As the guaranteed hit of any party, these deviled strawberries won’t last more than 5 minutes.
If you love strawberry cheesecake, you’ll adore these deviled strawberries: fresh strawberry halves filled with a sweet, creamy cheesecake-style filling and finished with crushed graham crackers. They’re easy to make, visually appealing on a party platter, and always the first to disappear.
Easy sweet finger food everyone will love!
Strawberries are available year-round, but spring and early summer yield the juiciest, most flavorful fruit. Choose ripe, firm berries for the best results.
The only slightly time-consuming step is prepping the strawberries, but it’s simple and even fun. You don’t need uniform berries—variety looks attractive on a platter. Slice the stems off, halve the berries, trim a small sliver from the back so each half sits flat, and scoop a shallow cavity for the filling. If you’re short on time, do the prep the night before.
The filling uses simple ingredients: cream cheese, sugar, heavy whipping cream, sour cream, vanilla, and a touch of lemon juice. It whips up light and fluffy, similar to a no-bake cheesecake filling.
It’s incredibly hard not to lick the bowl and beaters clean when you’re done.
Beat the heavy cream to stiff peaks, then fold it gently into the sweetened cream cheese mixture so the filling stays light and airy.
Transfer the filling to a piping bag fitted with a star tip for pretty swirls, or use a spoon if you prefer. Pipe or spoon the filling into each strawberry half, piling it slightly above the rim for a cheesecake look.
Finish with a sprinkle of crushed graham cracker crumbs for crunch and a cheesecake flavor note. Arrange on a platter and serve chilled.
I often make extra because they vanish fast; leftovers keep well in the fridge for a day if covered.
TIP: Top each one with a blueberry for a festive touch at 4th of July or Memorial Day gatherings.
Deviled Strawberries (Made with a Cheesecake Filling)
Ingredients
- 18–24 large strawberries
- 1 cup heavy whipping cream
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup sour cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional)
- 1/2 cup graham cracker crumbs
Instructions
- Prep the strawberries: remove stems, slice in half, trim a small sliver from the back so they sit flat, and hollow out a shallow cavity with a small melon baller or spoon.
- Beat the heavy cream in a medium bowl until stiff peaks form (about 5 minutes).
- In a separate bowl, beat the softened cream cheese with sour cream, sugar, vanilla, and lemon juice until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fill a piping bag (a star tip gives a decorative look) or use a spoon to pipe the filling onto each strawberry half.
- Sprinkle with graham cracker crumbs and refrigerate until ready to serve.
- Serve chilled and enjoy.
Notes
- To make low carb, substitute a low-carb sweetener for sugar and skip the graham crackers.
- Berry count depends on strawberry size; you may have leftover filling to enjoy by spoon.
- The cream cheese mixture can be made a day ahead and kept chilled. It holds its texture well.
- Prepare and store prepped strawberries in an airtight container lined with a paper towel to prevent sogginess.
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