Deviled Strawberries

4.75 from 4 votes

These cheesecake deviled strawberries combine fresh berries, a smooth cheesecake filling, and a crunchy strawberry topping for the perfect bite. Quick, no bake, and always a hit at parties and holiday gatherings.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 75kcal

Author: Jennifer Fishkind

Ingredients

Strawberry Crunch Topping

6 golden oreo cookies finely crushed
1 tablespoon unsalted butter melted
2 teaspoons strawberry flavored gelatin powder Jell-O brand used

Cream Cheese Filling

12-15 large fresh strawberries rinsed and patted dry very well, cut into halves
8 ounces cream cheese softened to room temperature
¾ cup powdered sugar sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Strawberry Crunch Topping

Preheat the oven to 350°F. Line a small baking sheet with parchment paper or a silicone mat and set aside.
Add the golden oreo cookies to a small food processor, or high speed blender, and pulse for 30-60 seconds or until finely crushed. Transfer the crumbs to a bowl and set aside.
6 golden oreo cookies
In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully blended.
1 tablespoon unsalted butter, 2 teaspoons strawberry flavored gelatin powder
Add the strawberry mixture to the cookie crumbs and stir to combine. The cookie crumbs will not turn completely pink. This is expected and creates the desired crunchy two-toned texture.
Transfer the strawberry crunch mixture to the prepared baking sheet, spread to a thin even layer and bake for 8-10 minutes or just until lightly golden. Remove from the oven and allow to cool completely on the baking sheet while you prepare the cream cheese filling. If needed, break apart any larger pieces of crumbs before adding them to the deviled strawberries.

Cream Cheese Filling

Rinse the strawberries under cool water, then pat dry very well. Cut the strawberries in half lengthwise (removing any green leaves as well) and place onto a serving platter with the sliced side of the berry facing up. Set aside.
12-15 large fresh strawberries
Beat the cream cheese in a large bowl, with a handheld mixer on medium speed, for 1-2 minutes or until smooth and creamy.
8 ounces cream cheese
Add the powdered sugar, beat on low until fully incorporated, followed by the heavy cream, vanilla extract, and salt. Beat for an additional 1-2 minutes or just until light and creamy.
¾ cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, ⅛ teaspoon salt
Dollop a 1-½ teaspoon sized amount of the cream cheese filling onto the cut surface of each of the strawberries. Alternatively, you can transfer the cream cheese filling to a piping bag fitted with a piping tip, and add decorative dollops to the strawberries if desired for serving.
Once all the strawberries have been topped with the cream cheese filling, sprinkle the tops with the reserved strawberry crunch topping and serve.

Notes

Storage:

Store: These cheesecake deviled strawberries are best served immediately after assembly. The filling may loosen as the strawberries release moisture the longer they sit. Store leftover topping in an airtight container at room temperature for up to 1 week.
Make ahead: The cream cheese filling can be made up to 24 hours in advance and stored covered in the refrigerator. Let it soften slightly at room temperature before piping or spooning.
Reheat: Reheating is not recommended. These are meant to be served chilled, and heat will cause the filling to melt and the strawberries to soften.
Freeze: Freezing assembled strawberries is not recommended as the berries will become soft once thawed.

Tips:

Use strawberries that are about 2 to 2½ inches so they resemble deviled eggs and sit flat on the platter
Choose strawberries that are similar in size for a cleaner presentation
Rinse strawberries only right before slicing and assembling to prevent soft or mushy spots
Pat strawberries very dry before adding the filling to avoid watery results
Full fat block style cream cheese gives the best texture and stability
If piping feels messy, a spoon works just as well and is easier for beginners

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