Unforgettable Cheesecake Deviled Strawberries
These Cheesecake Deviled Strawberries are a delightful no-bake summer treat. Fresh strawberries filled with creamy cheesecake and topped with your choice of graham cracker crumbs, chocolate chips, or mint—perfect for parties, picnics, or a quick dessert!
Equipment
- Electric mixer
- Piping Bag or Zip-Top Bag
- Paring Knife
Ingredients
Strawberries
- 24 large fresh strawberries about 2 pounds
- 1 tbsp granulated sugar optional
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract pure
- 1/2 cup heavy cream cold
Toppings
- graham cracker crumbs about 1/2 cup
- lemon zest finely grated
- mini chocolate chips
- crushed nuts pecans or almonds
- fresh mint leaves
Instructions
- Wash and dry the strawberries. Slice off the tops, then use a paring knife to hollow out the centers without cutting all the way through.
- (Optional) Sprinkle a pinch of sugar into each strawberry cavity for extra sweetness. Set strawberries aside.
- In a bowl, beat cream cheese and 1/4 cup sugar together with an electric mixer until smooth and creamy. Mix in vanilla extract.
- In a separate bowl, whip heavy cream until soft peaks form. Gently fold into the cream cheese mixture until well blended and fluffy.
- Spoon the cheesecake filling into a piping bag (or zip-top bag with a corner cut off) and pipe into each strawberry cavity.
- Top each filled strawberry with your choice of graham cracker crumbs, lemon zest, mini chocolate chips, or nuts. Garnish with fresh mint.
Notes
Best served chilled. For make-ahead: prepare filling and strawberries separately, assemble just before serving. Customize toppings to your taste!