You’re going to LOVE this recipe!
Think about strawberries that are sweet and juicy, filled with creamy cheesecake, and finished with a dusting of graham cracker crumbs.
These Cheesecake Deviled Strawberries are an adorable twist on a classic dessert and perfect for parties, family gatherings, or just as a fun treat for the kids.
They’re very simple to make, don’t need to be baked, and everyone in the family can help.
Trust me, they’ll be gone in seconds!
Ingredients
- 1 lb fresh strawberries (large, ripe ones work best)
- 8 oz cream cheese (softened)
- 3 teaspoons of sugar in powder form
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- fresh mint leaves (optional, for garnish)
- mini chocolate chips (optional, for garnish)
Equipment Needed
- A tiny knife with a keen edge
- A mixer for your hands or a stand
- A piping bag or a zip-top bag with a corner cut off
- Board for cutting
- Little spoon
Preparation Tips
You can prep the cheesecake filling up to 2 days in advance and store it in the fridge. Just pipe it into the strawberries the day you’re serving them to keep them fresh!
Instructions
- Get the strawberries ready:
Wash and dry the strawberries. Use a small sharp knife to hollow out the center of each strawberry. - Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using a hand or stand mixer.
- Fill the Strawberries:
Transfer the cheesecake filling into a piping bag or zip-top bag. Pipe the filling into each hollowed-out strawberry, filling them just to the top. - Add the Topping:
Sprinkle graham cracker crumbs over the top of the filled strawberries. If you want, you can add mint leaves or small chocolate chips as a garnish. - Chill and Serve:
Place the strawberries in the fridge for at least 30 minutes before serving to let the filling set.
Tips for the Best Cheesecake Deviled Strawberries
- Choose the Right Strawberries: Look for large strawberries—they’re easier to hollow out and hold more filling!
- Soften the Cream Cheese: Let the cream cheese sit out for about 30 minutes before mixing to make it super smooth and creamy.
- Use a Piping Bag: It makes filling the strawberries neat and easy. If you don’t have one, just cut off the corner of a zip-top bag.
- Keep Them Cold: Chill the strawberries after filling them. The cream cheese sets up beautifully when cold.
- Make it Fun for Kids: Let the kids sprinkle the graham cracker crumbs or add mini chocolate chips for a fun topping.
Variations & Substitutes
- Dairy-Free: Use a dairy-free cream cheese substitute.
- Extra Flavor: Add a teaspoon of lemon juice or zest to the cheesecake filling for a fresh twist.
- Crumbs Swap: Try crushed Oreos or Biscoff cookies instead of graham crackers.
Storage
Store any leftover strawberries in an airtight container in the fridge for up to 2 days. (But honestly, they rarely last that long!)
Final Thoughts
And there you have it—Cheesecake Deviled Strawberries that are as easy as they are adorable!
Perfect for any occasion, these little treats are sure to impress.
Give them a try, and let me know how they turned out!
I’d love to hear your feedback or answer any questions in the comments.
Enjoy your snacks! 🍓