If you’re on the hunt for a bite-sized treat that wows every single time, I’ve got just the thing for you: Deviled Strawberries with Cream Cheese Filling Recipe. These little gems blend the freshness of juicy strawberries with a luscious, no-bake cheesecake filling, crowned with a sprinkle of graham cracker crumbs. Trust me, it’s fan-freaking-tastic and perfect for everything from family get-togethers to surprise dessert plates.
Why You’ll Love This Recipe
- Simple and Quick: You can whip these deviled strawberries up in about 20 minutes—perfect for last-minute desserts.
- No-Bake Cheesecake Filling: Creamy, dreamy, and no oven required! It’s a game-changer that makes prep a breeze.
- Perfect Party Pleasers: They’re bite-sized and impressive, so your guests will be asking for seconds.
- Versatile and Fresh: Fresh strawberries combined with creamy filling gives you a sweet and tangy combo every time.
Ingredients You’ll Need
Each ingredient in this Deviled Strawberries with Cream Cheese Filling Recipe plays a key role in creating that perfect balance of creamy sweetness and fresh strawberry flavor. When shopping, look for plump, ripe strawberries—they make all the difference, trust me!
- Strawberries: Choose firm, juicy ones with bright red color for best flavor and visual appeal.
- Cream Cheese: Softened to room temperature for easy mixing and the smoothest filling texture.
- Powdered Sugar: It dissolves quickly, giving that silky sweet taste without grit.
- Vanilla Extract: Adds a warm, aromatic note that complements the cream cheese perfectly.
- Heavy Whipping Cream: Whipped into the filling to give it lightness and that classic cheesecake richness.
- Graham Cracker Crumbs: The crunchy topping to mimic that graham crust experience in every bite.
Variations
I love how adaptable this Deviled Strawberries with Cream Cheese Filling Recipe is, so I always encourage you to tweak it to your taste or dietary needs. From dairy alternatives to extra flavor kicks, the options are endless!
- Dairy-Free Version: I once swapped cream cheese and heavy cream with coconut cream and a vegan cream cheese, and it turned out deliciously creamy and perfect for my lactose-intolerant friends.
- Flavor Boost: Adding a tablespoon of lemon zest or a pinch of cinnamon in the filling adds a lovely twist that my family goes crazy for.
- Chocolate Drizzle: Try drizzling melted dark chocolate over the finished strawberries for an indulgent touch—great for special occasions.
- Seasonal Fruit Mix: While strawberries shine here, I’ve experimented with raspberries or blackberries when strawberries are out of season, and it works beautifully.
How to Make Deviled Strawberries with Cream Cheese Filling Recipe
Step 1: Prep Your Strawberries the Right Way
Start by washing your strawberries thoroughly and patting them dry—this is crucial because any extra moisture will make the filling watery. Slice each strawberry in half lengthwise, then carefully cut off the little “hump” on the back of each half so they’ll sit flat on your tray. Spreading them out on a baking sheet helps keep them stable when it’s time to fill.
Step 2: Whip the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it’s silky smooth and free from lumps. Then, pour in the heavy whipping cream and whip it for about 2 minutes until the mixture thickens slightly. You’ll know it’s ready when it holds soft peaks and feels light—this gives the filling that heavenly cheesecake texture that’s not too dense.
Step 3: Fill and Garnish Your Strawberries
Transfer your creamy filling to a piping bag for easy and neat filling—if you don’t have one, a Ziploc bag with a small corner snipped off works just as well. Carefully pipe the filling into each strawberry half, filling up that natural hollow. Finally, sprinkle the graham cracker crumbs on top to add a subtle crunch and recreate that classic cheesecake crust flavor. They look beautiful and taste divine—my family always asks for seconds!
Pro Tips for Making Deviled Strawberries with Cream Cheese Filling Recipe
- Room Temperature Cream Cheese: Always soften your cream cheese before mixing; it makes the filling so smooth and silky without lumps.
- Don’t Over-Whip the Cream: Whip the heavy cream just until it thickens slightly; over-whipping can cause the filling to break or get grainy.
- Secure Your Strawberries Flat: Cutting off the back hump helps them sit flat—this is key to prevent filling spills and keep your presentation sharp.
- Sprinkle Graham Crackers Last: Add crumbs just before serving to keep their crunch and prevent sogginess.
How to Serve Deviled Strawberries with Cream Cheese Filling Recipe
Garnishes
I love adding a little extra flair with garnishes like a tiny mint leaf or a few shaved white chocolate curls on top of the graham cracker crumbs—it adds freshness and a touch of elegance without overpowering the flavors.
Side Dishes
These deviled strawberries pair wonderfully with light sides like vanilla sponge cake slices or a bowl of mixed berries for a colorful fruit platter. They also work great alongside a chilled glass of sparkling rosé or lemonade for a refreshing combo.
Creative Ways to Present
For showers or brunches, I like to arrange these deviled strawberries on a tiered dessert stand or place them inside delicate paper cups—this makes them easy to pick up and look so festive. Another fun idea is to serve them in hollowed-out mini watermelon halves for a summery twist!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and I hope you do!), keep them covered in an airtight container in the refrigerator. I’ve found they stay fresh and creamy for up to 2 days. Just be sure to wait to sprinkle the graham cracker crumbs until you’re ready to serve again to keep that satisfying crunch intact.
Freezing
I usually don’t recommend freezing deviled strawberries because the texture of the fresh strawberries changes after thawing, becoming a bit watery. But if you want to freeze, try freezing just the filling in a separate container and pipe fresh right before serving.
Reheating
This treat is best served chilled, so reheating isn’t necessary. If you’ve stored them in the fridge, simply let them sit at room temperature for about 10 minutes before serving to let the flavors shine.
FAQs
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Can I make Deviled Strawberries with Cream Cheese Filling Recipe ahead of time?
Yes! You can prepare the filling and strawberries up to a day ahead. Just keep the filled strawberries refrigerated and add graham cracker crumbs right before serving to preserve their crunch.
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What can I use instead of graham cracker crumbs?
If you don’t have graham crackers, crushed digestive biscuits or even finely chopped nuts like pecans can provide a nice crunchy topping.
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Is this recipe gluten-free?
Strawberries, cream cheese filling, and heavy cream are naturally gluten-free; however, you’ll need to use gluten-free graham crackers or alternative toppings to keep it completely gluten-free.
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How do I soften cream cheese quickly?
To soften cream cheese fast, cut it into small cubes and let it sit at room temperature for about 30 minutes. Alternatively, microwave in short 10-second bursts, checking frequently to avoid melting.
Final Thoughts
Honestly, this Deviled Strawberries with Cream Cheese Filling Recipe has been a total game-changer in my dessert lineup. It’s one of those recipes that feels special but is incredibly easy, and every time I bring these to a party, people are genuinely impressed. If you want a fresh, sweet treat that’s as enjoyable to make as it is to eat, you’ve just found your new go-to. I can’t wait for you to try it and see why my family – and now maybe yours too! – go absolutely crazy for these.
Print
Deviled Strawberries with Cream Cheese Filling Recipe
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightful deviled strawberries featuring fresh strawberries filled with a creamy no-bake cheesecake mixture and topped with crunchy graham cracker crumbs. This bite-sized treat is perfect for parties, snacks, or a refreshing dessert.
Ingredients
Strawberries
- 3 lbs strawberries
Cheesecake Filling
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
Topping
- 1/4 cup graham cracker crumbs (from 2 graham cracker sheets)
Instructions
- Prepare the Strawberries: Wash all the strawberries thoroughly and dry them completely to ensure the filling adheres well. Slice each strawberry in half lengthwise, then carefully slice off the hump on the back of each half so that the strawberries can lay flat. Arrange them on a baking sheet and set aside.
- Make the Cheesecake Filling: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix these ingredients together until the mixture becomes smooth and creamy.
- Whip the Cream: Add the heavy whipping cream to the cream cheese mixture. Whip the combined ingredients with a hand mixer or whisk until the mixture slightly thickens, about 2 minutes, creating a light and fluffy texture.
- Fill the Strawberries: Transfer the cheesecake filling into a piping bag or a Ziploc bag with the tip cut off. Pipe the filling into the hollowed side of each strawberry half evenly and generously.
- Add the Topping: Sprinkle graham cracker crumbs over the filled strawberries to add a crunchy contrast and enhance the cheesecake flavor. Serve immediately or chill before serving for a firmer texture.
Notes
- Deviled strawberries offer a perfectly portioned, no-bake dessert that combines fresh fruit with rich cheesecake flavors.
- Ensure strawberries are completely dry before filling to prevent filling from sliding off.
- For variation, try adding a pinch of cinnamon or lemon zest to the cheesecake filling for extra flavor.
- These can be prepared ahead of time and chilled for better flavor and texture.
Nutrition
- Serving Size: 2 halves (approx. 85g)
- Calories: 180
- Sugar: 15g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
