Need a no-bake dessert this summer? These cheesecake deviled strawberries are sweet, creamy, and perfect for parties, holidays, or just a fun treat. Inspired by classic deviled eggs, these cheesecake stuffed strawberries are filled with a light and fluffy cheesecake filling and topped with festive sprinkles. They’re eye-catching, delicious, and ready in under 30 minutes!
These cheesecake stuffed strawberries are easy to make and a great make-ahead dessert option. With no baking involved and just a few simple ingredients, you can whip up a batch for your Memorial Day recipes, BBQs, Valentine’s Day, or 4th of July celebrations. And if you’re planning a cookout, don’t miss my three ingredient BBQ sauce — it’s a must for grilled favorites!
They’re often referred to as strawberry deviled eggs thanks to their appearance—cut and filled just like the savory appetizer, but in sweet dessert form! These are fun to serve and even more fun to eat. You can even get creative with the toppings to fit the theme of your gathering.
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Cheesecake Deviled Strawberries Video Tutorial
Why We Love These Cheesecake Stuffed Strawberries
- They’re super easy to make
This deviled strawberries recipe comes together in just 20 minutes, with no baking required. It’s great for busy days when you want something quick but also impressive. - Fun and festive presentation
Deviled strawberries look as fun as they taste! Their cute, party-ready appearance makes them perfect for holidays or themed events. - Bite size treats
Deviled strawberries are easy to love because they’re bite-sized, mess-free, and perfectly sweet for snacking or sharing.
If you are creating a dessert table and need more bite sized treats try our heart jam cookies, creme brulee cookies, and blueberry sourdough scones.
Ingredient Notes and Substitutions
- Large strawberries: look for firm, ripe strawberries for the best results. Bigger berries are easier to stuff.
- Cream cheese: full-fat cream cheese offers the richest texture, but you can use reduced-fat if preferred. Use a room-temperature cream cheese.
- Cheesecake pudding mix: this adds sweetness and stabilizes the filling. You can substitute vanilla pudding for a slightly different flavor.
- Sour cream: adds tang and creaminess. Greek yogurt is a great substitute.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Powdered sugar: sweetens and smooths the filling.
- Cool Whip: You can also use homemade whipped cream with heavy whipping cream and whip until stiff peaks form if you prefer.
- 4th of July sprinkles: optional, but perfect for themed events! Choose whatever color fits your needs.
- Gold star icing decorations: also optional depending on preference.
Recipe Variations
- Add crushed pecans, walnuts, coconut flakes, or even Oreo and graham cracker crumbs to the cream cheese filling for crunch.
- Use flavored pudding like white chocolate or lemon for a strawberry cheesecake twist.
- Swap in melted white chocolate for a chocolate drizzle over the top or make it easy by using Nutella and adding mini chocolate chips.
If you are looking for a more savory recipe, try our spicy deviled eggs!
Equipment Used in this Recipe
- Piping bag with 1M tip or star tip: for that classic swirl effect.
- Paring knife: to cut and trim strawberries.
- Small spoon: to scoop out the centers or you can use a small melon baller if you have extra large strawberries
- Electric mixer
- Medium bowl
How to Make Cheesecake Deviled Strawberries
Make the filling
- In a large mixing bowl, add cream cheese, cheesecake pudding mix, sour cream, vanilla, and powdered sugar. Mix on high until smooth and creamy.
- Fold in the Cool Whip
Use a spatula to gently fold it in until fully combined. Scoop the cream cheese mixture into a piping bag fitted with a 1M tip.
🎯 TFN Pro Tip
Chill your mixing bowl and beaters before making the filling for strawberries stuffed with cream cheese—this helps it whip up lighter and fluffier for piping!
- Prep the strawberries
Slice off the tops of fresh strawberries, then cut each berry in half. Trim a thin slice off the back so they sit flat. - Scoop out the centers
Using a small spoon, carefully scoop out a bit from each strawberry half to mimic deviled eggs.
- Fill the berries
Pipe the cheesecake filling into each strawberry half, swirling it just like you would for a deviled egg. - Decorate
Top the stuffed strawberries with cream cheese with sprinkles and gold stars for a fun, festive look. - Serve
Enjoy right away or chill before serving for a cool summer treat. Any leftover filling? Use it as a dip for cookies or graham crackers!
Serving Suggestions
These strawberries stuffed with cream cheese are perfect served alongside chocolate-covered strawberries, a fruit platter, or mini tarts. They also pair well with refreshing drinks like lemonade, iced tea, or a fruity sangria. For a dessert board, add them with cookies, macarons, and other mini treats.
Recipe FAQs
Yes! Prepare and pipe the strawberries a few hours ahead and place them in the refrigerator. Add sprinkles just before serving.
Freezing isn’t recommended, as the texture of the stuffed cream cheese strawberries may change after thawing.
Yes! You can use homemade whipped cream (just make sure it’s stabilized with a little powdered sugar or gelatin).
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Deviled Strawberries
Equipment
- piping bag
- 1M piping tip
- paring knife
- small spoon
- electric hand mixer or stand mixer
Ingredients
- 12 strawberries large and ripe
- 16 oz cream cheese 2 packages; you can use reduced-fat if preferred
- 3.4 oz cheesecake pudding mix 1 package; sub vanilla pudding for a slightly different flavor
- ⅓ cup sour cream Greek yogurt is a great substitute
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 8 oz cool whip use homemade whipped cream (with heavy cream) if you prefer
- sprinkles 4th of July theme, gold star; optional but perfect for themed events
Instructions
- In a large mixing bowl, combine the cream cheese, cheesecake pudding mix, sour cream, vanilla extract, and powdered sugar. Mix on high until smooth and well combined.
- Fold in the whipped topping until fully incorporated. Transfer the mixture to a piping bag fitted with a 1M tip and set aside.
- Slice the top off each strawberry, and then slice each one in half. Next, cut a small slice off the bottom of each half, so the strawberry will sit flat.
- Using a small metal spoon. Scoop out some of the center, to resemble a deviled egg. Begin filling up each strawberry with your cheesecake filling, as shown. Top with sprinkles and gold stars.
- Serve immediately or chilled. Enjoy! If you have left over filling, use it as graham cracker or cookie dip.
Video
Notes
- Add crushed pecans, walnuts, crumbled cookies or graham cracker to the filling for crunch.
- Use flavored pudding like white chocolate or lemon for a twist.
- Swap in melted white chocolate for a drizzle over the top.
- Add a hint of cinnamon for warmth or spice.
- Chill your mixing bowl and beaters before making the filling—this helps it whip up lighter and fluffier for piping!
- Prepare and pipe the strawberries a few hours ahead and refrigerate. Add sprinkles just before serving.
- Keep leftovers in an airtight container in the fridge for up to 2 days. They’re best enjoyed fresh!
- Freezing isn’t recommended, as the texture of the strawberries and filling may change after thawing.
Nutrition
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Nikka says
I absolutely loved making these deviled strawberries! They were a huge hit at my last gathering. The balance of sweet and savory is just perfect, and they’re so easy to prepare.