When you need a dessert that’s both stunning and simple, Deviled Strawberries are the answer. Imagine juicy strawberries filled with a silky cheesecake mixture, finished with a sprinkle of graham cracker crumbs for that classic touch.
It’s everything you love about strawberry cheesecake—just bite-sized and fuss-free. Whether for brunch, picnics, or holidays, these beauties never last long on the plate.
Table of Contents
Why you’ll love this Deviled Strawberries
This dessert combines ease with elegance—fresh, creamy, and full of flavor.
- No baking required—just mix, pipe, and chill
- Light, creamy, and perfectly sweet
- A crowd-pleaser for parties or holidays
- Uses simple, everyday ingredients
- Easy to customize with toppings or flavors
- Ready in under 30 minutes
I first made these Deviled Strawberries for a summer barbecue when I didn’t want to turn on the oven. They were gone before the burgers hit the grill. The combination of creamy cheesecake filling and fresh berries was a huge hit—and now, they’re a family favorite for every occasion from Easter to birthdays.
Ingredients you’ll need For Deviled Strawberries
These few ingredients create a show-stopping dessert with minimal effort.
Main ingredients
- 18–24 large strawberries – fresh, firm, and hulled
- 1 cup heavy whipping cream – creates lightness and body
- 1 (8 oz) package cream cheese, softened – for that rich, creamy base
- 1/3 cup sour cream – adds tang and smoothness
- 2/3 cup granulated sugar – balances sweetness
- 1 tsp vanilla extract – gives warm flavor
- 1 tbsp fresh lemon juice (optional) – adds brightness
- 1/2 cup graham cracker crumbs – for the perfect cheesecake crunch
Optional add-ons or substitutes
- Add lemon zest for extra citrus pop
- Drizzle with melted white or dark chocolate
- Swap sour cream for Greek yogurt for a lighter option
- Use crushed shortbread cookies instead of graham crackers
- Add a few drops of almond extract for a unique twist
- Top with mint leaves or chopped nuts for garnish
Step-by-step instructions
This no-bake dessert comes together in just a few easy steps.
- Prepare the strawberries. Wash, hull, and dry each strawberry thoroughly. Slice in half lengthwise and use a small spoon or knife to gently hollow out the centers.
- Make the cheesecake filling. In a bowl, beat the cream cheese, sour cream, sugar, vanilla extract, and lemon juice until smooth and creamy.
- Whip the cream. In a separate bowl, beat heavy whipping cream until stiff peaks form.
- Combine and fold. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Pipe the filling. Spoon the mixture into a piping bag (or a plastic bag with the corner snipped off) and pipe a generous swirl into each strawberry half.
- Add the topping. Sprinkle graham cracker crumbs over the tops for a cheesecake-style finish.
- Chill and serve. Refrigerate for 20–30 minutes before serving to let the flavors meld and the filling set.
Quick tips:
- Make sure strawberries are dry so the filling sticks well.
- Chill filling before piping for cleaner swirls.
- Add crumbs right before serving to keep them crunchy.
- Use large, firm strawberries for easy handling.
Expert tips for success
These little bites are easy, but these tips ensure they’re flawless every time.
- Use room-temperature cream cheese for a lump-free filling.
- Chill your mixing bowl before whipping cream—it whips faster.
- Don’t overwhip the cream or it’ll turn grainy.
- If your filling is too soft, chill for 15 minutes before piping.
- Add graham crumbs just before serving for crunch.
- For elegant presentation, use a star piping tip.
- Keep them chilled until serving for best texture.
Serving suggestions
Deviled Strawberries are versatile, elegant, and fit any occasion.
- Perfect for brunches, showers, or dessert tables
- Serve on a white platter for vibrant contrast
- Pair with sparkling lemonade or iced tea
- Top with shaved chocolate for a fancy touch
- Add a drizzle of caramel or strawberry syrup
- Pair with other no-bake desserts for variety
They’re fresh, creamy, and perfect for both casual and special occasions.
Storing and reheating
Since these are no-bake and fruit-based, proper storage keeps them fresh and beautiful.
How to store it
- Store in a single layer in an airtight container
- Keep refrigerated for up to 24 hours
- Avoid stacking to prevent smudging the filling
- Add graham crumbs right before serving
- Do not freeze—the strawberries will lose texture
How to reheat it
- This dessert is served cold—no reheating needed
- If the filling softens too much, refrigerate again for 15–20 minutes before serving
These taste just as dreamy chilled as when freshly made.
Nutrition facts (per serving — makes about 12 servings)
- Calories: 165
- Protein: 2g
- Carbohydrates: 12g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 10g
- Cholesterol: 45mg
- Sodium: 70mg
Frequently asked questions
Can I make Deviled Strawberries ahead of time?
Yes, but for the best texture, fill them a few hours before serving and refrigerate until ready.
Can I use frozen strawberries?
No—fresh strawberries hold their shape and texture much better.
Can I make the filling ahead?
Yes! Prepare the cheesecake filling up to 24 hours ahead and refrigerate. Pipe just before serving.
Final thoughts
Deviled Strawberries are one of those desserts that feel as beautiful as they taste. They’re creamy, sweet, and refreshing—a perfect combination of classic cheesecake flavor with the freshness of ripe strawberries. Whether for a brunch, a romantic dinner, or just because, this no-bake treat is proof that a few simple ingredients can create something unforgettable.
- Fresh, creamy, and elegant
- Simple to make and perfect for any celebration
- A bite-sized cheesecake dream that delights every time
Deviled Strawberries
Ingredients
Equipment
Method
- Wash, hull, and dry strawberries. Slice in half lengthwise and hollow centers slightly.
- In a bowl, beat cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture until combined and fluffy.
- Pipe the cheesecake filling into each strawberry half using a piping bag.
- Sprinkle with graham cracker crumbs and refrigerate 20–30 minutes before serving.
Nutrition
Notes
- Keep graham cracker crumbs crunchy by adding them just before serving.
- Chill filling before piping for best texture.
- Use fresh strawberries only—frozen won’t hold shape.
