Description
Cheesecake Deviled Strawberries are a sweet, no-bake treat that brings together juicy strawberries, fluffy cheesecake filling, and a buttery crumble topping. Perfect for parties, showers, and warm-weather snacking—this recipe is quick, crowd-pleasing, and absolutely adorable on a platter! You’ll love how easy they are to whip up. Chill and serve for a refreshing bite-sized dessert that tastes like summer!
Ingredients
For the Strawberries:
18–24 large strawberries, hulled and halved lengthwise
For the Cheesecake Filling:
1 cup cold heavy whipping cream
1 (8 oz) package cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract (optional)
For the Crumble Topping:
5 golden Oreos (or graham crackers), crushed
1 tablespoon strawberry gelatin powder
1 tablespoon melted butter
Instructions
Prepare the Strawberries:
Wash and pat dry the strawberries. Hull and slice each one in half lengthwise. Using a melon baller or small spoon, gently scoop a shallow cavity from the center of each half. Set aside on a paper towel-lined tray to dry.
Make the Cheesecake Filling:
In a bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Add vanilla extract if using.
Pipe the Filling:
Transfer the cheesecake filling to a piping bag (or a zip-top bag with a corner snipped). Pipe a swirl of filling into each strawberry half, mounding slightly.
Make the Crumble Topping:
In a small bowl, mix crushed golden Oreos (or graham crackers) with strawberry gelatin powder and melted butter. Stir until crumbly and evenly coated.
Garnish and Chill:
Sprinkle the crumble topping generously over the filled strawberries. Refrigerate for at least 30 minutes before serving for best flavor and texture.
Notes
Strawberries: Choose firm, ripe strawberries that are large enough to hold the filling. If they’re very juicy, pat them dry twice to help the filling stay in place.
Crumble: Want extra crunch? Double the crumble mixture and sprinkle again just before serving.
Make-Ahead Tip: You can prep the filling and crumble a day ahead. Assemble the strawberries up to 4 hours before serving to keep them fresh.
Flavor Twists: Try adding lemon zest to the filling or using flavored gelatin (raspberry, peach, etc.) to match your occasion!
Storage: Store in an airtight container in the fridge for up to 2 days. Best enjoyed within 24 hours.