Cheesecake Deviled Strawberries

I’ll be honest — I didn’t mean to make these.

I was supposed to be making something else entirely for a small get-together, something simple. But you know when you get that itch to make something cute and over-the-top, just because? That was me. I saw these big, red strawberries sitting in the fridge, all perfect and glossy, and thought, “Okay… what if I made them into little cheesecakes you could eat with your fingers?”

It started out as a bit of an experiment. I had cream cheese softening on the counter from another recipe that I’d already abandoned halfway through (classic me), a carton of heavy cream, and a few graham crackers left from a pie crust I never got around to making. So I just started mixing, whipping, tasting, adjusting. The filling turned out so silky and light that I couldn’t stop dipping strawberries in it while I worked.

By the time I was done, my kitchen was a mess — cream cheese smears on the counter, crumbs everywhere — but the first bite made it all worth it. The strawberries were juicy and cold, the filling was tangy and sweet in that perfect cheesecake way, and the graham cracker crumbs added just enough crunch to pull it all together.

They looked like something you’d see at a fancy brunch, but they tasted like comfort — like summer and dessert and laughter. And the best part? They disappear fast. Like, gone in minutes fast. Every time I make these, people ask, “Wait, what are these??” and then immediately take another one before I can even answer.

They’re the kind of treat that looks like effort but feels like love. Perfect for birthdays, BBQs, or those nights when you just want something sweet but don’t want to bake.

Ingredients

For the Strawberries:

• 18–24 large strawberries
• 1 cup heavy whipping cream
• 1 (8 oz) block cream cheese, softened
• 1/3 cup sour cream
• 2/3 cup sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice (optional, but brightens it up)
• 1/2 cup graham cracker crumbs

Optional Strawberry Shortcake Crumble Topping:

• 1 pack Golden Oreos (crushed)
• 3 tbsp melted butter
• 1 packet strawberry gelatin mix (3 oz)
• 1/2 cup freeze-dried strawberries (crushed)

Directions

1. Prep your strawberries.
   Slice off the stems so they sit flat, then cut each berry in half. Take a tiny sliver off the back if they wobble too much. Use a melon baller or spoon to scoop out a small hollow on top — just enough space for the filling to sit in.
2. Whip the cream.
   In a bowl, beat the whipping cream until stiff peaks form. You want it thick enough to hold shape — it should look fluffy, not soupy.
3. Make the cheesecake filling.
   In another bowl, mix the cream cheese, sour cream, sugar, vanilla, and lemon juice until completely smooth. Taste it. Adjust sweetness or tanginess if you want.
4. Combine the two.
   Fold the whipped cream gently into the cream cheese mixture. It’ll look cloud-like and you’ll be tempted to eat it with a spoon (do it, you’ve earned it).
5. Fill your strawberries.
   Spoon or pipe the mixture into the hollowed strawberries. A piping bag with a star tip makes them look extra pretty, but honestly, no one will care — they’ll vanish too quickly.
6. Top it off.
   Sprinkle each with crushed graham crackers — or go all in and use that Strawberry Shortcake Crumble for a fancy twist.

Optional Crumble

Mix the crushed Oreos, melted butter, strawberry gelatin mix, and crushed freeze-dried strawberries. Spread it on a baking sheet and bake at 350°F (175°C) for about 7–10 minutes until lightly golden. Cool completely, then crumble over your deviled strawberries.

It adds this amazing nostalgic crunch — kind of like those strawberry ice cream bars we all loved as kids.

Recipe FAQs

1. Can I make them ahead of time?
Yes, but only by a few hours. The strawberries start to release juice after a while, so keep the filling separate and assemble them right before serving for the best look and texture.

2. Do I have to use sour cream?
Nope. You can skip it or swap it for Greek yogurt if that’s what you have. The sour cream just gives that subtle tang that makes it taste like true cheesecake.

3. Can I use Cool Whip instead of making whipped cream?
You can, and it’ll still taste good — just a bit sweeter and less airy. If you’re in a rush, go for it. No shame in shortcuts.

4. What if I don’t have a piping bag?
Use a sandwich bag and snip off a corner. Or just spoon it in. Nobody’s judging.

5. How do I keep the strawberries from tipping over?
Slice that little bit off the back so they sit flat. You can also serve them in mini cupcake liners — they look cute and make them easier to grab.

These little Cheesecake Deviled Strawberries are dangerous — in the best way. They’re light but rich, simple but showy, and one of those things that make people think you worked harder than you did.

They’re the kind of dessert that says, “Hey, I care enough to make something sweet just for you.” Even if the “you” is just… yourself.

Cheesecake Deviled Strawberries

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Strawberries:*

• * 18–24 large strawberries

• * 1 cup heavy whipping cream

• * 1 (8 oz) block cream cheese, softened

• * 1/3 cup sour cream

• * 2/3 cup sugar

• * 1 tsp vanilla extract

• * 1 tbsp fresh lemon juice (optional, but brightens it up)

• * 1/2 cup graham cracker crumbs

• *Optional Strawberry Shortcake Crumble Topping:*

• * 1 pack Golden Oreos (crushed)

• * 3 tbsp melted butter

• * 1 packet strawberry gelatin mix (3 oz)

• * 1/2 cup freeze-dried strawberries (crushed)

Directions

• *Prep your strawberries.*
• Slice off the stems so they sit flat, then cut each berry in half. Take a tiny sliver off the back if they wobble too much. Use a melon baller or spoon to scoop out a small hollow on top — just enough space for the filling to sit in.
• *Whip the cream.*
• In a bowl, beat the whipping cream until stiff peaks form. You want it thick enough to hold shape — it should look fluffy, not soupy.
• *Make the cheesecake filling.*
• In another bowl, mix the cream cheese, sour cream, sugar, vanilla, and lemon juice until completely smooth. Taste it. Adjust sweetness or tanginess if you want.
• *Combine the two.*
• Fold the whipped cream gently into the cream cheese mixture. It’ll look cloud-like and you’ll be tempted to eat it with a spoon (do it, you’ve earned it).
• *Fill your strawberries.*
• Spoon or pipe the mixture into the hollowed strawberries. A piping bag with a star tip makes them look extra pretty, but honestly, no one will care — they’ll vanish too quickly.
• *Top it off.*
• Sprinkle each with crushed graham crackers — or go all in and use that Strawberry Shortcake Crumble for a fancy twist.
• Optional Crumble
• Mix the crushed Oreos, melted butter, strawberry gelatin mix, and crushed freeze-dried strawberries. Spread it on a baking sheet and bake at *350°F (175°C)* for about 7–10 minutes until lightly golden. Cool completely, then crumble over your deviled strawberries.
• It adds this amazing nostalgic crunch — kind of like those strawberry ice cream bars we all loved as kids.