How I Make Sweet and Creamy Deviled Strawberries for Every Occasion

Name: How I Make Sweet and Creamy Deviled Strawberries for Every Occasion
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound large fresh strawberries; 8 oz cream cheese, softened; 1 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 4 teaspoons lemon juice (optional for brightness); 4 teaspoons measuring spoon to scoop out just enough of the center to hold the filling without making the strawberry collapse

March 23, 2025

Recipes

There are plenty of desserts that look impressive, but few are as easy to make and as crowd-pleasing as deviled strawberries. I discovered this recipe when I was looking for a simple, no-bake treat that still felt special, and now I make them for just about every party, holiday, or family gathering. They’re fresh, sweet, and filled with a creamy cheesecake filling that’s impossible to resist. Plus, they look fancy enough to impress, but they’re simple enough to whip up in under 30 minutes.

Why I Love Deviled Strawberries
These little bites are one of my favorite party desserts, and here’s why:

No baking required — perfect for warm weather or last-minute entertaining.
They combine fresh strawberries with rich, sweet cheesecake filling.
They’re easy to make ahead and keep well until serving.
You can dress them up with sprinkles, crushed graham crackers, or chocolate drizzle.
They’re portion-friendly and perfect for a dessert table.

Ingredients You’ll Need
(Makes about 24 deviled strawberries | Prep Time: 20 minutes)

1 pound large fresh strawberries
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon juice (optional for brightness)
Crushed graham crackers, sprinkles, or mini chocolate chips for garnish (optional)

How I Make Deviled Strawberries (Step-by-Step)

Prep the Strawberries
I start by washing and drying the strawberries thoroughly. Then, I slice off the tops and cut each strawberry in half lengthwise. I use a small spoon or melon baller to gently scoop out a little cavity in each half. This gives plenty of room for the cheesecake filling.
Make the Cheesecake Filling
In a mixing bowl, I beat the softened cream cheese and butter until smooth and creamy. Then, I slowly add the powdered sugar, vanilla extract, and a touch of lemon juice, mixing until light and fluffy. The filling should be thick and pipeable.
Fill the Strawberries
I transfer the cheesecake mixture to a piping bag with a star tip (or a zip-top bag with the corner snipped off if I’m keeping it simple). Then, I pipe the filling into the hollowed-out center of each strawberry half, swirling it nicely on top.
Garnish and Serve
To finish them off, I sprinkle crushed graham crackers over the top for a “cheesecake crust” feel. Sometimes I use mini chocolate chips or colorful sprinkles, depending on the occasion.
Chill Before Serving
I like to pop them in the fridge for at least 20 minutes so they’re nice and cool when served. They hold their shape better and taste extra refreshing.

My Tips for the Best Deviled Strawberries

Choose large, firm strawberries so they hold the filling well and are easy to handle.
Make sure the cream cheese and butter are fully softened to avoid lumps in the filling.
Use a piping bag for a pretty presentation — it makes them look bakery-worthy with very little effort.
Garnish just before serving if using sprinkles or crushed cookies so they stay crisp.

Fun Variations I’ve Tried

Swirling a little melted white chocolate into the filling for extra sweetness.
Adding a dash of cinnamon or nutmeg to the cheesecake mixture for a spiced twist.
Using chocolate-dipped strawberries as the base for an indulgent variation.
Topping each one with a small piece of candied pecan or almond for crunch.

What I Serve With These Deviled Strawberries

A fresh fruit platter for a colorful dessert spread.
Sparkling wine or prosecco for elegant gatherings — the strawberries pair beautifully.
Mini cheesecakes or lemon bars for a dessert buffet that offers a little of everything.
A chilled berry punch or iced tea for casual parties and backyard picnics.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes! I usually make them a few hours ahead and store them in an airtight container in the fridge. They hold up well, but I garnish right before serving for the best look.

Q: What’s the best way to hollow out the strawberries?
A: I use a small melon baller or even a 1/4 teaspoon measuring spoon to scoop out just enough of the center to hold the filling without making the strawberry collapse.

Q: Can I use store-bought frosting instead of making the filling?
A: You could, but I really recommend the homemade cheesecake filling — it’s not overly sweet and has a creaminess that store-bought frosting just can’t match.

Q: Can I make these with frozen strawberries?
A: I wouldn’t recommend it. Frozen strawberries become too soft and watery once thawed. Fresh is the way to go for both flavor and presentation.

Why You Need to Make Deviled Strawberries
These deviled strawberries are one of those recipes that looks fancy, tastes incredible, and is shockingly easy to make. Whether you’re hosting a bridal shower, bringing dessert to a potluck, or just want to treat yourself to something sweet and fresh, this recipe never fails. The combination of ripe, juicy strawberries and creamy cheesecake filling is a classic for a reason — it’s simply irresistible.

I hope you try these deviled strawberries and make them your own. Whether you stick with the classic recipe or get creative with toppings and variations, they’re guaranteed to disappear fast. Let me know how they turn out for you — and if you manage to save any for later!