Creamy chocolate cheesecake filling is perfectly flavored and whipped, then piped unto strawberries for an elegant appetizer. Move over deviled eggs – there is a new “deviled” treat in town!
I know everybody loves deviled eggs but why should they have all the fun? When Easter rolls around spring comes with it. I’m always chomping at the bit to say goodbye to winter serve the most colorful foods I can get my hands on.
Chocolate Cheesecake Deviled Strawberries For Your Favorite Holidays
This year I have been playing with a chocolate cheesecake batter piped until beautiful spring berries. Chocolate and strawberries are always a winning combo and a hint of almond extract brings all the flavors together beautifully.
Thankfully these are also quick and easy so they leave lots of time for family and other more crazy cooking projects.
OK, so maybe I’m the only one with crazy holiday cooking projects but just in case I’m not, these are a beautiful addition to the table with little extra work.
The Tools You Need For Chocolate Cheesecake Deviled Strawberries
Tools In This Post: A Wilton 1M tip is perfect to pipe the filling unto the berries. It is also great for cupcakes, deviled eggs, and lots of other pastry applications.
I keep a box of these disposable decorating bags on hand and they keep cleanup simple. If you don’t make cakes every day, disposable bags are a good option.
I’m using a classic deviled egg plate to display my berries. These are fairly inexpensive and can be used for a variety of party foods and holiday treats – not just deviled eggs.
If you love simple cheesecake desserts, make sure you try my White Chocolate Raspberry Cheesecake Dip. It is absolutely amazing!
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Chocolate Cheesecake Deviled Strawberries
Ingredients
- 2 pounds large strawberries
- 8 oz package cream cheese room temp
- 1/2 cup salted butter room temp
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder such as Hershey’s
- 1 tsp. vanilla
- ¼ - ½ tsp. almond extract
Instructions
- Wash strawberries and leave in a colendar to drain well.
- In the bowl of a stand mixer beat the cream cheese and butter for 30-60 seconds on high until combined. Add the powdered sugar, cocoa powder, vanilla and ¼ tsp. almond extract.
- Beat on high several minutes, scraping sides occasional. When the mixture if fluffy and no lumps remain it is done. Taste and add additional ¼ tsp. almond extract if desired (it brings out the flavor of the chocolate and enhances the chocolate / strawberry combo.)
- Slice strawberries in half leaving the stems attached. Arrange in on a deviled egg platter or your favorite tray.
- Fit a pastry bag with a 1M sized frosting tip (I’m using a Wilton one with their numbering system) and pipe a row of cheesecake filling unto each half strawberry. Leftover filling can be used on additional berries, raspberries or frozen for future use. If you freeze it you will have to whip it up again after thawing.
- These will hold for up to a few hours in the fridge. After some time the strawberries will start to look dry and less appetizing. Leftovers can be refrigerated for a few days.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Sandra says
How much butter? 1/2 is kinda vauge
Mirlandra says
Hi Sandra – I’m sorry, it is quite vague! I omitted the “cup.” Thanks for letting me know (life gets a bit crazy around here with a toddler on the loose and sometimes little details escape me.) I have updated the recipe so it is fixed now. I hope you enjoy it!
Betty says
There is a mistake in the recipe for the quantity of butter – 1/2 of what?
Mirlandra says
Yep, there was. It is 1/2 cup. Sorry about that – I try to make sure those little slips don’t make it through but from time to time they do. I hope you enjoy the strawberries!
Mirlandra says
Thanks! Yes, you did catch me. I’m the world’s worst speller and my eyes see similar words as if they were identical. It is very hard for me to pick them out when I’m reading through. Thanks for the note. I have updated my recipe. Happy cooking!
ColleenB. says
They look wonderful.
Never thought of using an egg plate; how very clever of you.
Thanks 4 sharing the recipe.
ColleenB. says
Oh, by the way; got here from Mommy’s Kitchen this morning and heading over to sign up for your email newsletter.
Have an enjoyable weekend.
Mirlandra says
Thanks, Colleen!
Mirlandra says
Thanks. I like egg plates when you need to keep food from rolling around.
Turaiya Naidoo says
Hi there these look absolutely amazing ! Just wondering if I were to replace the coco powder with melted semi sweet chocolate chips, is that possible, and how much should I use ? Can’t wait to try these ! Thank You !
Mirlandra says
Hey There! I think that would work but I haven’t done it so I can’t speak to an exact amount or directions. I’m sorry!
Shawn says
Looks delicious. I was wondering if the filling could be prepared in advance, refrigerated and piped a day or 2 after being prepared. I’m traveling and won’t have a stand mixer when I’d like to prep.
Mirlandra says
Yes and no! Not entirely helpful I know! The benefit of having the filling made up fresh is that it is nicely whipped up and ready to go. It is also a good temperature for piping. If you were to pack the filling ready to pipe you would need to make sure it reached a good temperature by sitting out. The right amount of time would depend on the room temperature etc. It would have to be a really good spreadable temperature to work well.
If you wanted to prepare in advance my thought would be to put the filling in a tub and then be able to at least stir it with a wooden spoon before loading your piping bags. That would give you the most flexibility. Good luck!