I’m super excited to share with you The BEST Cheesecake Deviled Strawberries Recipe—it’s one of those treats that feels fancy but is so simple to whip up. These strawberries stuffed with that creamy cheesecake filling always steal the show at parties and family gatherings. Plus, they’re light, refreshing, and totally perfect for warmer months when you want something sweet but not heavy.

What I love most about this recipe is how versatile it is—you can make it ahead and it holds up well, making your life easier when prepping for guests. If you want an impressive yet fuss-free dessert or snack, this one’s a winner every time. You’ll see why I call it the best once you taste that dreamy cream cheese filling paired with fresh berries!

Ingredients You’ll Need

These ingredients come together perfectly for the creamy, sweet filling and fresh strawberry base. When shopping, pick the freshest, largest strawberries you can find—they’ll make filling and eating so much easier.

Fresh large strawberries: Choose firm, ripe berries for the best texture and sweetness. Large ones are easier to hollow out and stuff.
Cream cheese: Make sure it’s softened to room temperature so it mixes smoothly without lumps.
Confectioners’ sugar: Powdered sugar blends seamlessly into the cream cheese, giving a smooth, sweet taste without grit.
Vanilla extract: A little goes a long way to enhance the cheesecake flavor.
Heavy whipping cream: Whipped to soft peaks, this adds lightness and airiness to the filling.
Graham cracker crumbs: The crunchy touch that makes these strawberries feel like a mini cheesecake in every bite.

Variations

I love switching up this recipe depending on the occasion or what pantry staples I have. Feel free to make it your own—there’s plenty of space to play with flavors and textures here.

Mini chocolate chips: Sprinkle some inside the filling or on top for a chocolatey twist. I tried this for a birthday party, and it was a crowd-pleaser!
Lemon zest or juice: Add a fresh citrus kick to the cheesecake filling to brighten it up, especially nice in spring.
Use Greek yogurt: For a lighter version, swap half the cream cheese with Greek yogurt. It’s tangy and still creamy.
Nut topping: Try finely chopped pecans or almonds on top instead of graham crackers for extra crunch.
Dairy-free option: Use vegan cream cheese and coconut cream whipped in place of the heavy whipping cream.

How to Make The BEST Cheesecake Deviled Strawberries Recipe

Step 1: Prep Your Strawberries

Start by washing the strawberries gently under cold water and pat them dry with paper towels—wet berries won’t hold the filling well. Then, using a small paring knife or a melon baller, carefully hollow out the center of each strawberry, leaving a good wall so the filling doesn’t slip out. This step can be a bit delicate, so take your time. I find that starting at the green leafy top and digging down just enough to create space works best.

Step 2: Make the Cheesecake Filling

Next, beat the softened cream cheese and confectioners’ sugar in a bowl until smooth and fluffy. Add the vanilla extract for that warm, aromatic note. In a separate bowl, whip the heavy cream to soft peaks—meaning when you lift the whisk, the cream holds a gentle peak but isn’t stiff. Fold the whipped cream gently into the cream cheese mixture; this makes the filling light and airy, which contrasts beautifully with the strawberries.

Step 3: Fill the Strawberries

Use a piping bag or a small spoon to carefully fill each hollowed strawberry with the cheesecake filling. I prefer piping because it’s neater and faster, especially if you’re making a large batch. Fill them generously but gently to prevent the berries from cracking. If you want, sprinkle the graham cracker crumbs on top right after filling so they stick nicely to the creamy surface.

Step 4: Chill and Serve

Place the filled strawberries on a tray or dish and pop them into the fridge for at least 30 minutes. This chill time helps the filling firm up slightly and lets the flavors meld. When it’s time to serve, these look so pretty arranged on a platter—you’ll get plenty of “oohs” and “ahhs” from your guests. Trust me, they’ll taste even better after sitting chilled for a bit!

How to Serve The BEST Cheesecake Deviled Strawberries Recipe

The BEST Cheesecake Deviled Strawberries Recipe - Recipe Image

Garnishes

I often top mine with a dusting of extra graham cracker crumbs because I love that little crunch contrast. Sometimes I add a small mint leaf or a tiny drizzle of melted chocolate—either way adds a gorgeous touch. Fresh mint not only looks great but adds a surprising freshness that pairs amazingly with the creamy filling.

Side Dishes

Since these are light and sweet, I like pairing them with a cup of coffee or tea for a sweet snack break. They also make a lovely dessert alongside a scoop of vanilla ice cream or a simple fruit salad when you want something refreshing but sophisticated.

Creative Ways to Present

For special occasions, I’ve arranged these on a tiered dessert stand—it instantly makes the presentation feel elegant. You can also carve out strawberry hearts or use chocolate-dipped strawberries as a backdrop for these deviled versions. Play with colors and textures on your serving board to impress your guests even more!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (rare, but it happens!), store them in an airtight container in the fridge. I find that the strawberries keep their freshness for up to 2 days but start getting a bit juicy after that. The filling holds up well, but the texture changes if left too long, so best to enjoy freshly made!

Freezing

I don’t recommend freezing these deviled strawberries because the texture of both the berries and the creamy filling changes drastically when thawed. The strawberries become mushy, and the filling can separate. It’s better to make just as many as you’ll eat fresh.

Reheating

No reheating needed here! These are at their best cold or room temperature. Just let them sit out for a few minutes if they’ve been in the fridge, and you’re good to go. They’re a chilled treat, perfect for that fresher feel.

FAQs

Can I use frozen strawberries for The BEST Cheesecake Deviled Strawberries Recipe?

Frozen strawberries aren’t recommended because they release a lot of moisture once thawed, making the filling soggy and the berries mushy. Fresh, firm strawberries give the best texture and flavor for this recipe.
How long can I prepare The BEST Cheesecake Deviled Strawberries Recipe ahead?

You can prepare these up to a day ahead of serving. Just keep them covered tightly in the refrigerator, and add any crunchy toppings like graham crackers just before serving to keep them crisp.
What’s the best way to soften cream cheese?

Leave it out at room temperature for about 30 minutes before you start. If you’re short on time, microwave it for 10 seconds at a time, spinning in between, but be careful not to melt it. Softened cream cheese mixes much more smoothly into the filling.
Can I make the cheesecake filling without heavy cream?

Yes, but the texture will be denser. Using whipped heavy cream gives the filling that light, airy feel which is part of what makes these deviled strawberries so irresistible. You could try substituting whipped coconut cream for a dairy-free option.

Final Thoughts

Honestly, The BEST Cheesecake Deviled Strawberries Recipe is one of those surprises that you’ll want to make again and again. The balance of creamy, sweet filling with juicy fresh strawberries hits every note just right. It’s perfect for when you want to impress without spending hours in the kitchen, and the best part is, they’re light enough to enjoy any time of day. I can’t wait for you to try this—once you do, this’ll become a go-to for your gatherings, guaranteed!

The BEST Cheesecake Deviled Strawberries Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

Indulge in a delightful twist on classic deviled strawberries with this easy-to-make cheesecake filling recipe. These Cheesecake Deviled Strawberries combine fresh, juicy strawberries with a rich, creamy cheesecake-flavored filling made from cream cheese, confectioners’ sugar, vanilla, and whipped cream. Topped with a subtle crunch of graham cracker crumbs, this no-bake dessert is perfect for parties, gatherings, or a sweet treat any time.

Author: Mary
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Approximately 30–40 stuffed strawberries depending on size 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberries

3 lbs fresh large strawberries

Cheesecake Filling

8 oz (1 package) cream cheese, softened
1 cup confectioners’ sugar
1 tsp vanilla extract
1½ cups heavy whipping cream

Topping

1/4 cup graham cracker crumbs

Instructions

Prepare Strawberries: Wash and thoroughly dry the strawberries. Remove the stems and carefully hollow out the center of each strawberry using a small paring knife or a strawberry huller to create a cavity for the filling.
Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the confectioners’ sugar and vanilla extract, mixing until combined and silky.
Whip Cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended to create a light and airy cheesecake filling.
Fill Strawberries: Using a piping bag or small spoon, fill each hollowed-out strawberry with the cheesecake filling carefully, making sure not to overfill to prevent spilling.
Garnish and Chill: Sprinkle graham cracker crumbs over the tops of the filled strawberries to add a crunchy texture and flavor. Place the finished strawberries on a serving tray and refrigerate for at least 30 minutes to allow the filling to firm up.
Serve: Serve chilled as a refreshing and decadent dessert bite perfect for parties or summer gatherings.

Notes

Use large strawberries for easier filling and better presentation.
Ensure strawberries are completely dry before filling to prevent sogginess.
For a fun variation, mix mini chocolate chips or finely chopped nuts into the filling.
Can be made a few hours ahead and kept refrigerated until serving.
Leftovers should be stored covered in the refrigerator and consumed within 2 days.

Keywords: deviled strawberries, cheesecake filling, no-bake dessert, strawberry dessert, party appetizer, cream cheese dessert