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Cheesecake Deviled Strawberries

Cheesecake deviled strawberries are filled with a creamy cheesecake mixture and topped with a graham cracker crumble. You scoop out fresh strawberries, pipe in the filling, then chill for a firm, creamy bite.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese Soften to room temperature for easy smoothing.
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream Chill beforehand for faster whipping.
Strawberry base and crumble
  • 1 lb large fresh strawberries Choose similarly sized berries for even filling.
  • 0.5 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep the strawberries
  1. Slice the top off each strawberry and gently scoop out the center to create a small cavity using a melon baller or spoon.
  2. Arrange the hollow strawberries on a sheet pan in a single layer so they’re ready for filling.
Make the cheesecake mixture
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Whip the heavy whipping cream to stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture until no streaks remain.
Make the graham cracker crumble
  1. Mix the graham cracker crumbs, melted butter, and granulated sugar until the crumbs look evenly coated and sandy.
Fill and top
  1. Pipe or spoon the cheesecake mixture into each strawberry cavity, filling to the top.
  2. Top each filled strawberry with a pinch of graham cracker crumble.
Chill and serve
  1. Refrigerate the deviled strawberries for at least 30 minutes before serving so the filling firms up.

Notes

For clean filling, chill the cheesecake mixture 5–10 minutes if it feels too soft to pipe. Store covered in the refrigerator up to 2 days; the berries will soften over time but stay tasty. Freezing is not recommended due to texture changes. For a lighter option, use half-and-half or low-fat whipped topping, but the filling may be slightly less firm.