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A delicious plate of Cheesecake Deviled Strawberries

Cheesecake Deviled Strawberries

These elegant Cheesecake Deviled Strawberries are a delightful no-bake dessert, perfect for any gathering. Fresh strawberries are hollowed and filled with a creamy, sweet cheesecake mixture, then topped with graham cracker crumbs. Easy to make ahead and always a crowd-pleaser.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Berries
  • 3 lbs large fresh strawberries Select large, firm strawberries for easier hollowing and filling.
  • 8 oz cream cheese Ensure cream cheese is at room temperature to prevent lumps.
  • 1 cup powdered sugar Sift the sugar for a smoother, lump-free filling.
  • 1 tsp vanilla extract Use a good quality vanilla for the best flavor.
  • 1.5 cup heavy whipping cream Keep the cream well-chilled for easier and faster whipping.
  • 0.25 cup graham cracker crumbs Finely crush graham crackers for a delicate topping.

Equipment

  • Piping Bag
  • Melon baller
  • Electric mixer

Method
 

  1. Slice strawberries lengthwise, keeping stems
  2. Cut tiny slice off bottom so they sit flat
  3. Carve small hollow in center using melon baller
  1. Whip heavy cream until stiff peaks form (about 3-4 mins)
  2. Beat cream cheese, sugar, vanilla until fluffy
  3. Fold whipped cream into cream cheese mixture
  1. Fill piping bag with cheesecake mixture
  2. Pipe generously into strawberry hollows
  3. Sprinkle with graham cracker crumbs
  4. Chill 1 hour before serving

Notes

Keep berries and filled strawberries cold. Don’t hollow berries too deep. Beat cream cheese until completely smooth. Can prep 4 hours ahead; add crumbs just before serving. Best served same day. Keep chilled up to 24 hours. Don’t freeze.