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Cheesecake Deviled Strawberries

Cheesecake deviled strawberries are juicy berries filled with a creamy cheesecake mixture and finished with a buttery graham cracker crumble. The no-bake filling is piped into strawberry cavities, then chilled for thick, spoonable texture.
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Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Strawberries
  • 1 lb large fresh strawberries
Cheesecake filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream
Graham cracker crumble
  • 0.5 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar

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. Set the hollowed strawberries aside so they stay intact and plump.
Make the cheesecake filling
  1. Beat cream cheese with powdered sugar and vanilla until smooth, scraping the bowl as needed for an even texture. Stop when no lumps remain.
  2. Whip heavy cream to stiff peaks and fold it into the cream cheese mixture. Fold just until combined so the filling stays airy.
Make the graham cracker crumble
  1. Mix graham cracker crumbs with melted butter and granulated sugar until the mixture looks evenly moistened. It should clump slightly when pressed.
Fill and top
  1. Pipe or spoon the cheesecake mixture into each strawberry, filling the cavities. Overfill slightly for a domed look.
  2. Top each filled strawberry with the graham cracker crumble. Add a light, even layer so every bite has crunch.
Chill before serving
  1. Refrigerate the deviled strawberries for at least 30 minutes before serving. Chill until the filling firms up and holds its shape.

Notes

For clean filling, keep the scooped strawberry centers in a separate bowl and avoid tearing the skins; they’re fragile once hollowed. Store covered in the refrigerator up to 2 days (best texture within 24 hours). Freezing isn’t recommended because the strawberries can become watery. For a lighter option, use half-and-half or a stabilized whipped topping in place of heavy whipping cream to reduce richness while keeping the mousse-like texture.