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Cheesecake Deviled Strawberries

These no-bake Cheesecake Deviled Strawberries combine creamy cheesecake with fresh strawberries for a delightful bite-sized dessert that's perfect for any occasion.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 24 strawberries
Course: Dessert, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 18–24 large large fresh strawberries Use firm, ripe strawberries.
For the Cheesecake Filling
  • 1 cup heavy whipping cream Beaten until stiff peaks form.
  • 1 package cream cheese, softened 8-ounce package.
  • 1/3 cup sour cream
  • 2/3 cup white granulated sugar
Optional Garnishes
  • crushed graham crackers For garnish.
  • mini chocolate chips Optional for garnish.
  • fresh mint leaves Optional for garnish.

Method
 

Preparation
  1. Wash and dry the strawberries thoroughly. Slice each one in half lengthwise.
  2. Using a small spoon or melon baller, carefully scoop out a small cavity in each half to make space for the filling.
  3. Arrange them on a serving tray.
Make the Cheesecake Filling
  1. In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  2. In another bowl, beat together the softened cream cheese, sour cream, and sugar until the mixture is smooth and creamy.
  3. Gently fold the whipped cream into the cheesecake mixture until light and fluffy, avoiding over-mixing.
Assembly
  1. Spoon the filling into a piping bag or a resealable plastic bag with one corner cut off.
  2. Pipe the cheesecake filling neatly into each strawberry cavity.
  3. Sprinkle the tops with crushed graham crackers and add mini chocolate chips or a tiny mint leaf on top if desired.
Chill and Serve
  1. Refrigerate for at least 30 minutes before serving.
  2. Serve cold on a pretty platter.

Notes

For a low-sugar version, use cream cheese and whipped cream alternatives with no added sugar. Drizzling melted chocolate on top can also add an extra-decadent touch.