These Creamy Cheesecake Deviled Strawberries are a sweet and creamy twist on a classic, combining the freshness of ripe strawberries with a luscious cheesecake filling for a delightful bite-sized treat. They are perfect for a party, summer picnic, or simply satisfying a sweet tooth in a healthier way!
Ingredients
1 pint fresh strawberries
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
2 tablespoons graham cracker crumbs
1 tablespoon honey (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by washing and drying the strawberries. Slice off the tops and carefully hollow out the center of each strawberry using a small spoon or melon baller.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
Gradually add in the heavy cream and continue mixing until the filling becomes light and fluffy.
Fill each hollowed-out strawberry with the cheesecake mixture. I like to use a spoon or piping bag to make the process easier and more precise.
Sprinkle the graham cracker crumbs on top of each strawberry for that classic cheesecake crust flavor.
If you want a touch more sweetness, drizzle a bit of honey over each strawberry.
Refrigerate for 30 minutes to let the flavors set before serving.
Servings and Timing
Servings: 12 strawberries
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes (including chilling time)
Variations
Chocolate drizzle: If I’m craving a richer treat, I’ll drizzle melted chocolate over the filled strawberries for an extra indulgent touch.
Flavored cream cheese: I’ve tried adding a bit of lemon zest or cinnamon to the cream cheese filling for a fun flavor twist.
Nuts: For a crunchy variation, I sometimes top the strawberries with crushed nuts like pistachios or almonds instead of graham cracker crumbs.
Dairy-free option: I’ve swapped out the cream cheese for a dairy-free alternative and used coconut cream instead of heavy cream for a dairy-free version of these delightful bites.
Storage/Reheating
These Cheesecake Deviled Strawberries are best served chilled, so I recommend storing them in an airtight container in the fridge. They should last about 2-3 days, but they’re so delicious, I doubt they’ll last that long! I wouldn’t recommend freezing them, as the texture of the strawberries may change once thawed.
FAQs
Can I use frozen strawberries for this recipe?
I would recommend using fresh strawberries for the best flavor and texture. Frozen strawberries may release too much water when thawed, making the filling soggy.
Can I make these ahead of time?
Yes! These Cheesecake Deviled Strawberries can be prepared ahead of time and stored in the fridge for up to 2-3 days. Just make sure to refrigerate them for at least 30 minutes before serving to allow the flavors to set.
How do I make the filling fluffier?
If you want the filling to be even fluffier, you can beat the cream cheese mixture for an extra couple of minutes until it’s light and airy. You can also add a little more heavy cream to get a smoother texture.
Can I make a larger batch?
Definitely! You can double or triple the recipe to make more servings. Just make sure to adjust the quantity of strawberries accordingly and use a larger mixing bowl to accommodate the increased ingredients.
Is this a low-carb recipe?
This recipe is relatively low in carbs compared to many other desserts, especially if you skip the honey drizzle and stick to the strawberries and cream cheese mixture. However, if you’re strictly following a low-carb or keto diet, consider using a sugar substitute for the powdered sugar.
Conclusion
These Cheesecake Deviled Strawberries are the perfect dessert for when I’m craving something light, sweet, and satisfying. The combination of the creamy cheesecake filling, fresh strawberries, and crunchy graham cracker topping makes for an irresistible treat. Whether I’m serving them at a party or enjoying them on my own, they never fail to impress. Give this recipe a try, and I’m sure you’ll love it just as much as I do!
📖 Recipe:
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Creamy Cheesecake Deviled Strawberries
- Total Time: 40 minutes (including chilling time)
- Yield: 12 strawberries
- Diet: Low Calorie
Description
These Cheesecake Deviled Strawberries are a sweet and creamy twist on a classic, combining the freshness of ripe strawberries with a luscious cheesecake filling for a delightful bite-sized treat.
Ingredients
1 pint fresh strawberries
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
2 tablespoons graham cracker crumbs
1 tablespoon honey (optional)
Instructions
- Start by washing and drying the strawberries. Slice off the tops and carefully hollow out the center of each strawberry using a small spoon or melon baller.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
- Gradually add in the heavy cream and continue mixing until the filling becomes light and fluffy.
- Fill each hollowed-out strawberry with the cheesecake mixture using a spoon or piping bag.
- Sprinkle the graham cracker crumbs on top of each strawberry for that classic cheesecake crust flavor.
- If you want a touch more sweetness, drizzle a bit of honey over each strawberry.
- Refrigerate for 30 minutes to let the flavors set before serving.
Notes
These are best served chilled, so refrigerate them before serving.
You can double or triple the recipe for larger batches.
Try variations like chocolate drizzle, flavored cream cheese, or adding crushed nuts for a twist.
They last about 2-3 days in the fridge, but best eaten fresh.
Frozen strawberries may release too much water, affecting the texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry
- Calories: 50
- Sugar: 5g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
