Cheesecake deviled strawberries

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Deviled Strawberries with Cheesecake Filling

These plump strawberries stuffed with creamy cheesecake filling and dipped in graham cracker crumbs are a quick, no-bake dessert that combines the best of cheesecake and strawberry shortcake. Perfect for parties, showers, or a sweet summer treat!

🛒 Ingredients (Makes 20-24 Strawberries)

For the Filling:

8 oz cream cheese, softened
¼ cup powdered sugar

½ tsp vanilla extract
1 tbsp heavy cream or sour cream (for creaminess)

For the Strawberries:

1 lb large strawberries, hulled and hollowed
½ cup graham cracker crumbs (or crushed Biscoff cookies)

Optional Toppings:

Melted chocolate (for drizzling)
Chopped nuts
Sprinkles

👩‍🍳 Instructions

Prep Strawberries:
- Rinse and dry strawberries thoroughly.
- Cut off tops and hollow out centers using a small spoon or melon baller.
Make Cheesecake Filling:
- Beat cream cheese, powdered sugar, vanilla, and heavy cream/sour cream until smooth.
- Transfer to a piping bag or a ziplock bag with a corner snipped off.
Fill & Decorate:
- Pipe filling into each strawberry.
- Dip tops in graham cracker crumbs.
- Optional: Drizzle with melted chocolate or sprinkle with nuts/sprinkles.
Chill & Serve:
- Refrigerate for 30 minutes (if time allows) for best texture.
- Serve fresh for maximum flavor.

⏰ Timing & Servings

Prep Time: 15 minutes
Total Time: 15 minutes (plus optional 30-minute chilling)
Calories: ~50-60 kcal per strawberry (varies by filling and toppings)
Servings: 20-24 strawberries

💡 Pro Tips

Choose Firm Strawberries: Avoid soft ones to prevent collapsing.
Full-Fat Cream Cheese: Ensures a rich, creamy texture.
Make Ahead: Fill up to 4 hours in advance; store in the fridge.
Creative Twists: Add lemon zest to the filling, use crushed Oreos, or top with coconut flakes.
Storage: Best eaten the same day. Refrigerate up to 24 hours (crumbs may soften). Freezing is not recommended as strawberries become mushy when thawed.