Go Back
Deviled strawberries filled with creamy cheesecake filling for a delightful dessert

Deviled Strawberries

Indulge in these refreshing Deviled Strawberries filled with creamy cheesecake goodness — a quick, no-bake dessert that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Strawberries
  • 18-24 large large strawberries Opt for firm, fresh berries that can hold their shape.
Cheesecake Filling
  • 1 cup heavy whipping cream Beat until stiff peaks form.
  • 8 ounces cream cheese (softened) Let it sit out before mixing for smooth texture.
  • 1/3 cup sour cream
  • 2/3 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional) Enhances flavor.
Graham Cracker Topping
  • 1/2 cup graham cracker crumbs For garnish.

Method
 

Preparation
  1. Prep the strawberries by cutting off the stems and slicing them in half.
  2. Cut a small sliver off the back of each strawberry half so that they sit up straight.
  3. Use a small melon baller to hollow out the middle; just make a small indent.
Making the Filling
  1. In a medium mixing bowl, beat the heavy whipping cream until stiff peaks form (about 5 minutes).
  2. In another bowl, mix together the cream cheese, sour cream, sugar, vanilla extract, and lemon juice with an electric mixer until smooth.
  3. Fold the whipped cream into the cream cheese mixture until well incorporated.
Assembly
  1. Fill a piping bag with the cream cheese mixture and pipe it onto each strawberry.
  2. Finish with a sprinkle of graham cracker crumbs.
  3. Serve and enjoy!

Notes

These strawberries are best enjoyed fresh, but can be stored in the fridge for up to 2 days. Leftover filling can be used as a dip for other fruits.