sweet, portion-controlled treat without turning on the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large ripe strawberries

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream or whipped topping

• Optional garnish: crushed graham crackers, chocolate shavings, or finely chopped nuts

Directions

1. I rinse and pat the strawberries dry, then slice off the stems so they stand upright.

2. Using a small knife or melon baller, I hollow out the centers to make space for filling.

3. In a bowl, I beat cream cheese, powdered sugar, vanilla, and a splash of heavy cream until smooth and fluffy.

4. I transfer the cheesecake mixture to a piping bag fitted with a star tip and pipe generous swirls into each strawberry.

5. I finish by sprinkling the tops with crushed graham crackers or other garnish for a beautiful crunch.

Servings and Timing

This recipe fills about 20 medium strawberries, enough for 6–8 people as a light dessert. I spend roughly 10 minutes prepping and 5 minutes assembling, so the treats are ready in under 15 minutes.

Variations

• I fold lemon zest into the filling for a bright citrus kick.

• For a chocolate twist, I beat in 1 tablespoon cocoa powder and sprinkle with mini chocolate chips.

• A drizzle of melted caramel or honey gives extra sweetness and shine.

• I dip the strawberry bases in melted dark chocolate for a fancier presentation.

Storage/Reheating

I store filled strawberries in a single layer in an airtight container and refrigerate for up to 24 hours. They’re best served chilled; no reheating is needed.

FAQs

Can I make these ahead of time?

I fill the strawberries up to 24 hours in advance, but I garnish just before serving so the toppings stay crisp.

Will low-fat cream cheese work?

Yes, though the filling won’t be quite as rich. I sometimes add an extra tablespoon of powdered sugar to help it thicken.

How do I keep the strawberries from weeping?

I dry them thoroughly after washing and avoid overfilling; excess moisture can cause leaks.

Can I freeze them?

I don’t recommend freezing—the strawberries become watery once thawed, and the filling loses its smooth texture.

What piping tip should I use?

I like a medium open-star tip for defined swirls, but any round or star tip works—as long as it fits the strawberry opening.

Conclusion

These cheesecake deviled strawberries deliver creamy cheesecake goodness in a fresh, fruity bite. They’re quick, versatile, and always vanish from the platter—so I make a double batch when I’m entertaining!