Deviled strawberries might be the best bite sized treat of all time! Strawberries get filled with a no bake cheesecake filling and topped with graham cracker crumbs!
Why you’ll love this recipe:
Despite the name, these taste nothing like traditional deviled eggs! They’re made like deviled eggs, but with a completely different ingredient list!
Deviled strawberries are a fun twist on one of my favorite things, strawberry cheesecake! The no bake cheesecake filling comes together with only 4 ingredients and the sprinkle of graham cracker crumbs on top offers the perfect amount of crunchy texture! Ready in less than 20 minutes, you’re going to be obsessed!
Ingredients you’ll need:
- Strawberries
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Graham cracker crumbs
It’s peak strawberry season as we speak, which means it’s time to bust out the juicy strawberry recipes! This no bake treat is of course best when strawberries are at their peak, but you can make this recipe any time of year for parties, game day, or holidays like Mother’s Day, Easter and patriotic holidays like Memorial Day or 4th of July! Everyone will love them!
How to make the best deviled strawberries:
- Wash all the strawberries and dry them thoroughly.
- Slice each one in half lengthwise, then slice off the hump on the back of each half so the strawberries lay flat. Place them on a baking sheet and set aside.
- In a medium mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Pour in the heavy whipping cream, then whip until the mixture has slightly thickened (about 2 minutes).
- Transfer the creamy mixture to a piping or Ziploc bag, then fill each strawberry with the cheesecake filling.
- Sprinkle graham cracker crumbs on top before serving!
You can assemble these up to a few hours in advance, but if you want to work a couple days ahead, I only recommend preparing the cheesecake filling. You can store it in the fridge until you’re ready to slice and assemble the filled strawberries closer to serving. This just prevents the deviled strawberries from becoming soggy ahead of time.
If you find yourself with a little extra filling, it makes a delicious cheesecake fruit dip too! Just cover and store it in the fridge! Or make more deviled strawberries… you’ll be glad you had them on hand because these disappear fast! 😉
My top tips:
- I recommend using large strawberries if you can find them. Bigger strawberries will just hold more of that deliciously creamy cheesecake filling!
- Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your filling will be super smooth rather than lumpy.
- I don’t think it is necessary to hollow out the interior of each strawberry, but if you have giant strawberries that can accommodate a lot of filling, take a measuring spoon or melon baller, and scoop out the interior of each strawberry before filling.
- Using a piping bag or Ziploc bag to fill the strawberries gives them a much more “polished look” compared to just spooning on dollops of the filling. It’s completely optional to use a piping tip, but I recommend it if you want to impress your friends and family!
- The addition of graham cracker crumbs on top of these deviled strawberries not only gives them a little crunchy texture, but it also mimics the flavors of a strawberry cheesecake with a graham cracker crust! You can buy ready to go graham cracker crumbs from the grocery store or crush 1 or 2 graham cracker sheets yourself!
- You can enjoy them immediately or store them in the fridge until ready to serve. Deviled strawberries are best served within 2 days. After 2 days, the strawberries will start to release their juices and the heavy cream will begin to separate.
Looking for more fun twists on classics? Try these out!
Deviled Strawberries
Ingredients
- 3 lbs strawberries
- 1 (8 oz) block cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup graham cracker crumbs 2 graham cracker sheets
Instructions
- Wash all the strawberries and dry them thoroughly.
- Slice each one in half lengthwise, then slice off the hump on the back of each half so the strawberries lay flat. Place them on a baking sheet and set aside.
- In a medium mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Pour in the heavy whipping cream, then whip until the mixture has slightly thickened (about 2 minutes).
- Transfer the creamy mixture to a piping or Ziploc bag, then fill each strawberry with the cheesecake filling.
- Sprinkle graham cracker crumbs on top before serving!
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I made this and shared with a few people and they all absolutely loved them.
Hi Tara! So glad they were a hit! Thanks for letting me know! 馃檪