Go Back

Cheesecake Deviled Strawberries

Cheesecake deviled strawberries are plump fresh berries hollowed for a creamy cheesecake filling, then topped with a buttery graham cracker crumble. The filling is made by beating cream cheese smooth and folding in whipped cream for a light, pipeable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
chill 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

large fresh strawberries
  • 1 lb large fresh strawberries
cream cheese
  • 8 oz cream cheese softened
powdered sugar
  • 0.25 cup powdered sugar
vanilla extract
  • 1 tsp vanilla extract
heavy whipping cream
  • 0.5 cup heavy whipping cream
graham cracker crumbs
  • 0.5 cup graham cracker crumbs
melted butter
  • 2 tbsp melted butter
granulated sugar
  • 2 tbsp granulated sugar

Equipment

  • 1 stand mixer

Method
 

Prepare the strawberries
  1. Slice the top off each strawberry and use a small melon baller or spoon to gently scoop out the center, creating a small cavity. Keep the strawberry walls intact so the cavity holds the filling.
Make the cheesecake filling
  1. Beat the cream cheese with powdered sugar and vanilla extract until smooth. Stop and scrape the bowl as needed for an even, lump-free mixture.
  2. Whip the heavy whipping cream to stiff peaks. Fold it into the cream cheese mixture until no streaks remain.
Make the graham crumble
  1. Mix graham cracker crumbs with melted butter and granulated sugar. Stir until the crumbs look evenly coated and slightly clumpy.
Fill and chill
  1. Pipe or spoon the cheesecake mixture into each strawberry, packing it gently into the cavity. Leave a small ridge so the top stays mounded.
  2. Top each filled strawberry with the graham cracker crumble. Scatter enough so every cavity gets a visible layer of crust.
  3. Refrigerate the deviled strawberries for at least 30 minutes before serving. Chill until the filling firms up for cleaner bites.

Notes

For the cleanest filling, keep the strawberry cavities fairly dry before piping, and chill the berries right after filling so the whipped texture holds its shape. Store covered in the refrigerator up to 2 days; the crumble may soften slightly. Freezing is not recommended because strawberries release water after thawing. For a lighter option, use whipped topping or a low-fat cream cheese substitute, keeping the texture by chilling long enough.