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Chocolate Cheesecake Deviled Strawberries

March 10, 2017 by Mirlandra 11 Comments

Jump to Recipe

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!

 

This deviled egg plate is full of chocolate cheesecake deviled strawberries! Each strawberry is sliced in half and has chocolate cheesecake filling piped into it. Delicious!

 

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!

Decadent and simple no cook White Chocolate Raspberry Cheesecake Dip is a hit everywhere I take it. It is perfect with your favorite cookies.
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I teach busy moms How to Cook the Perfect Family Dinner EVERY Night in 30 Minutes or Less Without Being Stuck in “Kitchen Jail.”
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This deviled egg plate is full of chocolate cheesecake deviled strawberries! Each strawberry is sliced in half and has chocolate cheesecake filling piped into it. Delicious!
Print Pin
3.83 from 29 votes

Chocolate Cheesecake Deviled Strawberries

Creamy chocolate cheesecake filling is perfectly flavored and whipped, then spread unto strawberries for an elegant appetizer. Move over deviled eggs - there is a new "deviled" treat in town!
Prep Time 20 minutes
Total Time 20 minutes
Servings 16
Author Mirlandra Neuneker

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.

PIN FOR LATER

chocolate cheesecake deviled strawberries promo image

 

Reader Interactions

Comments

  1. Sandra

    March 12, 2017 at 12:52 pm

    How much butter? 1/2 is kinda vauge

    Reply
    • Mirlandra

      March 12, 2017 at 8:16 pm

      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!

      Reply
  2. Betty

    March 12, 2017 at 8:00 pm

    There is a mistake in the recipe for the quantity of butter – 1/2 of what?

    Reply
    • Mirlandra

      March 12, 2017 at 8:17 pm

      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!

      Reply
  3. Mirlandra

    April 04, 2017 at 1:57 pm

    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!

    Reply
  4. ColleenB.

    June 17, 2017 at 12:18 am

    They look wonderful.
    Never thought of using an egg plate; how very clever of you.
    Thanks 4 sharing the recipe.

    Reply
    • ColleenB.

      June 17, 2017 at 12:21 am

      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.

      Reply
      • Mirlandra

        June 19, 2017 at 2:14 pm

        Thanks, Colleen!

        Reply
    • Mirlandra

      June 19, 2017 at 2:14 pm

      Thanks. I like egg plates when you need to keep food from rolling around.

      Reply
  5. Turaiya Naidoo

    April 07, 2022 at 8:44 pm

    5 stars
    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 !

    Reply
    • Mirlandra

      April 11, 2022 at 12:07 pm

      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!

      Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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