Cheesecake Deviled Strawberries
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
These Cheesecake Deviled Strawberries are a fun twist on deviled eggs. Fresh Strawberries are sliced in half and topped with a swirl of no bake cheesecake and a sprinkle of graham cracker crumbs. They make a great sweet appetizer or one bite desserts.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- fresh strawberries – You’ll want to use some large strawberries for this recipe and as ripe as you can find them.
- cream cheese – you’ll want to use full-fat cream cheese and let it come up to room temperature.
- powdered sugar – This will sweeten the cheesecake but also provide some stability like it does with frosting.
- salt – This helps balance out the sweetness in the cheesecake.
- heavy whipping cream – This keeps the cheesecake together so it can be piped and it makes the cheesecake light and fluffy.
How To Make Deviled Strawberries
Step 1: Clean the strawberries and slice them in half. Slice a small piece of the round e off so it will lay flat.
Step 2: Beat the cream cheese, powdered sugar, vanilla extract, and salt in a mixing bowl.
FREE EMAIL BONUS: Treat yourself with these delicious recipes
Step 3: Beat the heavy whipping cream in a separate bowl until stiff peaks form.
Step 4: Add the whipped cream to the cream cheese mixture and gently fold in.
Step 5: Add the cheesecake mixture into a piping bag fitted with the Wilton 1M piping tip. Pipe swirls of cheesecake on top of the strawberry.
Step 6: Sprinkle the graham cracker crumbs on top of the cheesecake swirls.
How to Store
These cheesecake deviled strawberries are best served immediately but can be stored in an airtight container in the refrigerator for up to 1 day. The strawberries will start to release more juice and the cheesecake topping may shift on the strawberries.
I wouldn’t recommend freezing the deviled strawberries. The strawberries will not be firm or hold their shape once they thaw after freezing.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Cheesecake Deviled Strawberries
Ingredients
- 3 3/4 cups fresh strawberries about 1 pound
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup heavy whipping cream
- ¼ cup graham cracker crumbs
Instructions
- Line a baking sheet with sides with parchment paper.
- Wash and dry the strawberries thoroughly.
- Slice each strawberry in half lengthwise.
- Carefully cut a small slice off the back of each half so they sit flat. Transfer to the prepared baking sheet.
- In a medium mixing bowl, add the cream cheese, powdered sugar, salt, and vanilla extract. Beat with a hand mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl and beat in any remaining remnants.
- In a separate bowl, add the heavy cream. Beat until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Transfer the filling to a disposable piping bag fitted with a large round tip or a large storage bag with the corner cut off. Pipe the filling onto the cut side of each strawberry half.
- Sprinkle graham cracker crumbs over the top of each deviled strawberry.
- Serve and enjoy! Store any leftovers in an airtight container in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
