The Easiest Cheesecake Deviled Strawberries Recipe
One of my favorite things about this season is fresh fruit, and strawberries are one of my all-time favorites! I remember going to our local strawberry patch as a little girl, picking strawberries by hand, row after row, with my mom and sister. It was always a treat to have fresh, local strawberries. I sure wish I had known what deviled strawberries were back then!
If you want a dessert that looks impressive but couldn’t be easier to make, these CHEESECAKE DEVILED STRAWBERRIES are the perfect choice! Sweet, juicy strawberries are topped with a fluffy cream cheese frosting and finished with a sprinkle of graham cracker crumbs for that classic cheesecake flavor – no baking needed!
This no-bake dessert is fresh, fun, and so delicious that they’ll disappear in no time!
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Why You’ll Love This Recipe
- No-bake & low effort – it comes together in under 30 minutes
- Prep ahead – you can cut the strawberries and make the frosting the day before serving
- Perfect for parties – they are bite-sized and easy to serve
- Classic cheesecake flavor without turning on the oven
- Simple ingredients you likely already have
How to Make Cheesecake Deviled Strawberries
Makes about 30-40 bites depending on the number of strawberries in your pint.
Equipment:
- Cutting board
- Paring knife
- Mixing bowl
- Spatula
- Hand mixer or stand mixer
- Pastry bag with nozzle (or zip-top bag)
- Serving platter
Ingredients:
- 1 pint of fresh strawberries (approximately 15 – 20)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Graham crackers, crushed
Instructions:
Prep the Strawberries and Graham Crackers
- Wash and pat the strawberries dry with a paper towel.
- Slice strawberries in half lengthwise.
- Then turn them over and cut a small sliver from the back of each half to create a flat surface so the strawberries don’t roll around.
- Crush your graham crackers into fine crumbles. I like to use the bottom of a jar or glass to crush them, then I roll the jar over the crumbs to crush them even finer.
Make the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese, softened butter and vanilla together until smooth.
- Gradually add powdered sugar, about 1/2 cup at a time, and beat until smooth, about 2 minutes. Using your spatula, scrape the inside of the bowl to remove any excess powdered sugar and beat again for another minute.
- If your frosting is too thick, add a tablespoon or two (one at a time) to the mixture and stir.
- If making the frosting ahead of time, let it come to room temperature before piping it onto your strawberries. If it’s too cold, it will slide off the strawberries.
The cream cheese frosting makes about 2 cups, so you will definitely have a bit of leftover cream cheese mixture. I like to make a small cake or cupcakes to use the excess frosting! It will keep in the fridge for about a week.
Top the Strawberries and Garnish
- Assemble your nozzle to your pastry bag and transfer the cream cheese mixture into the bag.
- Slowly, pipe a small dollop of frosting onto each strawberry half.
- Sprinkle crushed graham crackers over the top for that classic cheesecake finish.
- Arrange strawberries on a cute platter and serve. Enjoy!
Pro Tips for the Best Deviled Strawberries
Dry your strawberries well or let them air-dry before piping so the topping doesn’t slide off.
Soften your cream cheese and butter, or let them come to room temperature for easy mixing.
Use a star tip piping nozzle or another decorative nozzle for an elevated finish.
Add some lemon zest as an extra garnish to brighten up the dish.
Pipe and garnish just before serving for the freshest presentation.
How to Store
Store your leftover deviled strawberries in an airtight container in the refrigerator for 2-3 days. They look the freshest on the day you serve them, but they are still delicious days after!
If making ahead, store the sliced strawberries and the filling separately in the refrigerator. Let the frosting come to room temperature before piping it onto your strawberries. Assemble just before serving.
Serving Ideas
- Perfect for gatherings like Easter, Mother’s Day brunch, baby showers and bridal showers.
- Add to a dessert board alongside other mini treats.
- Make it a 4th of July treat by topping it with a blueberry for a red, white and blue theme.
The easiest Cheesecake Deviled Strawberries recipe comes together with minimal effort, but looks like something a pro caterer would prepare! These tasty treats are sweet, creamy, and look so precious on a beautiful platter. An easy and delicious mini dessert that makes your gathering extra special!
Peak strawberry season is around the corner, so I hope the recipe finds you just in time and you give it a try.
Do you love strawberries as much as I do? If so, try my Strawberry Dessert Cheeseball and my easy Strawberry Compote!
The Easiest Cheesecake Deviled Strawberries Recipe
Ingredients
Equipment
Instructions
- Wash and pat the strawberries dry with a paper towel.
- Slice the strawberries in half lengthwise.
- Turn the sliced strawberry over and cut a small sliver from the back of each half to create a flat surface so the strawberries don't roll around.
- Crush your graham crackers into fine crumbles. I like to use the bottom of a jar or glass to crush them, then I roll the jar over the crumbs to make them even finer.
- In a large mixing bowl, beat the softened cream cheese, softened butter and vanilla together until smooth.
- Gradually add powdered sugar, about 1/2 cup at a time, and beat until smooth, about 2 minutes. Using your spatula, scrape the inside of the bowl to remove any excess powdered sugar and beat again for another minute.
- If your frosting is too thick, add a tablespoon or two (one at a time to get the consistency you want) to the mixture and stir.
- Assemble your nozzle to your pastry bag and transfer the cream cheese mixture into the bag.
- Slowly, pipe a small dollop of frosting onto each strawberry half.
- Sprinkle crushed graham crackers over the top for that classic cheesecake finish.
- Arrange strawberries on a cute platter and serve. Enjoy!
Nutrition
Notes
- Dry your strawberries well or let them air-dry before piping so the topping doesn’t slide off.
- If making the frosting ahead of time, let it come to room temperature before piping it onto your strawberries. If it’s too cold, it will slide off.
- The cream cheese frosting makes about 2 cups, so you will definitely have a bit of the cream cheese mixture left over. I like to make a small cake or cupcakes to use the excess frosting! It will keep in the fridge for about a week.
Tried this recipe?
Let us know how it was!Happy Hosting!
