These cheesecake deviled strawberries are the kind of treat that disappears fast. Sweet berries. Creamy filling. A little crumbly topping that tastes like the best part of cheesecake crust. And you don’t even have to turn on the oven.
They’re pretty enough for a party tray, but they’re also low-effort enough for a random Tuesday when you want something fun in the fridge. The strawberries stay bright and juicy, and the filling is soft, tangy, and just sweet enough. That classic cheesecake vibe, in two bites.
If you’ve ever tried to slice a cheesecake and ended up with messy wedges, this is the fix. No springform pan. No water bath. No stress. Just a bowl, a mixer, and a pile of strawberries waiting to be filled.
YOU WILL LOVE THESE CHEESECAKE DEVILED STRAWBERRIES
FAST TO MAKE: You can prep the strawberries and whip the filling in about 20 minutes. Pop them in the fridge, and you’re done.
NO BAKING: These have all the flavor of cheesecake without the oven. Perfect when you don’t want extra heat in the kitchen.
GREAT FOR SHARING: They travel well and look fancy on a platter, even though they’re super simple.
EASY TO CUSTOMIZE: Add chocolate, lemon, crushed cookies, or fresh zest. Keep them classic or dress them up.
WHAT ARE CHEESECAKE DEVILED STRAWBERRIES?
Deviled strawberries are basically stuffed strawberries. Just like deviled eggs get filled after the center is removed, strawberries get hulled and filled with a creamy mixture. The “deviled” part is the method, not the flavor.
This version leans into cheesecake. Cream cheese gives you that tangy richness. Powdered sugar sweetens without feeling gritty. Vanilla makes it taste like dessert. And a little whipped cream (or heavy cream whipped into the filling) keeps everything light so it pipes neatly.
Want to know the best part? You can make a big batch and keep them chilled until you’re ready to set them out.
CHEESECAKE DEVILED STRAWBERRIES INGREDIENTS
Every ingredient has a job here. The goal is a filling that tastes like cheesecake, pipes cleanly, and doesn’t slide right out of the berries.
Produce
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fresh strawberries
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lemon (optional, for zest or a tiny squeeze of juice)
Dairy
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cream cheese
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heavy cream (or whipped topping)
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butter (optional, for “crust” crumbs)
Pantry
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powdered sugar
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vanilla extract
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graham cracker crumbs (or crushed cookies)
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a pinch of salt
You’ll need:
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24 large strawberries (look for ones that are wide, not skinny)
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8 ounces cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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¼ teaspoon fine salt
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⅓ cup heavy cream, cold (or ¾ cup whipped topping)
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½ cup graham cracker crumbs
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1 tablespoon melted butter (optional, for a richer “crust” topping)
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1 teaspoon lemon zest (optional, brightens the filling)
Optional toppings
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mini chocolate chips
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shaved chocolate
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crushed freeze-dried strawberries
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a light drizzle of melted chocolate
HOW TO PICK STRAWBERRIES THAT WORK FOR STUFFING
Go for berries that are:
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Large and evenly sized so they look uniform on a tray.
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Wide at the base so there’s room for filling.
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Firm so they don’t collapse when you hull them.
Overripe strawberries taste great, but they can get soft fast once washed. Save those for smoothies. For this recipe, firm and glossy wins.
PRO TIP: If your strawberries are different sizes, sort them into groups. Fill the biggest ones first, then adjust how much filling you pipe as you go.
THE CREAM CHEESE MATTERS HERE
Softened cream cheese is the difference between a smooth, pipeable filling and a lumpy one. Let it sit at room temp for 30-45 minutes so it mixes easily.
If you’re in a hurry, cut the cream cheese into cubes and let it sit on a plate while you prep the strawberries. Small pieces soften quicker. Don’t microwave it until it’s melty. That can make the filling loose and harder to pipe.
OUR RECIPE DEVELOPER SAYS
Softened cream cheese blends faster and makes the filling extra smooth. If it still feels stiff, mix it alone for a full minute before adding anything else.
HOW TO MAKE CHEESECAKE DEVILED STRAWBERRIES
Set yourself up first. Wash and dry the berries. Make the filling. Then assemble.
STEP ONE: Wash and dry the strawberries
Rinse strawberries under cool water, then pat them dry really well with paper towels. Moisture is the enemy here. Wet strawberries can make the filling slip and can soften the berries faster in the fridge.
STEP TWO: Trim for stability
Slice a thin piece off the bottom of each strawberry so it can sit flat. Don’t cut too much—just enough so it won’t wobble.
STEP THREE: Remove the centers
Cut off the tops. Use a small paring knife or a strawberry huller to scoop out the center, creating a little cavity. Aim for a pocket that’s deep enough to hold filling but not so deep that the strawberry tears.
PRO TIP: Twist the huller gently, then pull up. If you use a knife, angle it inward like you’re cutting a small cone.
STEP FOUR: Mix the cheesecake filling
In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and salt. Beat again until creamy.
If using lemon zest, add it now.
STEP FIVE: Whip in the cream
Add cold heavy cream and beat until the filling becomes thicker and fluffy, about 1-2 minutes. It should hold soft peaks and look smooth enough to pipe.
If you’re using whipped topping instead of heavy cream, fold it in gently at the end until combined.
PRO TIP: Start slow so powdered sugar doesn’t puff everywhere, then increase speed once it’s mostly mixed in.
STEP SIX: Prep the “crust” topping
In a small bowl, stir graham cracker crumbs with melted butter (if using). The butter makes the crumbs taste more like a cheesecake crust and helps them cling to the filling.
You can also keep crumbs plain. Both work.
STEP SEVEN: Pipe the filling
Spoon the filling into a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped off. Pipe filling into each strawberry cavity, then swirl a little extra on top.
Don’t have a piping tip? No problem. A cut corner still looks nice, and the crumbs cover a lot.
STEP EIGHT: Add toppings
Sprinkle each strawberry with graham crumbs. Add chocolate chips, crushed cookies, or a drizzle if you want.
STEP NINE: Chill
Refrigerate for at least 30 minutes before serving. That little chill helps the filling set and makes them easier to pick up.
OUR RECIPE DEVELOPER SAYS
If you’re serving these at a party, chill them first, then move them to a platter right before serving. They look best when the filling is cold and the berries are firm.
THE SECRET TO STRAWBERRIES THAT DON’T GET SOGGY
This is the part people skip, then wonder why things look watery the next day.
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Dry the strawberries well. After rinsing, pat dry, then let them air-dry 10 minutes on a towel.
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Don’t over-hollow. If the berry walls get thin, they leak juice faster.
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Keep them cold. Warm room air softens berries quickly.
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Add crumbs later for the crunchiest top. If you’re making them early, wait to sprinkle crumbs until closer to serving.
And one more thing: don’t salt your strawberries. Even a tiny bit pulls out moisture. Save salt for the filling only.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
These are flexible, which makes them even better.
SWEETENER: Powdered sugar blends smoothly. If you want less sweetness, start with ⅓ cup and taste the filling before adding more.
VANILLA: Vanilla extract is classic. Almond extract is also good, but use just ¼ teaspoon since it’s stronger.
LEMON: Lemon zest makes the filling taste brighter and less heavy. If you don’t have zest, a tiny squeeze of lemon juice works, but go easy—too much liquid can thin the filling.
HEAVY CREAM: Heavy cream whipped into the filling gives the best texture. If you’d rather not whip, use whipped topping. The filling will be soft and fluffy, still pipeable.
CRUST OPTIONS: Graham crackers taste like cheesecake crust. Crushed vanilla wafers, shortbread cookies, or chocolate sandwich cookies also work. If you use chocolate cookies, skip the butter and keep crumbs dry for a clean look.
CHOCOLATE: A drizzle of melted chocolate turns these into a bakery-style bite. Let the chocolate cool for a minute before drizzling so it doesn’t melt the filling.
NO-DAIRY OPTION: Use dairy-free cream cheese and a dairy-free whipped topping. The flavor will be a little different, but the method stays the same.
PRO TIP: If the filling feels too soft to pipe, chill it for 15 minutes, then try again. Cold firms it up fast.
HOW TO SERVE
These belong on a platter. Period. A simple white plate makes the red berries pop, and the crumb topping looks extra pretty.
Serve them:
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after dinner with coffee or tea
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on a dessert board with fruit and cookies
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as a sweet snack for movie night
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as a party bite for birthdays, showers, and holiday tables
If you’re setting out a whole dessert spread, keep these chilled and rotate the tray if your room is warm. A cold tray looks fresher longer.
MAKE AHEAD TIPS
MAKE AHEAD: You can prep parts of this recipe in advance without losing texture.
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Strawberries: Wash, dry, trim, and hull up to 6 hours ahead. Store them in a single layer in a paper towel-lined container in the fridge.
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Filling: Make the filling up to 24 hours ahead. Store it in an airtight container. When ready to assemble, stir it once and pipe.
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Crumbs: Mix crumbs and keep them dry in a small container. Sprinkle right before serving for the best crunch.
OUR RECIPE DEVELOPER SAYS
If you’re transporting these, keep them in a single layer in a container with a tight lid. Add the crumb topping once you arrive so they stay neat.
HOW TO STORE CHEESECAKE DEVILED STRAWBERRIES
IN THE FRIDGE: Store in an airtight container in a single layer for up to 2 days. They’re best within the first 24 hours, when the berries are firm and the topping is crisp.
If you have to stack them, place parchment paper between layers so the filling doesn’t smear.
IN THE FREEZER: Freezing is not recommended. Strawberries release a lot of moisture when thawed, and the texture changes.
REHEATING: Not needed. These are meant to be served cold.
TROUBLESHOOTING
Filling is runny
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Cream cheese may have been too warm or overmixed after it got soft. Chill the filling 15-20 minutes.
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If you added extra lemon juice or liquid flavoring, that can thin it. Add 2-3 tablespoons more powdered sugar to help tighten it.
Filling tastes too sweet
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Add a pinch more salt.
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Add lemon zest.
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Serve with plain berries and skip extra sweet toppings.
Strawberries tip over
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Trim the bottoms a little more so they sit flat.
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Choose berries with a wider base next time.
Crumbs look wet
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Add them closer to serving.
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Skip the butter if your kitchen is warm and you want a dry crumb.
CHEESECAKE DEVILED STRAWBERRIES FAQS
Can I make these the night before?
Yes. They’re best the next day if you store them covered and chilled. For the prettiest look, sprinkle crumbs right before serving.
Do I have to use a piping bag?
No. A zip-top bag works fine. You can also spoon filling in, then smooth it with the back of a small spoon.
Can I use frozen strawberries?
No. Frozen strawberries thaw soft and watery, and they won’t hold the filling well.
Why is my filling lumpy?
Cream cheese wasn’t softened enough. Beat the cream cheese alone first until smooth, then add sugar and flavorings.
Can I add gelatin to make them firmer?
You can, but you don’t need it for a good result. Chilling the filling and using heavy cream usually gives plenty of structure.
What’s the best way to hull strawberries without breaking them?
Use a small huller or a paring knife and cut a shallow cone. Go slow. If you cut too wide, the berry walls get thin.
CHEESECAKE DEVILED STRAWBERRIES
Ingredients
- 24 large strawberries
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- ⅓ cup heavy cream cold (or ¾ cup whipped topping)
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter optional
- 1 teaspoon lemon zest optional
- Optional toppings
- mini chocolate chips
- crushed cookies
- shaved chocolate
- drizzle of melted chocolate
Instructions
- Rinse strawberries under cool water, then pat dry very well. Let them air-dry for 10 minutes.
- Slice a thin piece off the bottom of each strawberry so they sit flat.
- Cut off strawberry tops. Hull the center with a huller or paring knife to create a cavity for filling.
- In a medium bowl, beat softened cream cheese until completely smooth.
- Add powdered sugar, vanilla, and salt (and lemon zest, if using). Beat until creamy.
- Add cold heavy cream and beat for 1-2 minutes until fluffy and thick enough to pipe. If using whipped topping, fold it in gently instead.
- Stir graham cracker crumbs with melted butter (if using) until combined.
- Transfer filling to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped).
- Pipe filling into each strawberry, adding a small swirl on top.
- Sprinkle with graham crumbs and any extra toppings.
- Chill for at least 30 minutes before serving.
Notes
Nutrition
