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Cheesecake Deviled Strawberries

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Cheesecake Deviled Strawberries are a delightful, no-bake dessert where sweet strawberries are filled with a creamy cheesecake mixture and topped with a crunchy strawberry twist. Perfect for parties, gatherings, or any occasion that calls for a fun, bite-sized treat.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Total Time: 50 minutes
  • Yield: 36–48 deviled strawberries
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Base: 18–24 large strawberries, hulled and halved
  • Cheesecake Filling: 1 cup heavy whipping cream (cold), 1 (8 oz) package cream cheese, softened, 1/2 cup powdered sugar, 1 tsp vanilla extract
  • Strawberry Crunch Topping (optional): 6 golden Oreos, crushed, 1 tbsp strawberry Jell-O powder, 1 tbsp melted butter

Instructions

  1. Wash, hull, and slice strawberries in half lengthwise. Use a small spoon or melon baller to scoop out the center of each strawberry half for the filling.
  2. In a mixing bowl, whip the heavy cream until stiff peaks form, then set aside.
  3. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
  5. Fill each strawberry half with the cheesecake mixture using a piping bag or a spoon.
  6. For the topping, mix crushed golden Oreos, strawberry Jell-O powder, and melted butter until well combined.
  7. Sprinkle the crunch topping over the filled strawberries and refrigerate for at least 30 minutes before serving.

Notes

  • Add lemon zest or almond extract to the filling for a flavor twist.
  • For a lighter topping, use crushed freeze-dried strawberries and vanilla cookies.
  • For a more decadent version, dip the strawberry bottoms in chocolate before filling.
  • If you don’t have a piping bag, use a spoon or a plastic sandwich bag with the corner cut off as a DIY piping tool.

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