Juicy, fresh strawberries filled with a rich, creamy cheesecake filling—this is the perfect no-bake, bite-sized Cheesecake Deviled Strawberries dessert for any occasion. Whether I’m hosting a party, attending a picnic, or simply craving a sweet treat, these Cheesecake Deviled Strawberries always hit the spot. They’re delicious, refreshing, and so easy to make!
Ingredients
1 lb fresh strawberries
8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon lemon zest (optional)
1–2 tablespoons graham cracker crumbs (for garnish)
Fresh mint leaves (optional, for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by washing and drying the strawberries thoroughly.
Slice each strawberry in half lengthwise. Use a small spoon or melon baller to scoop out the center of each half to make space for the cheesecake filling.
In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) until smooth and fluffy.
Spoon the mixture into a piping bag fitted with a star tip (or a plastic bag with a corner snipped off).
Pipe the cheesecake filling into the hollowed-out center of each strawberry half.
Sprinkle the graham cracker crumbs on top of each filled strawberry to mimic the classic cheesecake crust.
Optionally, garnish with fresh mint leaves for a pop of color and added flavor.
Refrigerate for at least 30 minutes before serving for the best texture and flavor.
Servings and Timing
Servings: 6 servings (2–3 pieces per serving)
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Storage/Reheating
These Cheesecake Deviled Strawberries are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. I recommend refrigerating them for at least 30 minutes before serving to ensure the filling sets properly. However, I wouldn’t suggest freezing them, as the strawberries will lose their texture once thawed. Simply prepare them the day before an event for easy, stress-free hosting!
FAQs
How do I know when the cream cheese is soft enough?
The cream cheese should be softened to room temperature before mixing. If it’s too hard, it will be difficult to whip into a smooth filling. I leave it out for about 30 minutes before using it in the recipe.
Can I make these Cheesecake Deviled Strawberries ahead of time?
Yes, I love making them ahead of time! You can prepare the strawberries and the filling, then store them in the fridge for up to a day. Just be sure to refrigerate them before serving to keep everything fresh and chilled.
Can I use a different type of berry?
Absolutely! While strawberries are ideal for this recipe, I’ve also tried raspberries and blackberries. The process stays the same, and the flavors work well with these berries too.
How do I make these more like a classic cheesecake?
To really amp up the cheesecake flavor, I sometimes add a little sour cream or Greek yogurt to the filling. You can also top them with a small dollop of fruit preserves for a fruity twist.
Can I make these without graham cracker crumbs?
Yes! If you prefer a gluten-free version, simply omit the graham cracker crumbs or substitute them with crushed gluten-free crackers or nuts like almonds or pecans.
Conclusion
These Cheesecake Deviled Strawberries are a perfect combination of fresh fruit and creamy cheesecake filling, all wrapped up in a bite-sized package. Whether I’m serving them at a summer barbecue or enjoying them as a sweet treat for myself, they never disappoint. Quick to make, refreshingly delicious, and light enough to enjoy without the guilt—this recipe is one I’ll keep coming back to!
Recipe:
Cheesecake Deviled Strawberries
- Total Time: 15 minutes
- Yield: 6 servings (2–3 pieces per serving)
- Diet: Vegetarian
Description
Juicy, fresh strawberries filled with a rich, creamy cheesecake filling—this no-bake, bite-sized dessert is perfect for any occasion.
Ingredients
1 lb fresh strawberries
8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon lemon zest (optional)
1–2 tablespoons graham cracker crumbs (for garnish)
Fresh mint leaves (optional, for garnish)
Instructions
- Start by washing and drying the strawberries thoroughly.
- Slice each strawberry in half lengthwise. Use a small spoon or melon baller to scoop out the center of each half to make space for the cheesecake filling.
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) until smooth and fluffy.
- Spoon the mixture into a piping bag fitted with a star tip (or a plastic bag with a corner snipped off).
- Pipe the cheesecake filling into the hollowed-out center of each strawberry half.
- Sprinkle the graham cracker crumbs on top of each filled strawberry to mimic the classic cheesecake crust.
- Optionally, garnish with fresh mint leaves for a pop of color and added flavor.
- Refrigerate for at least 30 minutes before serving for the best texture and flavor.
Notes
Best enjoyed fresh but can be stored in the fridge for up to 24 hours.
Refrigerate for at least 30 minutes before serving to set the filling.
For a gluten-free version, omit the graham cracker crumbs or substitute with crushed gluten-free crackers or nuts like almonds or pecans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2–3 pieces
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
