If you’re looking for a dessert that’s guaranteed to impress with minimal effort, Cheesecake Deviled Strawberries are the answer to your sweet tooth’s prayers. These charming little treats feature juicy, fresh strawberries overflowing with a dreamy cheesecake filling, all finished off with a sprinkle of golden graham cracker crumbs. Perfect for parties, picnics, or a fun family night in, Cheesecake Deviled Strawberries are blissfully simple to make but taste like something straight from a fancy bakery. It’s the kind of dessert that disappears in a flash, leaving everyone asking for the recipe!

Cheesecake Deviled Strawberries Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Cheesecake Deviled Strawberries is how the handful of ingredients come together to create something so much greater than the sum of their parts. Each element plays a crucial role, from the juicy berries to the velvety filling and that irresistible graham cracker crunch.

Fresh strawberries (1 pound, large, hulled and halved): Choose ripe, plump strawberries for the juiciest base and the perfect balance of sweet and tart.
Cream cheese (8 ounces, softened): Let your cream cheese come to room temperature for the smoothest, fluffiest filling.
Powdered sugar (1/4 cup): This adds a gentle sweetness and helps the filling hold its creamy structure.
Vanilla extract (1/2 teaspoon): A dash of vanilla brings warmth and classic cheesecake flavor to the mix.
Graham cracker crumbs (1/4 cup): The signature cheesecake “crust” crunch, right on top for texture and flavor.
Fresh mint (optional, for garnish): A pop of green and a subtle freshness—totally optional, but so pretty!

How to Make Cheesecake Deviled Strawberries

Step 1: Prepare the Strawberries

Start by gently washing and patting dry your strawberries. Hull each one, then slice them in half lengthwise. Use a small knife or a melon baller to carefully scoop out a little well in the center of each half—just big enough to cradle a generous dollop of cheesecake filling. This step turns your strawberries into adorable little boats ready for that luscious filling!

Step 2: Make the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Keep mixing until the filling is smooth, fluffy, and utterly irresistible. If you want a hint of citrus, now’s the time to add a touch of lemon zest for extra zing.

Step 3: Fill the Strawberries

Scoop your cheesecake filling into a piping bag (or a sturdy zip-top bag with the corner snipped off). Pipe a swirl of filling into each strawberry “well.” This is where Cheesecake Deviled Strawberries really start to look party-ready, and kids will love helping with this step!

Step 4: Add the Finishing Touches

Sprinkle each stuffed strawberry with graham cracker crumbs for that iconic cheesecake flavor and a bit of crunch. If you’re feeling extra fancy, tuck a little mint leaf into each one for a pop of color and an elegant touch.

Step 5: Serve or Store

You can serve your Cheesecake Deviled Strawberries right away, or pop them in the fridge until you’re ready for dessert. They’re just as delightful chilled, making them a perfect make-ahead treat.

How to Serve Cheesecake Deviled Strawberries

Garnishes

A garnish can take these little beauties to the next level! A small sprig of fresh mint, a light dusting of extra graham cracker crumbs, or even a drizzle of melted chocolate can add color and flair. For a fancier touch, try a tiny zest of lemon or orange over the top—you’ll love the bright aroma and extra sparkle it brings to your Cheesecake Deviled Strawberries.

Side Dishes

Pair these strawberries with a platter of other fresh fruits like blueberries, raspberries, or blackberries for a colorful dessert spread. They also make a wonderful companion to light, crisp cookies (think lemon thins or vanilla wafers) or even a scoop of vanilla ice cream for an indulgent twist.

Creative Ways to Present

Presentation is half the fun! Arrange Cheesecake Deviled Strawberries in a circular pattern on a cake stand, or serve them in mini cupcake liners for easy grabbing. For a party, skewer them onto decorative toothpicks for a playful, poppable treat. You can even dip the tips in melted dark chocolate before filling, for a truly decadent version that doubles the wow factor.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cheesecake Deviled Strawberries (a rare occurrence!), store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 2 days, though the graham cracker crumbs may soften slightly over time.

Freezing

While strawberries themselves don’t freeze particularly well once filled, you can prepare the cheesecake filling in advance and freeze it separately for up to a month. Let it thaw and whip it again before piping into freshly prepared strawberry halves for best results.

Reheating

Since this is a no-bake, chilled dessert, there’s no need to reheat. In fact, Cheesecake Deviled Strawberries are best served cold, straight from the fridge! If they’ve been sitting out and need to chill again, just pop them back in the refrigerator for a bit before serving.

FAQs

Can I make Cheesecake Deviled Strawberries ahead of time?

Absolutely! You can prepare the strawberries and the cheesecake filling separately, then assemble shortly before serving. If you want to assemble them completely, do so up to a day in advance and refrigerate until ready to serve.

What’s the best way to hull and halve the strawberries?

Use a small paring knife to cut around the green stem and remove it, then slice the berry lengthwise to create two halves. If you have a melon baller, it’s a handy tool for scooping out the center to make the perfect well for your cheesecake filling.

Can these be made gluten-free?

Yes! Simply use gluten-free graham cracker crumbs, and your Cheesecake Deviled Strawberries will be perfectly safe for gluten-free guests—plus, they’ll still taste amazing.

Can I add other flavors to the cheesecake filling?

Definitely. Lemon or orange zest, a drop of almond extract, or even a swirl of melted chocolate in the filling can add exciting new twists to your Cheesecake Deviled Strawberries. It’s a recipe that loves to be customized!

Do I have to use a piping bag?

No piping bag? No problem! Just use a sturdy zip-top bag with a corner snipped off, or even a small spoon to fill the strawberry halves. The results will be just as delicious, and your friends will still be wowed.

Final Thoughts

There’s something so joyful about sharing a platter of Cheesecake Deviled Strawberries with friends and family—each bite is creamy, fruity perfection. Don’t be surprised if these quickly become your go-to party treat or weeknight dessert. Give them a try and let their sweet charm win you over!

Cheesecake Deviled Strawberries Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 15 minutes
Yield: 20 stuffed strawberry halves 1x
Diet: Non-Vegetarian

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Description

Cheesecake Deviled Strawberries are a delightful no-bake dessert perfect for summer parties and gatherings. Fresh, juicy strawberries are hollowed out and filled with a creamy, sweetened cream cheese mixture reminiscent of cheesecake, then topped with crunchy graham cracker crumbs for a perfect balance of textures and flavors. Easy to make and visually appealing, these bite-sized treats make for an impressive appetizer or dessert option.

Ingredients

Scale

Strawberry Base

1 pound fresh strawberries, large, hulled and halved

Cheesecake Filling

8 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Toppings and Garnishes

1/4 cup graham cracker crumbs
Optional fresh mint for garnish

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Instructions

Prepare the strawberries: Using a small knife or melon baller, carefully scoop out a small well in the center of each strawberry half to create space for the filling.
Make the cheesecake filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.
Fill the strawberries: Transfer the cheesecake filling into a piping bag or a zip-top bag with a corner snipped off, and pipe the filling evenly into the hollowed center of each strawberry half.
Add toppings: Sprinkle the tops of the filled strawberries with graham cracker crumbs to add a crunchy texture.
Garnish and serve: Optionally, garnish the stuffed strawberries with fresh mint leaves. Serve them immediately or refrigerate until ready to serve.

Notes

For a fun twist, mix a bit of lemon zest into the filling for a citrusy touch.
You can dip the bottoms of the strawberries in melted chocolate before filling for an extra indulgent version.
Use gluten-free graham cracker crumbs to make this recipe gluten-free.
The dessert is best served chilled but can be stored covered in the refrigerator for up to 24 hours.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American