A delightful twist on classic dessert treats, cheesecake deviled strawberries combine the juicy sweetness of fresh berries with a creamy, no-bake cheesecake filling, topped off with a hint of graham cracker crunch. They’re easy to make, visually charming, and perfect for any occasion.

Why You’ll Love This Recipe

I love that these strawberries feel like a fancy dessert, yet require no baking. The creamy cheesecake filling is light and fluffy, thanks to whipped cream folded in, and complements the natural sweetness of ripe strawberries beautifully. Plus, they’re fun to assemble—like edible art!

Ingredients

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

fresh large strawberries
cream cheese, softened
powdered (confectioners’) sugar
vanilla extract
heavy whipping cream
graham cracker crumbs

Directions

Wash and thoroughly dry the strawberries. Slice each one in half lengthwise, leaving the stem intact, then trim a small sliver from the rounded base so each half sits flat.
Use a small spoon, melon baller, or paring knife to scoop out a shallow well in each strawberry half.
In a bowl, whip the heavy cream until stiff peaks form. Transfer it to a separate bowl.
Beat the softened cream cheese with powdered sugar and vanilla until creamy and smooth.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Fill a piping bag (or Ziploc bag with a corner snipped off) with the cheesecake mixture. Pipe or spoon the filling into each strawberry well, mounding slightly.
Sprinkle the tops with graham cracker crumbs.
Serve immediately or chill for up to 2 hours before serving.

Servings and timing

Servings: Makes about 18–24 filled strawberry halves (serves 6–12, depending on portion size)
Prep time: 20–30 minutes
Chill time (optional): Up to 2 hours (longer can make berries watery)

Variations

Add a teaspoon of lemon or orange zest to the filling for a citrusy zing.
Fold in mini chocolate chips or place a drizzle of melted chocolate on top.
Swap graham crackers for crushed cookies, toasted coconut, or chopped nuts.
Make a "wedding cake" version by adding almond extract to the filling.

Storage/reheating

I keep the filling and berries stored separately: the cheesecake mixture stays fresh in an airtight container in the fridge for up to 3 days. The strawberry halves are best kept unfilled and assembled just before serving. Once filled, they’re at their best within a few hours and should be eaten within 1–2 days; otherwise, the berries can become soggy.

FAQs

1. Can I make these ahead of time?

I usually prepare the filling a day or two ahead and refrigerate it. I slice and hollow strawberries a few hours before serving, then fill just before guests arrive to prevent soggy berries.

2. Can I use frozen strawberries?

I don’t recommend frozen berries—they become too soft and lose juice once thawed. For best results, use fresh, firm, ripe strawberries.

3. How long will leftovers keep?

Filled strawberries are best consumed within 24–48 hours. After that, they release juice and lose texture. The filling alone can last 3 days in the fridge.

4. Can I make this dairy‑free?

You can try using dairy‑free cream cheese and coconut cream whipped to stiff peaks, but texture and flavor will differ from the classic version.

5. My strawberries are small—will this still work?

Small berries can be tricky for hollowing and filling. I recommend medium to large berries so they hold more filling and sit flat on a tray.

Conclusion

These cheesecake deviled strawberries are my go-to for quick yet elegant desserts. They combine fresh fruit, creamy filling, and a delightful crunch—all without turning on the oven. Whether I’m hosting a party or just treating myself, they’re always a hit. Enjoy creating these bite‑sized delights!

Cheesecake Deviled Strawberries

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Author: Sue
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 6–12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

Cheesecake deviled strawberries are a no-bake dessert featuring halved strawberries filled with a fluffy cream cheese and whipped cream mixture, topped with graham cracker crumbs. They're elegant, simple, and delicious.

Ingredients

18–24 fresh large strawberries
8 oz cream cheese, softened
⅓ cup powdered (confectioners’) sugar
1 tsp vanilla extract
½ cup heavy whipping cream
2 tbsp graham cracker crumbs

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Instructions

Wash and dry the strawberries. Slice each in half lengthwise, keeping the stem on, and trim a small sliver from the base so they sit flat.
Use a small spoon, melon baller, or knife to create a shallow well in each strawberry half.
Whip the heavy cream until stiff peaks form and set aside.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold the whipped cream into the cream cheese mixture until combined.
Transfer the filling to a piping bag or Ziploc with a snipped corner and pipe into each strawberry well.
Sprinkle graham cracker crumbs over the tops.
Serve immediately or chill for up to 2 hours.