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Cheesecake Deviled Strawberries Recipe

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## Ingredients

* 1 pound large strawberries, hulled and halved
* 8 oz cream cheese, softened
* ¼ cup powdered sugar (adjust to taste)
* 1 teaspoon vanilla extract
* Optional toppings: crushed graham crackers, mini chocolate chips, shaved chocolate, or a drizzle of caramel

## Instructions

### 1. Prep the strawberries

Wash and dry the strawberries. Slice them in half lengthwise, and use a small melon baller or spoon to carefully scoop out a bit of the center of each half, creating a small well.

### 2. Make the cheesecake filling

In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

### 3. Pipe the filling

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Spoon the filling into a piping bag (or use a zip-top bag with the corner snipped off). Pipe a generous swirl of cheesecake filling into the center of each strawberry half.

### 4. Add toppings (optional)

Sprinkle with crushed graham crackers, chocolate shavings, or your favorite topping for a little extra flair.

### 5. Chill and serve

Place the filled strawberries on a tray and refrigerate for at least 20 minutes before serving. Serve chilled for the best texture and flavor.

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## Tips for Success

* Choose **firm, ripe strawberries** for easier scooping and filling.
* Make sure your **cream cheese is fully softened** to avoid lumps in the filling.
* Use a **star tip** on your piping bag for extra-pretty presentation.
* Want to prep ahead? **Assemble the day before** and store in an airtight container in the fridge.

## Final Thoughts

These **Cheesecake Deviled Strawberries** are a clever, refreshing dessert that combines elegance with ease. They’re light, flavorful, and guaranteed to steal the show at any event — from baby showers to summer BBQs to Valentine’s Day.

So skip the oven, grab some fresh berries, and whip up a batch of this sweet twist on a savory classic. Your guests will thank you — and ask for the recipe!

Looking for a keto or dairy-free version? Let me know — I can help tailor it to your needs!

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