If you love strawberries and creamy, dreamy desserts, you’re going to flip over this Strawberry Deviled Cheesecake Bites Recipe. It’s a fun spin on deviled eggs—only way sweeter and totally irresistible!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Strawberry Deviled Cheesecake Bites Recipe
- Top Tip
- How to Serve Strawberry Deviled Cheesecake Bites Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Strawberry Deviled Cheesecake Bites Recipe
Why You'll Love This Recipe
I’m seriously obsessed with how these little strawberry deviled cheesecake bites come together—so easy, yet stunning and delicious. They’re perfect for when you want to impress without stress.
- Unique Twist: Fresh strawberries filled with sweetened cream cheese and topped with a crunchy, colorful Oreo-strawberry crumb.
- Quick & Easy: Ready in just 30 minutes, so you can whip them up even when time’s tight.
- Perfect for Entertaining: These bite-sized treats are as pretty as they are tasty—ideal for parties, brunch, or a light dessert.
- Texture Play: Creamy filling contrasts beautifully with the crispy golden Oreo topping and fresh fruit.
Ingredients & Why They Work
The ingredients for this recipe really shine when you pick fresh, ripe strawberries and full-fat cream cheese for that perfect creamy texture. The crunchy topping uses golden Oreos and a hint of strawberry gelatin powder to tie it all together in a delicate fruity crunch.

- Golden Oreo Cookies: These form the buttery, sweet crunch topping that adds surprising texture and color without overpowering.
- Unsalted Butter: Helps bind the cookie crumbs and gives a rich, golden finish when baked.
- Strawberry-Flavored Gelatin Powder: Adds a subtle strawberry flavor and a pretty pink tint to the crumb topping.
- Large Fresh Strawberries: Choose ones about 2 to 2½ inches so they sit nicely on the platter and hold the filling well.
- Cream Cheese: I always use full-fat block cream cheese for a silky, stable filling that holds its shape.
- Powdered Sugar: Sweetens and smooths the cream cheese without any graininess.
- Heavy Cream: Whipped into the filling to lighten it up, making each bite melt in your mouth.
- Vanilla Extract: This brings warmth and depth to the filling’s flavor.
- Salt: Just a pinch to balance the sweetness and boost all the other flavors.
Make It Your Way
One of the best parts about this Strawberry Deviled Cheesecake Bites Recipe is how effortlessly you can personalize it to your tastes or occasion. Whether you want to brighten it up with fresh herbs or adapt it for dietary needs, these little bites are wonderfully versatile.
- Variation: For a dairy-free version, swap the cream cheese with a coconut-based cream cheese alternative and ensure your crushed cookies are vegan-friendly. I tried this once for a friend’s brunch, and the light coconut flavor paired surprisingly well with the fresh strawberries and the crunchy topping!
- Seasonal twist: Add a few finely chopped mint leaves or a squeeze of fresh lemon juice into the cream cheese filling for a refreshing lift during warmer months. This small change brightened the bites beautifully at a summer garden party I hosted.
- Presentation tip: Use a piping bag with a star tip to fill the strawberries to create pretty rosettes of cream cheese. It adds an elegant touch for special occasions or if you want to impress your guests.
Step-by-Step: How I Make Strawberry Deviled Cheesecake Bites Recipe

Step 1: Prepare the Strawberry Crunch Topping
First, preheat your oven to 350°F and line a small baking sheet with parchment paper or a silicone mat—this keeps everything neat and prevents sticking. Next, pulse 6 golden Oreo cookies in a food processor for about 30-60 seconds until finely crushed. Transfer those crumbs into a bowl and set aside.
In a separate bowl, stir together 1 tablespoon of melted unsalted butter with 2 teaspoons of strawberry flavored gelatin powder until completely dissolved—this creates a yummy strawberry kick and a bit of color. Pour this mixture over your crushed Oreos and fold gently. Spread the mixture evenly in a thin layer on your baking sheet and bake for 10 minutes, or until the crumbs turn lightly golden and smell irresistibly sweet. Let cool completely—the topping should be crunchy but with a lovely two-toned look from the golden Oreos and pink gelatin.
Step 2: Prep Your Strawberries
While the topping cools, rinse 12-15 large strawberries with cool water and pat each one very dry—moisture is the enemy here if you want that creamy filling to hold perfectly. Remove the green leaves, then carefully cut each strawberry in half lengthwise. Arrange them cut side up on your serving platter, so they resemble little red boats waiting to be filled.
Step 3: Whip Up the Cream Cheese Filling
In a large bowl, beat 8 ounces of room temperature cream cheese on medium speed with a handheld mixer until silky smooth—usually about 1 to 2 minutes. Gradually add ¾ cup sifted powdered sugar and mix on low until well combined. Then add 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Beat again for another 1 to 2 minutes until the filling becomes light and creamy, with a texture that's just perfect for piping or spooning.
Step 4: Fill and Top Your Strawberry Halves
Using a small spoon or a piping bag with a decorative tip, dollop about 1½ teaspoons of the cream cheese filling onto the cut surface of each strawberry half. I love piping as it adds a pretty swirl, but spooning works just as well and feels great for beginners. Once all the strawberries are filled, generously sprinkle the cooled strawberry crunch topping over the bites for that amazing texture contrast.
Serve immediately for the best flavor and texture—these bites are truly a showstopper that come together in just 30 minutes!
Top Tip
These little strawberry deviled cheesecake bites may look simple, but a few smart tricks really elevate them to showstopper status. Here are some tips from my own kitchen adventures to make your Strawberry Deviled Cheesecake Bites Recipe flawless every time.
- Choose the Right Strawberries: Picking berries that are about 2 to 2½ inches ensures they sit flat and resemble classic deviled eggs, making for a stunning presentation.
- Dry Thoroughly: I learned the hard way—if your strawberries aren’t patted super dry, the cream cheese filling can get watery. A very dry surface means a creamy, stable filling.
- Use Full-Fat Cream Cheese: This gives your filling that beautifully smooth texture and helps it hold its shape without watering down or becoming too soft.
- Don’t Stress Piping: While a piping bag is nice, using a spoon to dollop the filling is just as charming and easier if you’re new to this dessert style.
How to Serve Strawberry Deviled Cheesecake Bites Recipe

Garnishes
To make your Strawberry Deviled Cheesecake Bites even more irresistible, try a few extra garnishes! Fresh mint leaves add a refreshing pop of color and aroma, while a light dusting of powdered sugar or a drizzle of melted white chocolate can add elegance. For a festive touch, tiny edible flower petals or a few crushed freeze-dried strawberries on top complement the flavors and textures beautifully.
Side Dishes
These bites shine as a light, sweet ending, but they also pair well with brunch staples like mini quiches, fluffy scrambled eggs, or a fresh fruit salad to balance the creamy richness. For gatherings, serve alongside sparkling rosé, lemonade, or a chilled white wine to keep things bright and refreshing.
Make Ahead and Storage
Storing Leftovers
If, by chance, you have leftovers, store the filling separately if possible—covered in the fridge for up to 24 hours. Keep the strawberry crunch topping in an airtight container at room temperature for up to one week. Assembled bites are best enjoyed fresh to maintain that perfect texture.
Freezing
Freezing the assembled Strawberry Deviled Cheesecake Bites isn’t recommended because the strawberries will soften and the filling will lose its creamy texture once thawed. If you want to freeze anything, prepare the cream cheese filling alone—it freezes well and can be thawed gently when needed.
Reheating
This dessert is best served chilled and fresh. Reheating isn’t advised because the cream cheese filling will melt, and the strawberries will become mushy, losing the crisp contrast that makes this recipe delightful.
Frequently Asked Questions:
While golden Oreos provide a lovely color contrast and flavor, you can experiment with other cookies like graham crackers or vanilla wafer crumbs. Just make sure they pair well with the strawberry and cream cheese flavors.
Rinse strawberries right before assembling and pat them very dry. Serving immediately after filling helps maintain their firmness and prevents sogginess.
Yes! The filling can be made up to 24 hours in advance. Keep it covered and refrigerated, then let it soften slightly at room temperature before filling the strawberries.
Absolutely. This Strawberry Deviled Cheesecake Bites Recipe uses vegetarian-friendly ingredients and makes a delightful dessert option for vegetarians.
Final Thoughts
Making Strawberry Deviled Cheesecake Bites is one of those joyful kitchen moments where simple ingredients come together to create something truly special. Whether you're hosting a party or looking for a fun no-bake dessert to brighten your day, these bites bring a perfect balance of creamy, crunchy, and fresh. I hope you enjoy making—and eating—this whimsical twist on deviled strawberries as much as I do!
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Strawberry Deviled Cheesecake Bites Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these deviled strawberries, a unique and elegant twist on the classic deviled egg concept. Fresh, halved strawberries are filled with a smooth, creamy sweetened cream cheese filling and topped with a crunchy golden Oreo and strawberry gelatin crumb for a perfect balance of texture and flavor. Ideal for parties, brunches, or as a refreshing dessert, this recipe is quick to prepare and visually stunning.
Ingredients
Strawberry Crunch Topping
- 6 golden Oreo cookies finely crushed
- 1 tablespoon unsalted butter melted
- 2 teaspoons strawberry flavored gelatin powder (Jell-O brand)
Cream Cheese Filling & Assembly
- 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
- Prepare the 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 until finely crushed. Transfer the crumbs to a bowl.
- Mix the Crunch Topping: In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully combined. Add this mixture to the cookie crumbs and stir to combine. The crumbs will not turn completely pink, which is expected for the desired two-toned, crunchy texture.
- Bake the Topping: Spread the strawberry crunch mixture evenly on the prepared baking sheet in a thin layer. Bake for 10 minutes or until lightly golden. Remove from the oven and let cool completely on the baking sheet. Break apart any large crumb pieces if needed.
- Prepare the Strawberries: Rinse strawberries under cool water then pat them very dry. Remove the green leaves and cut strawberries in half lengthwise. Arrange the halves on a serving platter with the cut side facing up.
- Make the Cream Cheese Filling: In a large bowl, beat the cream cheese with a handheld mixer on medium speed for 1-2 minutes until smooth and creamy. Add powdered sugar and beat on low speed until incorporated. Then add heavy cream, vanilla extract, and salt, and beat for another 1-2 minutes until light and creamy.
- Fill the Strawberries: Using a spoon or a piping bag fitted with a decorative tip, dollop about 1½ teaspoons of the cream cheese filling onto the cut surface of each strawberry half.
- Add Topping and Serve: Sprinkle the cooled strawberry crunch topping over the filled strawberries for a delightful crunch. Serve immediately for the best texture and flavor.
Notes
- Use strawberries about 2 to 2½ inches in size so they resemble deviled eggs and sit flat on the platter.
- Choose strawberries of similar size for a neat presentation.
- Rinse the strawberries just before slicing and assembling to keep them firm and prevent mushiness.
- Pat strawberries very dry before adding the filling to avoid watery results.
- Full fat block cream cheese provides the best texture and stability for the filling.
- If piping is difficult, using a spoon to dollop the filling works well and is beginner-friendly.
- Store leftover topping in an airtight container at room temperature up to 1 week.
- The cream cheese filling can be made up to 24 hours ahead and refrigerated; let it soften slightly before use.
- Reheating is not recommended as the filling will melt and strawberries soften.
- Do not freeze assembled strawberries as thawing will make them soft.
Nutrition
- Serving Size: 1 stuffed strawberry half
- Calories: 70 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg




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