Cheesecake Deviled Strawberries (No-Bake Dessert!)

There’s something about a strawberry dessert that just says summer, and these Cheesecake Deviled Strawberries are a true celebration of the season’s sweetest fruit. Juicy, ruby-red berries filled with a creamy, tangy cheesecake filling and topped with a golden, buttery crumble—this is a no-bake treat that’s as elegant as it is easy.

What Are Cheesecake Deviled Strawberries?

Think of these like the dessert version of deviled eggs—but instead of egg whites, we’re using ripe strawberries, and instead of egg yolks, we’re piping in a cloud-like cheesecake mousse. Finished with a pink-sparkly crumble (yes, sparkle counts as a flavor!), these are fun, festive, and wildly delicious.

Reasons to Love This Recipe

• No baking required! Perfect for summer parties, potlucks, and last-minute sweet cravings.
• Light yet indulgent — fluffy cheesecake mousse with the natural sweetness of fresh berries.
• Totally customizable — switch up the crumble or flavor the filling!
• Easy to prepare — simple ingredients, minimal tools, and ready in under 30 minutes.

What Do Cheesecake Deviled Strawberries Taste Like?

They taste like the best part of a strawberry cheesecake…with more strawberry. You get the sweet-tart juiciness of fresh strawberries, the tangy-sweet richness of the cheesecake mousse, and the buttery crunch of the crumble topping—all in one perfect bite. It’s creamy, fruity, crumbly, and refreshing. Anything but boring!!

Benefits of This Recipe

• Great for entertaining – they look stunning on a platter!
• Kid-friendly and adult-approved – even picky eaters devour them.
• Low effort, big reward – you can whip these up with minimal time and cleanup.
• Make-ahead friendly – chill them in advance and you’re party-ready.

Ingredients You’ll Need

For the Strawberries:

• 18–24 large strawberries, hulled and halved
  (Look for ripe but firm berries—they hold their shape best.)

For the Cheesecake Filling:

• 1 cup cold heavy whipping cream
• 1 (8 oz) package cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract (optional but lovely)

For the Crumble Topping:

• 5 golden Oreos (or graham crackers), crushed
• 1 tbsp strawberry gelatin powder
  (adds that signature pink hue and fruity tang)
• 1 tbsp melted butter

Kitchen Tools You’ll Need

• Hand mixer or stand mixer
• Mixing bowls
• Melon baller or small spoon
• Piping bag (or zip-top bag)
• Food processor (optional, for crushing cookies)
• Serving platter

Ingredient Swaps & Additions

• No golden Oreos? Use graham crackers or vanilla wafers.
• Want it sweeter? Add a touch more powdered sugar to the filling.
• Make it gluten-free? Use gluten-free cookies for the crumble.
• Vegan version? Swap in dairy-free cream cheese and coconut whip (just keep chilled!).

How to Make Cheesecake Deviled Strawberries

1. Prep Your Strawberries

• Wash and gently dry the strawberries.
• Hull them and slice in half lengthwise.
• Use a melon baller or small spoon to scoop a shallow cavity in the center.
• Pat them dry again—this helps the filling adhere!

2. Make the Cheesecake Filling

• In a bowl, beat cream cheese and powdered sugar until creamy and smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold whipped cream into the cream cheese mixture until fluffy.
• Add a splash of vanilla extract if using.

3. Fill the Strawberry Halves

• Transfer filling into a piping bag or zip-top bag with a corner snipped.
• Pipe a swirl of cheesecake mousse into each hollowed-out strawberry half.

4. Make the Crumble

• In a small bowl, combine crushed Oreos/graham crackers with gelatin powder and melted butter.
• Stir until it resembles coarse crumbs.

5. Garnish & Chill

• Sprinkle the crumble topping generously over the filled strawberries.
• Chill in the refrigerator for at least 30 minutes for best texture and flavor!

What to Serve with Cheesecake Deviled Strawberries

These are delightful on their own but even better when served with:

• A platter of fresh mint or edible flowers
• A bowl of whipped cream for extra dipping
• Sparkling rosé or a fruity iced tea
• Other finger desserts like mini cheesecakes or lemon bars

They also shine on dessert grazing boards!

Tips for Making the Best Deviled Strawberries

• Use room temp cream cheese for the smoothest filling.
• Dry the strawberries well to prevent soggy bites.
• Don’t overwhip the cream—stiff peaks are enough!
• Pipe just before serving if strawberries are very ripe.
• Chill thoroughly for best texture—the mousse sets beautifully in the fridge.

How to Store Leftovers

Store your deviled strawberries in an airtight container in the fridge for up to 2 days. For best texture, serve within 24 hours. The crumble may soften over time, but the flavor will still be fantastic!

If you want to make ahead, prep the cheesecake filling and crumble separately, then fill and garnish the strawberries a few hours before serving.

Cheesecake Deviled Strawberries: FAQ

Can I use frozen strawberries?

Fresh is best for this recipe! Frozen strawberries release too much moisture when thawed, making them too soft to hold the filling.

Can I make these a day ahead?

Yes! Prepare them up to 12–24 hours in advance and store covered in the refrigerator. Sprinkle extra crumble on just before serving for added texture.

Can I freeze cheesecake-stuffed strawberries?

Not recommended. The texture of both the berries and the filling can change significantly after freezing and thawing.

Can I use flavored cream cheese?

Absolutely! Strawberry or honey cream cheese would be delicious and add a fun twist.

Final Thoughts

These Cheesecake Deviled Strawberries are a dreamy, no-bake dessert that feels fancy without the fuss. Whether you’re hosting a baby shower, brunch, or backyard BBQ, they’re guaranteed to steal the show. I’m kicking myself for not having shot it for you yet—but trust me, they’re even more beautiful in person!

They’re the kind of treat you make once and suddenly get asked to bring to every future gathering.

Share Your Creations!

If you try these Cheesecake Deviled Strawberries, I’d love to see your version! Leave a comment below, rate the recipe, and tag your photos on Pinterest—let’s make dessert magic together!

Nutritional Info (Per Serving – Approx. 2 Stuffed Halves)

• Calories: 110
• Fat: 8g
• Carbs: 10g
• Sugar: 8g
• Protein: 1g

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