Cheesecake Deviled Strawberries

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Cheesecake Deviled Strawberries – Sweet, Creamy & Party-Perfect

A no-bake, bite-sized dessert that tastes just like strawberry cheesecake—without the fork

Introduction: A Showstopping Twist on a Classic Treat

If you love strawberry cheesecake but want something easier, cuter, and totally party-ready, these Cheesecake Deviled Strawberries are your new go-to. With a creamy cheesecake filling piped into fresh, juicy strawberries, they’re the perfect blend of elegance and fun.

Whether you’re hosting a birthday bash, bringing a dish to a potluck, or just want a no-fuss dessert that looks like a million bucks, these little bites deliver. They’re sweet, tangy, and totally addictive—and they disappear fast.

Ingredients

Here’s what you’ll need to make 18–24 deviled strawberries:

  • 18–24 large strawberries (washed and hulled)
  • 1 cup heavy whipping cream
  • 8 oz cream cheese (softened)
  • ⅓ cup sour cream
  • ⅔ cup white granulated sugar

Optional: Add 1 tsp vanilla extract or a squeeze of lemon juice for extra flavor.

Equipment Needed

  • Electric mixer or whisk
  • Mixing bowls
  • Paring knife or strawberry huller
  • Piping bag or zip-top bag
  • Serving tray or platter

Optional: Use a star piping tip for a decorative swirl.

Step-by-Step Instructions

Step 1: Prep the Strawberries

  • Wash and dry 18–24 large strawberries.
  • Slice off the tops and use a paring knife or melon baller to carefully hollow out the centers.

Set aside on a paper towel-lined tray to dry completely.

Tip: Slice a small sliver off the bottom of each strawberry so they sit flat.

Step 2: Make the Cheesecake Filling

In a mixing bowl:

  • Beat 8 oz cream cheese until smooth.
  • Add ⅓ cup sour cream and ⅔ cup sugar. Mix until creamy.
  • In a separate bowl, whip 1 cup heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture until fully combined.

Optional: Chill filling for 10–15 minutes for easier piping.

Step 3: Fill the Strawberries

Transfer filling to a piping bag (or zip-top bag with the corner snipped).

Pipe the cheesecake filling into each hollowed strawberry, creating a swirl on top.

Tip: Garnish with crushed graham crackers, mini chocolate chips, or a drizzle of melted chocolate.

Step 4: Chill & Serve

Refrigerate for at least 30 minutes before serving to let the filling set.

Serve chilled on a decorative platter.

Yields:

  • 18–24 deviled strawberries

Presentation Tip: Arrange on a white tray with mint leaves or edible flowers for a stunning display.

Serving Suggestions

Perfect for:

  • Baby showers
  • Bridal brunches
  • Summer BBQs
  • Valentine’s Day
  • 4th of July

Pair with:

  • Sparkling rosé
  • Lemonade
  • Chocolate fondue
  • Cheesecake bites or fruit skewers

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Cheesecake Filling

Add cocoa powder or melted chocolate to the filling.

Lemon Cheesecake

Add lemon zest and juice for a citrusy kick.

Coconut Cream

Fold in shredded coconut and top with toasted flakes.

Vegan Version

Use plant-based cream cheese and coconut whipped cream.

Storage and Make-Ahead Tips

  • Make-Ahead: Prep strawberries and filling up to 1 day in advance.
  • Assemble: Fill strawberries up to 4 hours before serving.
  • Refrigerate: Store in an airtight container for up to 2 days.

Tip: Don’t freeze—strawberries lose texture when thawed.

Nutrition Notes (Per Strawberry, ~1 of 24)

  • Calories: ~90
  • Protein: ~1g
  • Carbohydrates: ~8g
  • Fat: ~6g
  • Sugar: ~6g
  • Sodium: ~25mg
  • Fiber: ~1g

These bites are:

  • Creamy and fruity
  • Light and refreshing
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Cheesecake Deviled Strawberries are more than just a dessert—they’re a conversation starter, a party favorite, and a sweet little nod to classic cheesecake in the most delightful form. Whether you’re making them for a crowd or just for yourself, they’re guaranteed to impress.

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