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Cheesecake Deviled Strawberries

Cheesecake deviled strawberries with creamy, fluffy cheesecake filling and a buttery graham cracker crumble. Fresh strawberry cavities are filled, topped, and chilled until set for a cute, no-bake dessert bite.
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Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Deviled strawberry filling
  • 1 lb large fresh strawberries Choose berries that are firm and similar in size so the cavities hold the filling.
  • 8 oz cream cheese, softened Soften to room temperature for a smooth filling.
  • 0.25 cup powdered sugar For sweetness and a cheesecake-like texture.
  • 1 tsp vanilla extract Adds classic cheesecake flavor.
  • 0.5 cup heavy whipping cream Whip until stiff peaks to keep the filling light.
Graham cracker crumble
  • 0.5 cup graham cracker crumbs Adds crunch on top.
  • 2 tbsp melted butter Helps the crumble stay sandy and flavorful.
  • 2 tbsp granulated sugar Adds sparkle and a lightly sweet crunch.

Equipment

  • 1 hand mixer

Method
 

Prep 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.
  2. Pat the strawberry cavities dry so the cheesecake mixture grips and doesn’t thin out.
Make the cheesecake filling
  1. Beat cream cheese with powdered sugar and vanilla extract until smooth, scraping the bowl as needed.
  2. Whip heavy whipping cream to stiff peaks, then fold it into the cream cheese mixture until fully combined.
Make the graham cracker crumble
  1. Mix graham cracker crumbs with melted butter and granulated sugar until the mixture looks like moist, sandy crumbs.
Fill and chill
  1. Pipe or spoon the cheesecake mixture into each strawberry cavity, filling mounds slightly above the top.
  2. Top each filled strawberry with the graham cracker crumble.
  3. Refrigerate for at least 30 minutes before serving so the filling firms up.

Notes

For clean filling, keep the strawberries dry and avoid scooping too deep so the berries don’t split. Store covered in the refrigerator up to 2 days; the strawberries can weep after that. Freezing isn’t recommended because the filling and berries lose texture. Dietary swap: use low-fat cream cheese and light whipping cream for a lighter profile (texture may be slightly softer).