Cheesecake Deviled Strawberries Recipe

I’m excited to share my Stuffed Strawberries Recipe that conceals cheesecake inside each berry to surprise your guests.

I made these Cheesecake Deviled Strawberries because i wanted something a little naughty and not boring. Each hollowed berry hides a tangy cream cheese blend that flirts with crunchy graham cracker crumbs, and every bite is suspiciously addictive.

It’s basically Strawberry With Cheesecake Filling but cuter and messier, perfect for when you want to impress without the drama. I screw up measurements all the time and that is kind of the point here you can make this yours, tweak the filling, drop a little crunch on top.

Try them at your next gathering and watch people actually talk about dessert.

Ingredients

• Bright and juicy, low calorie, provide vitamin C and fiber, add sweet and tart flavor.
• It’s rich and creamy, supplies protein and fat, gives cheesecake like texture and tang.
• Pure sweetness, mostly simple carbs, makes filling silky smooth, can raise the calories.
• Crunchy, add golden sweetness and toasty flavor, give crusty bite and texture.
• Used to thin filling, adds richness, more fat so creamy mouthfeel, sometimes needed.
• Tiny bit of acid, brightens flavors, cuts richness with fresh citrus pop, really.
• Optional garnish, chips add sweet chocolate hit, nuts add crunch and extra protein.

Ingredient Quantities

• about 1 lb large strawberries, hulled (16 to 20 berries)
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar (confectioners sugar), sifted
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon zest (optional)
• 2 tablespoons heavy cream or sour cream, to thin if needed
• 1/2 cup graham cracker crumbs (about 6 full crackers)
• 2 tablespoons unsalted butter, melted
• extra graham cracker crumbs or crushed crackers for topping, about 2 tablespoons
• 2 tablespoons mini chocolate chips or chopped nuts for garnish (optional)
• fresh mint leaves for garnish (optional)

How to Make this

1. Wash and dry about 1 lb large strawberries really well, then hull them with a small paring knife, a straw, or a melon baller leaving the bottom intact so they hold filling; pat them extra dry so they dont leak.

2. Soften 8 oz cream cheese at room temp for 20 to 30 minutes or microwave in 5 second bursts until just soft, then beat it smooth with 1/2 cup sifted powdered sugar and 1 teaspoon vanilla extract; add 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon zest if you want a bright tang.

3. Stir in 2 tablespoons heavy cream or sour cream a little at a time until the filling is pipeable but still thick enough to hold shape, taste and adjust sweetness if needed.

4. Make the graham base by mixing 1/2 cup graham cracker crumbs (about 6 crackers) with 2 tablespoons melted unsalted butter until it clumps, this gives a little crust in the bottom of each berry.

5. Spoon or press about a teaspoon of the buttered graham crumbs into the bottom of each hollowed strawberry, pressing gently to compact so the crumbs dont float into the filling.

6. Fill a piping bag fitted with a small tip or a zip top bag with the cheesecake filling and snip a corner, then pipe filling into each berry over the graham base; if you dont have a bag, just use a small spoon.

7. Sprinkle the top of each filled strawberry with the extra graham crumbs, about 2 tablespoons total, then add 2 tablespoons mini chocolate chips or chopped nuts if you like and tuck on a small mint leaf for color.

8. Chill the filled strawberries for at least 30 minutes so they set up, keep them on a tray lined with parchment or the crumbs will stick, and serve within a few hours because berries will get watery if left too long.

9. For make ahead or transport tips: keep filling and hullled berries separate until ready to assemble for best results, or assemble and keep chilled in a single layer in an airtight container up to 4 hours; if the filling gets too stiff, let it sit a few minutes at room temp or stir in a tiny splash more cream.

Equipment Needed

Gear youll need:

1. Cutting board, for hullin and prepping berries
2. Small paring knife or a straw or melon baller, to hull the strawberries
3. Paper towels or a clean kitchen towel, to pat berries extra dry
4. Mixing bowl, for the cream cheese filling and graham crumbs
5. Electric hand mixer or a sturdy whisk, to beat the filling smooth
6. Rubber spatula and a small spoon, for scraping and spooning crumbs/filling
7. Measuring cups and spoons, for sugar, crumbs, butter and cream
8. Piping bag with a small tip or a zip top bag (and scissors to snip), to fill the berries
9. Tray lined with parchment paper or a baking sheet, to chill and transport the filled strawberries

Thats it, youre ready to assemble.

FAQ

Cheesecake Deviled Strawberries Recipe Substitutions and Variations

• Cream cheese: use mascarpone or Neufchatel 1:1 for nearly the same texture and taste, or whip smooth ricotta or well-strained full fat Greek yogurt as a lighter swap (chill to firm up if it’s too soft).
• Powdered sugar: pulse granulated sugar in a blender until powdery and add 1 tsp cornstarch per cup, or use sifted powdered erythritol 1:1 for a sugar-free option, or drizzle a little honey or maple and cut back on any extra liquid since those are wet.
• Graham cracker crumbs + butter: sub crushed digestive biscuits, vanilla wafers or shortbread in the same volume, and replace melted butter with coconut oil or vegan butter 1:1 for a dairy-free crust.
• Heavy cream or sour cream (to thin): use milk or unsweetened plant milk a little at a time, or thin Greek yogurt with a splash of milk, or use canned coconut cream for a rich dairy-free finish.

Pro Tips

– Dry the strawberries like crazy before you fill them. Pat them with paper towels, then let them sit on a rack for 10 minutes so any hidden moisture evaporates, if theyre even a little damp the filling will weep and the crumbs get soggy.

– If you want the berries to stay firm longer, give the inside a thin chocolate seal. Swirl a little melted chocolate in the hollow, let it set in the fridge for a minute, then add the graham and filling, it makes a moisture barrier and tastes great too.

– Make the cream cheese extra smooth and airy so it pipes nicely, not clumpy. Beat the room temp cream cheese solo till silky, then add the sugar and vanilla, then the cream a tablespoon at a time. If it gets too stiff, let it sit a few minutes at room temp rather than overbeating.

– For neat filling without a pastry bag stress, use a quart zip bag standing in a glass, fold the top over and spoon in the filling, squeeze from the top and snip a tiny corner. Practice on a plate first so you dont overfill the berries.

– For transport or parties assemble last minute when you can, but if you must prep ahead, fill them and freeze on a tray for 10 to 15 minutes to set the tops, then layer gently in an airtight container with parchment between layers and keep chilled on ice while serving.