This no bake dessert recipe has all of the flavors of strawberry cheesecake! Includes instructions for traditional Cheesecake Stuffed Strawberries and Deviled Strawberries.

So, there is absolutely nothing new about this Cheesecake Stuffed Strawberries recipe! Except, it’s starting to go viral! The viral TikTok recipe version of this classic recipe is called “Deviled Strawberries.” I’m so excited that this classic, sweet strawberries recipe is getting new life so that a new generation can discover how wonderful it is. 

a photo of a hand holding a cheesecake stuffed strawberry

Although we have access to strawberries year-round, I prefer to enjoy this recipe in peak strawberry season! The middle of ripe strawberry season is the month of May. I think that the best, juicy strawberries are available in April, May and June! But strawberries are technically in season from January to November. 

These strawberries are stuffed with a traditionally flavored cheesecake filling. If you’re craving different flavors, check out my Poppyseed Lemon Cheesecake, or this gorgeous Lavender Cheesecake!

an overhead photo of stuffed strawberries

Tips for making Stuffed Strawberries 

To hollow out the strawberries, I recommend investing in a strawberry huller! You can also use a small knife or small spoon. 

Select ripe, firm strawberries for the best flavor. When buying strawberries, I turn the container over to check for mold. I also sniff the strawberries. They should be super fragrant! If you can’t smell them, they will likely be lacking in flavor. 

Once filled, make sure to refrigerate the strawberries when they aren’t being served. 

If you’d like your strawberries to stand up straight, you can nip off the bottom point of the strawberry to help it stand up. 

Tips for making the Best Deviled Strawberries 

​Okay, I think deviled strawberries are SO cute! I don’t always make them this way, because it feels like a bit more work. But if you have spare time, they are guaranteed to impress your guests! Here’s how to make them:

  • Cut the strawberry in half lengthwise. I usually remove the stem and leaves, but you can choose to leave it on. 
  • Carefully scoop out the middle of the strawberry. 
  • Fill with cheesecake filling and sprinkle with crushed graham crackers or cookies.

Recipe Substitutions and Additions

I think the best recipe is one that uses what you have on hand already! Here are some ideas for ingredient substitutions, as well as a few delicious additions:

  • Instead of cheesecake flavored pudding, feel free to use vanilla pudding mix. You can also use chocolate pudding mix to make a chocolate cream cheese filling! 
  • Instead of whipped cream cheese, feel free to use a regular 8 oz block of cream cheese! Make sure it’s softened to room temperature before mixing. The whipped cream cheese does provide a lighter texture, but both will work great! 
  • Substitute almond extract for the vanilla extract or use half almond and half vanilla for more of a “wedding cake” flavor! 
  • You can substitute heavy cream for the milk for a richer filling. 
  • Add mini chocolate chips to the buttercream filling for a chocolatey crunch that adds texture! 

If you have more fresh strawberries to use up, I recommend using them in this flavorful Strawberry Salsa or my Deep Dish Strawberry Pie!

a photo of a cheesecake stuffed strawberry

Serving Suggestions

This beautiful strawberry recipe is a wonderful choice for Valentine’s Day, bridal showers or wedding showers. It also coincides that Mother’s Day is right in the middle of strawberry season, so I think they’re a great option for Mother’s Day or Memorial Day. Just choose a beautiful serving plate to arrange them on, and you’re good to go.

Alternatively, you could consider adding this yummy dessert recipe to my Breakfast Charcuterie Board or Grazing Table recipe alongside these beautiful Red Velvet Cake Balls! They will add a beautiful pop of color that satisfies your guests’ sweet tooth. Or, add another light and fresh tasting treat to the mix with Chantilly Cake!

I do like to top this recipe with crushed graham crackers or crushed cookies, preferably shortbread cookies. As an alternative, you can top your deviled strawberries with a sprinkle of coconut flakes. Or grab some chocolate melts and top them with a drizzle of melted chocolate! 

an overhead, horizontal photo of cheesecake stuffed strawberries on a white plate

Storing Stuffed Strawberries

You can prepare these cheesecake strawberries ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. 

For longer storage, I recommend keeping the filling and strawberries separate, then fill before serving. 

a photo of a hollowed out strawberry being filled with cheesecake filling using a piping bag
a photo of a hand holding a cheesecake stuffed strawberry

Easy Cheesecake Strawberries (Deviled Strawberry Recipe)

Yield: Makes 25-30 strawberries
Prep Time: 25 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

This no bake dessert recipe has all of the flavors of strawberry cheesecake! Includes instructions for traditional Cheesecake Stuffed Strawberries and Deviled Strawberries! 


  • 1 ½ pounds (about 24-30) fresh strawberries, washed and hulled

For the cream cheese frosting:

  • 8 ounces whipped cream cheese OR regular cream cheese, at room temperature
  • 1 (3.4-ounce) packet cheesecake-flavored instant pudding mix
  • ¾ cup powdered sugar
  • ¾ cup milk
  • 1 teaspoon vanilla extract

For topping:

  • ¼ cup crushed graham crackers or shortbread cookies


  1. In a mixing bowl, combine whipped cream cheese, cheesecake-flavored pudding mix, powdered sugar, milk, and vanilla extract. Mix with an electric mixer or hand mixer until smooth and well combined.
  2. Traditional: Using a small knife, cut a small portion off the top (stem side) of each strawberry to create a flat surface. Deviled: Remove the stem, then halve down the middle of each strawberry lengthwise. 
  3. Hollow out the center of each strawberry, creating a hole for the cheesecake filling. I recommend using a small melon baller, paring knife or small spoon.
  4. Spoon or pipe the pudding-infused whipped cream cheese mixture into the strawberries, ensuring they are filled over the top. If using a piping bag, I recommend using the star tip for pretty, defined swirls! 
  5. Sprinkle the top of each filled strawberry with graham cracker crumbs for added texture.
  6. Arrange the stuffed strawberries on a serving platter (or deviled egg plate) and refrigerate for at least 30 minutes to allow the filling to set.
  7. Serve chilled and enjoy!


If you don't have a piping bag, don't fret! You can spoon the filling in to the hollowed out strawberries, or you can make your own piping bag!

To make your own piping bag, just scoop the cheesecake filling into a Ziploc bag and squeeze it all down into one of the corners. Snip that corner of the bag off with scissors, then squeeze the filling out of the hole into the strawberries. 

Did you make this recipe?

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