Cheesecake Deviled Strawberries

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Sweet, juicy strawberries get a decadent makeover in this irresistible dessert twist—Cheesecake Deviled Strawberries. Each berry is hollowed out and filled with a rich, creamy cheesecake mixture, then topped with a buttery graham cracker crumble that adds just the right amount of crunch. These bite-sized beauties are a perfect fusion of fruity freshness and indulgent cheesecake bliss.

Whether you’re looking for a fun party treat, a quick no-bake dessert, or an eye-catching addition to a dessert table, these Cheesecake Deviled Strawberries are sure to impress. They come together in minutes and are always the first to disappear at any gathering. You’ll love the contrast of textures and the burst of flavor in every bite—an ideal choice for spring brunches, baby showers, or an elegant snack just for you.

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Ingredients for this Cheesecake Deviled Strawberries Recipe

• 1 pound fresh strawberries, large and ripe
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar (more to taste)
• 1/2 teaspoon vanilla extract
• 1/4 cup graham cracker crumbs
• 1 tablespoon melted butter

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Step 1: Prepare the Strawberries

Start by gently rinsing the strawberries under cold water and patting them dry. Slice off the stems so each berry can sit flat. Then, use a small knife or melon baller to carefully hollow out the centers, creating a little well for the filling.

Step 2: Make the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue beating until the mixture is creamy, fluffy, and sweetened to your preference. You can use a hand mixer for an ultra-smooth texture.

Step 3: Fill the Strawberries

Spoon the cheesecake mixture into a piping bag or zip-top bag with a corner snipped off. Pipe the filling into the hollowed-out strawberries, swirling it just above the top for a decorative look. No piping bag? No problem—a spoon works just fine too.

Step 4: Add the Crumb Topping

In a small bowl, combine the graham cracker crumbs with the melted butter and stir until it resembles wet sand. Sprinkle this mixture generously over the tops of the filled strawberries for a sweet, crunchy finish.

Step 5: Chill Before Serving

Place the finished strawberries in the fridge for at least 20–30 minutes before serving. This allows the filling to set and makes the strawberries easier to pick up and enjoy.

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Storage Instructions

Cheesecake Deviled Strawberries are best enjoyed the day they’re made, but they can be stored if needed. Place them in a single layer in an airtight container and refrigerate. They’ll stay fresh for up to 2 days, but note that the strawberries may begin to release moisture and soften the graham cracker topping over time.

To keep the crumb topping crunchy, store it separately and sprinkle it on just before serving. Avoid freezing, as the texture of the strawberries and the cheesecake filling can become unpleasant when thawed.

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Estimated Nutrition

Per 2-piece serving (approximate):

• Calories: 110
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Sugar: 7g
• Protein: 2g
• Fiber: 1g
• Cholesterol: 20mg
• Sodium: 60mg

Note: Nutrition may vary depending on the exact ingredients and serving size.

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Frequently Asked Questions

What kind of strawberries work best for this recipe?

Look for large, firm strawberries so you have plenty of space to fill them with cheesecake mixture. Smaller berries can be used, but they’re a bit trickier to hollow out and fill.

Can I make these a day ahead?

Yes! You can prep them the night before and store them in the fridge. For best results, wait to add the graham cracker topping until just before serving.

Can I use a flavored cream cheese?

Absolutely. Strawberry or honey cream cheese works beautifully and adds another layer of flavor. Just reduce the added sugar slightly to avoid over-sweetening.

Is there a dairy-free option?

You can use a dairy-free cream cheese alternative and plant-based butter to make this recipe vegan-friendly. Be sure to check the consistency of your substitutes to keep the filling thick.

How do I keep the strawberries from getting soggy?

Keep them refrigerated and serve them soon after filling. You can also pat the insides dry with a paper towel before filling to minimize moisture.

Can I use other toppings instead of graham cracker crumbs?

Yes! Try crushed nuts, mini chocolate chips, or even toasted coconut flakes for a fun twist.

Do I need a piping bag?

Nope. A small spoon works fine, or you can use a zip-top bag with the corner snipped off for a simple DIY piping option.

Can I serve them frozen like a treat?

These are best served chilled but not frozen. Freezing alters the texture of both the berries and the filling, making them mushy when thawed.

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