Cheesecake Deviled Strawberries Recipe

I created a Stuffed Strawberries Recipe that tucks cheesecake filling into fresh strawberries and finishes with a sprinkle of crushed graham crackers and a touch of vanilla.

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I didn’t plan on turning strawberries into tiny showstoppers but here we are. I hollow them and fill with a creamy swirl of cream cheese folded until silky, then toss them on a plate like they own the room.

It’s part Strawberry With Cheesecake Filling and part cheeky Easy Party Sweets, something that makes people ask how you managed to make dessert look like a bite sized miracle. They’re bright, a little unexpected, and impossible to stop popping, you’ll want to hide a few for yourself but probably won’t.

I promise it tastes even better than it sounds.

Ingredients

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Strawberries: juicy, add natural sweetness and fiber, vitamin C boost, sometimes tart
Cream cheese: rich and creamy, adds protein and fat, makes filling smooth and tangy
Powdered sugar: gives sweetness and silky texture, mostly carbs so eat in moderation
Lemon zest and juice: bright citrus notes, adds acidity and freshness, balances sweetness
Heavy cream: whips up lightness and volume, adds fat and silkiness, richer mouthfeel
Graham cracker crumbs: bring crunchy, bready notes, carbs and a hint of warmth
Butter: melts to bind crumbs, adds flavor and healthy-ish fat, makes crust richer

Ingredient Quantities

about 24 medium strawberries

8 oz (225 g) cream cheese, softened

1/2 cup (60 g) powdered sugar

1 tsp vanilla extract

1 tsp fresh lemon zest

1 tsp fresh lemon juice

1/2 cup (120 ml) heavy cream

pinch of salt

1/2 cup (60 g) graham cracker crumbs

2 tbsp (28 g) unsalted butter, melted

fresh berries or chocolate shavings for garnish (optional)

How to Make this

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1. Wash and dry about 24 medium strawberries, remove the green tops and hollow each one with a small paring knife or a melon baller, leaving a thin wall so they dont collapse.

2. Make the graham crumb “crust”: mix 1/2 cup graham cracker crumbs with 2 tbsp melted unsalted butter until it holds together when pressed; spoon a small pinch into the bottom of each hollowed strawberry and press lightly with the back of the spoon.

3. In a medium bowl beat 8 oz softened cream cheese with 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp fresh lemon zest, 1 tsp fresh lemon juice and a pinch of salt until completely smooth and no lumps remain.

4. Chill a bowl and the beaters for a few minutes, then whip 1/2 cup cold heavy cream to soft peaks; dont overwhip or itll get grainy.

5. Fold the whipped cream gently into the sweetened cream cheese mixture until just combined so the filling stays light and fluffy.

6. Transfer the filling to a piping bag fitted with a small round or star tip, or use a zip-top bag with a corner snipped off if you dont have one.

7. Pipe the cheesecake filling into each prepared strawberry, filling to the top but not so much that they tip over; you can mound a little for a pretty look.

8. Sprinkle extra graham crumbs on top or press a few into the filling, then chill the filled strawberries for at least 30 minutes to let them set up and firm.

9. Just before serving garnish with fresh berries or chocolate shavings if you want, and serve chilled; theyre best eaten the same day but will keep covered in the fridge for up to 24 hours.

Equipment Needed

1. Cutting board, for prepping and hullying strawberries
2. Paring knife, to remove tops and hollow each berry
3. Melon baller or small teaspoon, to scoop out centers
4. Measuring cups and spoons, for crumbs, butter, sugar and liquids
5. Medium mixing bowl, for the cream cheese filling
6. Electric hand mixer or whisk, to beat the cheese and whip the cream, dont overwhip
7. Small bowl and spoon, to mix the graham crumbs with melted butter and press into berries
8. Piping bag with a small round or star tip or a zip top bag with a corner snipped off
9. Baking sheet or tray (lined) or a plate, to chill and hold the filled strawberries before serving

FAQ

How do I hollow the strawberries without breaking them? A: Chill the berries first, cut a small cone from the top with a paring knife, then scoop the core out with a small spoon, melon baller or a straw. Don’t make the hole too big or you’ll pierce the bottom and the filling will leak, pat them dry before filling.

Can I make the filling ahead of time? A: Yes, you can make the cheesecake filling 1 to 2 days ahead and keep it covered in the fridge. For best texture fill the berries within 24 hours, the graham crumbs can get soggy if left too long.

How do I make the filling hold its shape so it looks pretty? A: Beat the cream cheese until super smooth, whip the heavy cream to soft to medium peaks and fold it in gently. Chill the mixed filling 20 to 30 minutes before piping; if you want extra firmness stir in a tiny bit of dissolved gelatin 1/2 to 1 tsp, but it’s optional.

Is there a way to pipe the filling if I don’t have a pastry bag? A: Yep, use a zip top bag with a corner snipped off or a small sandwich bag, or just spoon it in with a small spoon. The bag method gives the neatest look.

Can I make these gluten free or dairy free? A: For gluten free swap the graham crumbs for gluten free crumbs or crushed GF cookies. For dairy free use a dairy free cream cheese and coconut cream whipped until thick, but know the flavor and texture will change a bit.

Can I freeze the finished stuffed strawberries? A: Not recommended, freezing makes the berries mushy and the cream cheese filling weeps when thawed. If you must freeze, freeze only the unfilled berries and fill after thawing.

Cheesecake Deviled Strawberries Recipe Substitutions and Variations

Cream cheese: swap for mascarpone (use same amount) for a silkier, richer filling, or use whole milk ricotta that’s been drained and blitzed until smooth if you want lighter texture. Vegan cream cheese (cashew or store bought) works too, same volume, just taste and adjust sugar.
Powdered sugar: use powdered erythritol or another 1 to 1 powdered sweetener for a low sugar option, or swap to 2 to 3 tablespoons maple syrup or honey for a natural sweetener but note the filling will be a bit looser and tang may change.
Heavy cream: replace with the solid cream from a chilled can of full fat coconut milk and whip it like cream for a dairy free version, or fold in 1/2 cup plain Greek yogurt for a tangy, lighter filling (texture will be denser).
Graham cracker crumbs and butter: substitute crushed digestive biscuits or golden Oreos for a different flavor, or use almond meal mixed with a little melted butter for a gluten free crust alternative.

Pro Tips

1) Pick firm, not mushy strawberries and hollow them leaving a thin wall so they dont collapse. If you hollow too deep the berry will split when you press the crumb base in. Save the centers for a quick sauce or snack.

2) Dont overpack the graham crumb base, just a small pressed layer so it gives texture but wont soak the filling. Toast the crumbs a tiny bit first for more flavor, and press with the back of a spoon gently not like youre making a pizza crust.

3) Get the cream cheese soft, but not melted, and chill the bowl and beaters before whipping the cream. Fold the whipped cream in with slow, gentle figure-8 motions so the filling stays light. If you need the filling to hold up longer for transport, bloom 1/2 tsp instant gelatin in 1 tbsp cold water, warm until dissolved, cool slightly and whisk into the cream cheese before folding.

4) Pipe the filling for neat results and chill the filled berries at least 30-60 minutes. If you must make them ahead, keep the filling separate and fill just before serving, otherwise they get soggy and the strawberries lose firmness after about 24 hours.

Cheesecake Deviled Strawberries Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I created a Stuffed Strawberries Recipe that tucks cheesecake filling into fresh strawberries and finishes with a sprinkle of crushed graham crackers and a touch of vanilla.

Servings

servings

Calories

164

kcal

Equipment: 1. Cutting board, for prepping and hullying strawberries
2. Paring knife, to remove tops and hollow each berry
3. Melon baller or small teaspoon, to scoop out centers
4. Measuring cups and spoons, for crumbs, butter, sugar and liquids
5. Medium mixing bowl, for the cream cheese filling
6. Electric hand mixer or whisk, to beat the cheese and whip the cream, dont overwhip
7. Small bowl and spoon, to mix the graham crumbs with melted butter and press into berries
8. Piping bag with a small round or star tip or a zip top bag with a corner snipped off
9. Baking sheet or tray (lined) or a plate, to chill and hold the filled strawberries before serving

Ingredients

about 24 medium strawberries
8 oz (225 g) cream cheese, softened
1/2 cup (60 g) powdered sugar
1 tsp vanilla extract
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1/2 cup (120 ml) heavy cream
pinch of salt
1/2 cup (60 g) graham cracker crumbs
2 tbsp (28 g) unsalted butter, melted
fresh berries or chocolate shavings for garnish (optional)

Directions

Wash and dry about 24 medium strawberries, remove the green tops and hollow each one with a small paring knife or a melon baller, leaving a thin wall so they dont collapse.
Make the graham crumb "crust": mix 1/2 cup graham cracker crumbs with 2 tbsp melted unsalted butter until it holds together when pressed; spoon a small pinch into the bottom of each hollowed strawberry and press lightly with the back of the spoon.
In a medium bowl beat 8 oz softened cream cheese with 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp fresh lemon zest, 1 tsp fresh lemon juice and a pinch of salt until completely smooth and no lumps remain.
Chill a bowl and the beaters for a few minutes, then whip 1/2 cup cold heavy cream to soft peaks; dont overwhip or itll get grainy.
Fold the whipped cream gently into the sweetened cream cheese mixture until just combined so the filling stays light and fluffy.
Transfer the filling to a piping bag fitted with a small round or star tip, or use a zip-top bag with a corner snipped off if you dont have one.
Pipe the cheesecake filling into each prepared strawberry, filling to the top but not so much that they tip over; you can mound a little for a pretty look.
Sprinkle extra graham crumbs on top or press a few into the filling, then chill the filled strawberries for at least 30 minutes to let them set up and firm.
Just before serving garnish with fresh berries or chocolate shavings if you want, and serve chilled; theyre best eaten the same day but will keep covered in the fridge for up to 24 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.