I first made these deviled strawberries for a summer BBQ and they vanished before the burgers were even flipped. Light, creamy cheesecake filling piped into bright strawberry halves feels like dessert and bite-size party food all at once — perfect for potlucks, bridal showers, or an easy weeknight treat when strawberries are at their peak.
Why you’ll love this dish
These deviled strawberries swap the usual mayo-based filling for a sweet cheesecake cream that’s indulgent without being heavy. They’re quick to assemble, require no baking, and look impressive on a platter — which is why home cooks reach for them when they want an easy showstopper.
- Kid-approved and party-friendly: hand-held and mess-free.
- No oven required: a great make-ahead dessert for hot days.
- Customizable: swap toppings and extracts for seasonal twists.
“A refreshing, elegant bite — tastes like mini no-bake cheesecakes. They disappeared in minutes!” — a satisfied guest
Step-by-step overview
You’ll hollow the strawberry halves just enough to hold a creamy cheesecake filling. Whip heavy cream to stiff peaks, beat a cream cheese base with sour cream and sugar, fold them together, then pipe into the berries. Finish with a sprinkle of graham cracker crumbs for crunch. Expect about 20–30 minutes of active prep, plus chilling if desired.
What you’ll need
- 18–24 large strawberries (choose firm, ripe berries)
- 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 — brightens flavor)
- 1/2 cup graham cracker crumbs
Notes and substitutions:
- For a lighter version, swap half the heavy cream with a whipped topping, but texture will be slightly different.
- Use Greek yogurt (full-fat) instead of sour cream for tang and protein.
- For a gluten-free option, substitute gluten-free cookie crumbs for the graham crackers.
Step-by-step instructions
- Rinse and dry strawberries. Remove stems and slice each berry in half lengthwise.
- Trim a small sliver from the back of each half so they sit flat on a platter.
- Use a small melon baller (or teaspoon) to scoop a shallow well in the center of each half. Don’t hollow too deep — you only need a small cavity to hold the filling.
- In a medium bowl, beat the heavy whipping cream on medium-high until stiff peaks form (about 4–6 minutes). Avoid overwhipping; stop when peaks stand up and the cream looks glossy.
- In a separate bowl, beat the softened cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and lump-free.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Fit a piping bag with a star or round tip and fill it with the filling. Pipe a rosette or dollop onto each strawberry half.
- Sprinkle graham cracker crumbs over the filled berries for texture.
- Chill briefly (15–30 minutes) if you want firmer filling, then serve.
Best ways to enjoy it
- Arrange on a white platter with mint leaves for contrast. The red-and-white look is especially pretty for bridal showers or Valentine’s Day.
- Pair with sparkling wine or a light rosé — the acidity complements the creamy filling.
- Add a small bowl of chocolate sauce or fruit coulis on the side for dipping.
- Serve alongside a cheese board: these offer a sweet counterpoint to savory cheese and nuts.
Keeping leftovers fresh
- Refrigerate: Store leftovers in an airtight container in a single layer or with parchment between layers. Keep refrigerated and consume within 24–48 hours for best texture.
- Do not leave out more than 2 hours: dairy filling is perishable.
- Freezing: Not recommended. Whole assembled berries get soggy when thawed. If you want to freeze components, freeze the cream cheese filling in a shallow container; thaw in the fridge and re-whip very gently before piping, but expect some texture change.
Pro chef tips
- Let cream cheese come to room temperature so it whips smooth with no lumps.
- Chill your mixing bowl and beaters for easier whipped cream (optional but helpful on warm days).
- Use a small piping tip for tidy fills; a star tip adds a pretty texture that holds crumbs.
- If filling starts to soften during assembly, return it to the fridge for 10–15 minutes to firm up.
- For uniform portions, weigh or scoop equal amounts into each half — about 1 tablespoon per berry half typically looks balanced.
Creative twists
- Chocolate-stuffed: fold 2–3 tablespoons of melted, cooled dark chocolate into the filling.
- Citrus berry: swap 1/2 tsp vanilla for orange extract and zest 1 orange into the filling.
- Nut topping: replace graham crumbs with crushed pistachios or toasted almonds for a savory crunch.
- Vegan/dairy-free: use a stabilized cashew cream cheese and aquafaba whipped topping; results will differ but are a tasty plant-based approach.
- Mini cheesecakes: use halved strawberries as a garnish on small no-bake cheesecake jars for a layered dessert.
Your questions answered
Q: How many strawberries does this recipe make?
A: Using 18–24 large strawberries and halving them yields roughly 36–48 filled halves. If your berries are smaller, plan to use more.
Q: Can I prepare these ahead of time?
A: Yes. Hollow the berries and make the filling up to a day ahead. Keep strawberries and filling stored separately in the fridge. Assemble no more than a few hours before serving for the best texture.
Q: Is it safe to leave these out at a party?
A: Because of the dairy-based filling, do not leave them at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C). Keep the platter on ice or replenished from the fridge for longer events.
Q: Can I use flavored fillings or less sugar?
A: Absolutely. Reduce sugar slightly to taste, but keep some sweetness to balance the berries. You can add flavored extracts (lemon, almond, orange) or fold in a tablespoon of jam for a fruitier note.
Q: What if my whipped cream becomes grainy?
A: That usually means it was overwhipped and starting to turn to butter. Stop when you see glossy, stable peaks. If grainy, you may need to start fresh or gently fold a small amount of fresh whipped cream to smooth the mixture.
Conclusion
If you want more inspiration or alternative takes on deviled strawberries, see this popular version from The BEST Cheesecake Deviled Strawberries | The Domestic Rebel and another tasty approach at Deviled Strawberries – Dang That’s Sweet. Both pages offer variations that can spark new topping or filling ideas for your next gathering.
Deviled Strawberries
Ingredients
Main Ingredients
- 18–24 str strawberries large strawberries (choose firm, ripe berries)
- 1 cups heavy whipping cream
- 1 8-ounce package cream cheese, softened
- 1/3 cups sour cream
- 2/3 cups granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional) Brightens flavor
- 1/2 cups graham cracker crumbs
Instructions
Preparation
- Rinse and dry strawberries. Remove stems and slice each berry in half lengthwise.
- Trim a small sliver from the back of each half so they sit flat on a platter.
- Use a small melon baller (or teaspoon) to scoop a shallow well in the center of each half, ensuring not to hollow too deep.
Filling Preparation
- In a medium bowl, beat the heavy whipping cream on medium-high until stiff peaks form (about 4–6 minutes).
- In a separate bowl, beat the softened cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and lump-free.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Assembly
- Fit a piping bag with a star or round tip and fill it with the cheesecake filling.
- Pipe a rosette or dollop onto each strawberry half.
- Sprinkle graham cracker crumbs over the filled berries for texture.
- Chill briefly (15–30 minutes) if desired, then serve.
