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Deviled Strawberries – the deviled egg’s sweeter cousin! These cheesecake stuffed strawberries are light, airy, and delicious. They make the perfect no bake dessert!
Fresh strawberries filled with a cheesecake filling? Sign this girl up!
We’re here for all the bite-sized, no-bake desserts. Just assemble and go. Bonus points because this recipe has less than 10 simple ingredients and requires minimum prepwork.
Plus, it’s perfect when you want tasty treats without all the fuss.
Think about a sweet strawberry half filled with a simple cheesecake filling, topped with a sprinkle of graham cracker crumbs. That’s an appetizer out of heaven right there.
Plus, you have plenty of opportunities to serve these deviled strawberries throughout the year – Think Game Day, Valentine’s Day, Easter, Mother’s Day, Memorial Day, and 4th of July.
Now of course, you don’t actually need an excuse to make these. You can make them on a random Tuesday for movie night if you’d like, because honestly, these come together in around 20 minutes and taste incredible!
Ingredients for Deviled Strawberries
- Fresh strawberries: I like to use medium to large strawberries and leave the stems in tact.
- Cream Cheese: a classic ingredient for a no bake strawberry cheesecake. Let the cream cheese sit on the counter for 30-60 minutes ahead of making the filling. This helps when wiping the cream cheese mixture.
- Heavy Whipping Cream: You’ll need 3-4 tablespoons. Heavy cream helps loosen up the cream cheese and makes it so we can squeeze the cheesecake filling through a piping bag.
- Powdered Sugar: Adds sweetness. Be sure to sift the powdered sugar if it’s lumpy.
- Lemon Zest: is optional, and it just gives the cheesecake filling a delicate lemon flavor – which works well with the berries!
- Vanilla extract: a splash for some more fl
- Graham cracker crumbs: add a dusting to the cheese cake filled deviled strawberries before serving.
Recipe Tips
- Make sure to bring the cream cheese to room temp this will ensure the ingredients whip easily.
- Use a piping tip if you want these to have the best presentation. This comes with everything you need.
- The lemon zest is optional. a hint of citrus helps cut through the richness of the cream cheese and whipping cream, but it’s okay to leave it out.
- Opt for cinnamon graham crackers for a true cheesecake flavor!
- Slice the bottom of the strawberry halves if they keep flopping over. A steady base will keep the berries from tilting over on the plate.
Making Cheesecake Stuffed Strawberries
- Prep the strawberries. Be sure to give them a thorough cleaning. Slice strawberries down the middle leaving the stems in tact. To fill these deviled strawberries generously, you can use a melon baller or a paring knife and hull a bit of the center out to make room for more cream cheese filling.
- Make the filling. Add the cream cheese, heavy whipping cream, powdered sugar, lemon zest, and vanilla to a a regular bowl or the bowl of a stand mixer. Then using an electric mixer, whip the ingredients together until the form an airy cheesecake filling.
- Fill the strawberries. Grab a baking sheet. Place the halved strawberries the tray. Fill a piping bag (with our without a tip) with the cheese cake filling and fill each strawberry with this mixture.
- Top and serve. Then sprinkle the strawberries with the graham cracker crumbs using a spoon. Place the baking sheet in the fridge to set for a few minutes before serving! Leftovers can go in an airtight container in the fridge for 1-2 days.
Recipe Variations
- Drizzle the berries with melted Nutella for a chocolate cheesecake.
- Drizzle the strawberries with balsamic glaze for a simple yet sophisticated appetizer.
- Top with shaved white chocolate chip curls
- When in doubt, add sprinkles! This would be fun for a themed birthday or even Galentines!
Other no-bake desserts to try:
- Easiest No-Bake Nutella Pie
- No-Bake Cheesecake Cups
- Easy Classic Banana Pudding
- Grilled Peaches with Cookie Crumble
- Creamy Dreamy Lemon Tiramisu
Deviled Strawberries
Ingredients
- 1 lb. fresh strawberries (~12-15 berries) cleaned and halved
- 6 ounces cream cheese softened, two-thirds of a package
- 3 tablespoons heavy cream plus more as needed
- ½ cup powdered sugar
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 tablespoon Graham cracker crumbs for topping
Instructions
- STRAWBERRIES: Slice the strawberries down the center. To fill the strawberries generously, you can always hull out the center a bit with a paring knife, but this is optional.
- WHIP: in a bowl, combine the softened cream cheese, 3 tablespoons heavy cream, powdered sugar, lemon zest, and vanilla. Whisk manually or use a hand mixer to combine until the ingredients are somewhat airy and pipeable. If the filling is too firm, you can add another tablespoon of cream, but you shouldn't need to.
- FILL: Using a piping bag (with or without a nozzle) fill the cheesecake mixture inside the strawberries. Alternately, you can use a strong zip-top bag snipped at the corner if you didn’t have a piping bag. Place strawberries on a baking sheet and continue to fill remaining strawberries the same way.
- TOP: Once the strawberries are filled, sprinkle with graham cracker crumbs and serve. If serving later, sprinkle with crumbs right before serving!
Notes
- When filling: slice the bottom of the strawberry halves if they keep flopping over. A steady base will keep the berries from tilting over on the plate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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