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Cheesecake Deviled Strawberries

Cheesecake deviled strawberries with creamy filling and a buttery graham cracker crumble. Plump strawberries are scooped, filled with cheesecake mixture, then chilled until softly set.
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Prep Time 15 minutes
refrigerating 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Large fresh strawberries
  • 1 lb large fresh strawberries
Cream cheese filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream
Graham cracker crumble
  • 0.5 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar

Equipment

  • 1 stand mixer

Method
 

Prep and fill the strawberries
  1. Slice the top off each large fresh strawberries and gently scoop out the center to create a small cavity, keeping the hollowed shells intact. Use a small melon baller or spoon and work carefully so the berries hold their shape.
  2. Beat the cream cheese, softened with powdered sugar and vanilla extract until smooth. Stop once the mixture looks glossy and lump-free.
  3. Whip the heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture. Fold gently to keep the filling airy and thick.
  4. Mix graham cracker crumbs with melted butter and granulated sugar until evenly moistened and crumbly. The texture should look like damp sand and hold together when pressed.
  5. Pipe or spoon the cheesecake mixture into each strawberry cavity. Top each filled berry with a pinch of the graham cracker crumble so it sits on top.
  6. Refrigerate the filled strawberries for at least 30 minutes before serving. Keep them chilled for best structure and a creamy, scoopable texture.

Notes

For clean scooping, hollow the strawberries just enough to remove the seeds and loosened center, leaving thick berry walls for filling. Store covered in the refrigerator up to 2 days (best within 24 hours). Not freezer-friendly due to the berry texture. For a lighter option, replace heavy whipping cream with a stabilized light whipped topping (expect a slightly less rich mouthfeel).