High Protein Cheesecake Deviled Strawberries

These cheesecake deviled strawberries are the perfect dessert or snack to put together to impress your guests or satisfy your sweet tooth any day of the week. They’re made with healthier ingredients for a dessert option that will leave you feeling good!

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A close up shot of deviled strawberries on a plate.

Why you’ll love these

As soon as I saw this viral Tiktok recipe, I knew I had to make my own version. Strawberries and a cheesecake filling? Sign me up!

It’s a play on deviled eggs, but it’s dessert! You’ll use juicy strawberries and a yummy creamy filling that uses simple ingredients like Greek yogurt, cream cheese, lemon juice, & vanilla.

These bite-sized treats taste give major strawberry cheesecake vibes, and they’re so easy to make!  

Most of the recipes for deviled strawberries that I’ve seen use ingredients like heavy whipping cream and powdered sugar, but in this lighter version I swapped those ingredients out for high-protein greek yogurt and honey.

None of the flavor is compromised in this deviled strawberries recipe; they’re just as delicious! 

It’s also higher in protein which means it’s more filling than other recipes. One serving has 10g of protein and 3g of fiber! 

How’s that for a yummy and healthy dessert option? 

Whether you’re serving this no bake dessert as an appetizer or just making some for a fun snack, you’re going to love these fun “cheesecake” filled strawberries.

Ingredients for deviled strawberries on a countertop with labels.

Ingredients

  • Fresh strawberries: You’ll need ripe strawberries, of course! Large-sized ones work best for filling. Peak strawberry season is mid-May to early July for peak freshness (but if you can find good strawberries year-round, go for it!). 
  • Plain Greek yogurt: Plain Greek yogurt is the perfect high protein and creamy base to take the place of heavy cream for this delish snack. It has a similar flavor and texture to sour cream, which is often used in dessert recipes!
  • Cream cheese: Cream cheese helps to give it that classic cheesecake flavor You’ll want room temperature cream cheese here so that it’s easy to mix. 
  • Lemon juice: Lemon juice adds the perfect amount of bright citrus flavor to balance out the sweetness.
  • Vanilla extract: For flavor! 
  • Honey: I love using honey (especially local honey from my local farmer’s markets!) but you can also use maple syrup or powdered sugar.
  • Optional: Graham cracker crumbs or mini chocolate chips for topping.
A strawberry being filled with cheesecake filling.

Step-by-step instructions 

  1. In a medium bowl, make your filling. Add Greek yogurt, cream cheese, lemon juice, vanilla extract and honey. Combine thoroughly using a whisk, hand mixer, or immersion blender. Mix until smooth and creamy. Place in the fridge for at least 15 minutes to firm up the filling while you prepare your strawberries.
Ingredients for deviled strawberries in a glass bowl with a whisk.
Deviled strawberry filling in a glass bowl.
  1. Wash strawberries and then dry them very thoroughly with a paper towel or clean towel.
  2. Using a paring knife or strawberry huller, carefully remove the stem and leaf from each strawberry. (You can also use a small spoon or small melon baller)
  3. Slice the strawberries in half lengthwise and arrange them on a serving tray in a single layer. Using a paring knife, scoop out a small amount of the middle of each strawberry so that the filling will “stick” easily.
Halved strawberries on a platter.
  1. Using a spoon or piping bag, carefully “fill” the middle of the strawberry with the Greek yogurt and cream cheese mixture. You can also use a regular ziploc bag with the corner cut as a piping bag! 
Strawberries filled with a Greek yogurt cream cheese mixture on a platter.
  1. Add a sprinkle of graham cracker crumbs or mini chocolate chips if desired and enjoy! Note: If your filling needs to firm up, refrigerate for an additional 15-20 minutes before serving.
A close up shot of cheesecake deviled strawberries on a plate.

Recipe FAQ

How to store

For best taste and texture, I recommend making and eating these strawberries the same day (you can prep them up to a few hours ahead). You can also make the filling ahead of time and store in an airtight container in the refrigerator for up to 3 days, and then fill your strawberries when you’re ready to eat or serve them.

Variations

  • Mix Nutella or peanut butter into the cream cheese and greek yogurt mixture. You can also drizzle Nutella, peanut butter or even melted chocolate on top!
  • Make a chocolate filling by mixing in cocoa powder.
  • Change up the toppings and add blueberries, a sprinkle of coconut flakes or even white chocolate chips
  • Sprinkle with crumbled up oreos or chocolate graham crackers.
  • Top with chopped peanuts, almonds, walnuts or pistachios.
  • Add some lemon zest to the filling mix for a big lemon flavor punch.
  • Top with a little bit of whipped cream!
Deviled strawberries arranged on a plate with strawberries in the background.

Shop this recipe

  1. Paring Knife: To remove the stem and leaves, you’ll need a small knife, like a paring knife (or a strawberry huller).
  2. Strawberry Huller: If you eat a lot of strawberries or make a lot of strawberry recipes, you might want to grab a strawberry huller to make your life easier!  
  3. Piping Bags + Tips: If you want your cheesecake filling to look fancy, this simple piping bag set is perfect! I like to use a star tip.
  4. Lemon Juicer: This citrus juicer is one of my most used items in my kitchen!
  5. Hand Mixer: You’ll need either an electric mixer or immersion blender to blend up your filling.
  6. Immersion Blender: Another frequently used item in my kitchen- I love using this especially for my blended cottage cheese recipes!
  7. Deviled egg platter: If you want a fancy serving plate for your deviled strawberries, grab a fancy platter!

More recipes you’ll love

A close up shot of deviled strawberries on a plate.

Cheesecake Deviled Strawberries (High Protein)

Juicy strawberries filled with a sweet and creamy cream cheese and Greek yogurt filling.
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Prep Time: 10 minutes
Servings: 3

Ingredients

  • 16 oz strawberries
  • 1 cup plain Greek yogurt
  • 3 oz cream cheese softened
  • 1-2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp honey

Instructions

  • In a medium bowl, make your filling. Add Greek yogurt, cream cheese, lemon juice, vanilla extract and honey. Combine thoroughly using a whisk, hand mixer, or immersion blender. Mix until smooth and creamy. Place in the fridge for at least 15 minutes to firm up the filling while you prepare your strawberries.
  • Wash strawberries and then dry them very thoroughly with a paper towel or clean towel.
  • Using a paring knife or strawberry huller, carefully remove the stem and leaf from each strawberry.
  • Slice the strawberries in half lengthwise and arrange them on a serving tray. Using a paring knife, scoop out a small amount of the middle of each strawberry so that the filling will “stick” easily.
  • Using a spoon or piping bag, carefully “fill” each strawberry with the Greek yogurt and cream cheese mixture. You can also use a regular plastic baggie with the corner cut as a piping bag! 
  • Add a sprinkle of graham cracker crumbs or mini chocolate chips if desired and enjoy! Note: If your filling needs to firm up, refrigerate for an additional 15-20 minutes before serving.

Notes

Nutrition facts are based on 3 equal servings of the recipe. The amount of strawberries per serving will be dependent on the size of strawberries used.
Course: Dessert, Side Dish, Snack

Nutrition

Calories: 235kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 374mg | Fiber: 3g | Sugar: 22g | Vitamin A: 402IU | Vitamin C: 90mg | Calcium: 127mg | Iron: 1mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?