Deviled Strawberries

Deviled strawberries combine juicy strawberries and a creamy no-bake cheesecake filling in this easy dessert that whips up in minutes. The graham cracker crumbs on top give the perfect sweet crunch in every bite. They’re cute, crowd-pleasing, and ready in just a few simple steps.

If there’s one way to make strawberries more irresistible, it’s to stuff them with cream cheese fluff and call them deviled. The first time I made these, I fully expected to keep a few in the fridge for later… but not a single one survived the hour.

These deviled strawberries are my kind of party food: light, luscious, and laughably easy to make. I pipe a sweet and creamy filling into halved strawberries and top them with a little crunch for good measure. They look fancy but come together in no time, which makes me love them even more.

Why I love this recipe

I love this recipe because they are perfect for brunch spreads, summer treats, baby showers, or as a sweet bite after dinner. Like our strawberry cheesecake dip and strawberry heart mini cheesecakes, they also make a cute treat for Valentine’s Day, Mother’s Day, or Easter.

Ingredients

• fresh strawberries – sweet and juicy
• cream cheese – softened for easy blending
• powdered sugar – adds just the right touch of sweetness
• vanilla extract – for a warm, cozy flavor
• salt – a pinch to balance the sweetness
• heavy cream – whipped until it forms stiff peaks for the fluffy cheesecake
• graham cracker crumbs – for a crunchy, classic cheesecake crust topping

Step by Step

1. Start by lining a baking sheet with parchment paper to make cleanup a breeze.
2. Rinse, dry, and halve the strawberries. Trim the bottoms so they sit flat, then place them cut-side up on the baking sheet. Blot the top cut surface if necessary to remove any excess juice.
3. In a mixing bowl, beat together the cream cheese, sugar, vanilla, and a pinch of salt until the mixture is smooth.

1. In a separate bowl, whip the heavy cream until it forms stiff peaks.
2. Gently fold the whipped cream into the cream cheese mixture, being careful not to overmix.
3. Transfer the filling to a piping bag and top each strawberry half.
4. Top with a sprinkle of graham cracker crumbs and enjoy!

Variations

Mascarpone makes a great substitute if cream cheese feels too tangy. You can also sweeten things up with melted chocolate or brighten them with lemon zest. Instead of graham cracker crumbs, try topping them with cookie crumbles or chopped nuts for a different crunch.

Storage

I recommend enjoying these the same day you make them, while they’re nice and crisp. If you need to stash them in the fridge, store them in a single layer so they don’t get squished. Add the graham cracker crumbs later so they stay crunchy.

If you try this recipe please comment and rate it below, I love hearing from you!