Cheesecake Deviled Strawberries
Cheesecake deviled strawberries are a quick and elegant no bake dessert featuring fresh strawberries filled with a creamy cheesecake mixture and topped with graham cracker crumbs. They deliver classic cheesecake flavor in a light, bite sized form perfect for parties, holidays, and special occasions.
Ingredients
Strawberries
- 20-24 large fresh strawberries washed and thoroughly dried
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream add gradually until pipeable
Topping
- 1/3 cup graham cracker crumbs for topping
Instructions
- Wash the strawberries and dry them completely. Slice each strawberry in half lengthwise. Using a small spoon or melon baller, gently hollow out a small portion from the center of each half. Pat the cut sides dry with paper towels to remove excess moisture.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and continue mixing until fully combined.
- Add heavy cream one tablespoon at a time, mixing between additions, until the filling becomes light, smooth, and pipeable but not runny. The mixture should hold soft peaks.
- Transfer the cheesecake filling to a piping bag fitted with a star tip. Pipe the filling into each hollowed strawberry half, allowing it to sit slightly above the edge without overfilling.
- Sprinkle graham cracker crumbs over the filled strawberries to mimic cheesecake crust. Refrigerate for at least 30 minutes before serving for best texture and stability.
Notes
Always dry strawberries thoroughly before filling to prevent watery results. If the filling becomes too soft, refrigerate it for 15 to 20 minutes before piping. For best texture, assemble the strawberries the day of serving and store in an airtight container in the refrigerator. These are best enjoyed within 24 hours and should not be frozen.