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Cheesecake Deviled Strawberries

A delightful and elegant twist, these cheesecake deviled strawberries feature fresh berries filled with a creamy, tangy cheesecake mixture and garnished with graham cracker crumbs. Perfect for parties, brunches, or a sweet treat!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 24 pieces
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream cheese block, full-fat, softened
  • 1/2 cup Powdered sugar confectioners' sugar
  • 2 tbsp Heavy cream cold
  • 1 tsp Vanilla extract
  • 1/2 tsp Lemon zest finely grated (from 1/2 lemon)
  • 1 pinch Salt fine sea salt
For the Strawberries and Garnish
  • 12 Strawberries large, fresh, ripe
  • 1/4 cup Graham cracker crumbs
  • 1 tbsp White chocolate shavings optional, for garnish

Equipment

  • Small Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (handheld or stand)
  • Piping bag with a star tip
  • Sharp paring knife
  • Cutting Board
  • Serving platter

Method
 

Prepare the Strawberries
  1. Wash and thoroughly dry the strawberries. Using a sharp paring knife, carefully slice each strawberry in half lengthwise, from the stem to the tip.
  2. Using a small spoon or the tip of your knife, gently scoop out a small cavity from the cut side of each strawberry half where the stem was, creating a shallow indentation for the filling. Be careful not to go all the way through. Place the hollowed-out halves on a platter.
Make the Cheesecake Filling
  1. In a medium mixing bowl, combine the softened cream cheese, powdered sugar, heavy cream, vanilla extract, lemon zest, and pinch of salt.
  2. Using an electric mixer on medium speed, beat the mixture until it is completely smooth, creamy, and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed. The filling should be thick enough to pipe.
Assemble the Cheesecake Deviled Strawberries
  1. Transfer the cheesecake filling to a piping bag fitted with a star tip (or use a zip-top bag and snip off a corner).
  2. Pipe a generous dollop of the cheesecake filling into the hollowed-out cavity of each strawberry half. Aim for a swirl or decorative mound, similar to deviled eggs.
  3. Arrange the filled strawberries on your serving platter.
  4. Lightly sprinkle the graham cracker crumbs over the top of the piped filling on each strawberry. If desired, garnish with white chocolate shavings.
  5. Serve immediately or chill in the refrigerator for at least 15-30 minutes to set slightly before serving.

Notes

For a different flavor twist, try adding a tiny bit of almond extract to the filling instead of vanilla. You can also toast the graham cracker crumbs lightly in a dry pan for enhanced flavor. These are best enjoyed within a few hours of preparation, but can be stored in an airtight container in the refrigerator for up to 1 day.