Vegan Cheesecake Stuffed Strawberries Recipe creates a delicious, creamy, healthy dessert. Imagine fresh strawberries filed with a dairy-free cheesecake filling and toped with graham cracker crumbs. Stuffed Strawberries is an elegant presentation of a simple, low carb dessert. Serve these Cheesecake Strawberries at your next pool party in the summer, or any time of year. These Vegan Stuffed Strawberries are made using a vegan cream cheese filling.
If you love simple, finger-food type desserts, you’ll love these vegan truffles.
Sometimes life can bring you unexpected surprises like these cream cheese stuffed strawberries. It turns out strawberries and cream cheese are a very tasty pairing! Of course, we’re using dairy-free cream cheese, to make this simple treat vegan.
I recently listened to an interview with Dr. Robert Lustig, a pediatric endocrinologist at UC San Francisco. An endocrinologist is a doctor that specializes in the endocrine system. Specifically, endocrine systems involve hormones, including the secretion of hormones that impact things like metabolism. One of the flagship diseases dealt with by endocrinologists is diabetes.
The crux of Dr. Lustig’s discussion focused on sugar. Oh sugar. It’s been a lifelong passion of mine! Dr. Lustig recommended reducing refined sugars as part of a healthier lifestyle.
It caused me to ponder — what sweet things could I have in my life that doesn’t include that white, refined stuff? I’ve even created a category of Low Sugar Vegan Recipes and some Vegan Keto recipes too!
Keto Cheesecake Stuffed Strawberries
If you’re doing low-carb or keto, you probably know by now that is a perfect recipe for you. That’s because strawberries are naturally low in carbs.
Each cheesecake stuffed strawberry offers the following estimated nutritional information:
Calories: 22 Carbs: 2g Protein: 1g Fat: 2g Fiber: 1g Net Carbs: 1g
Of course, you might want to leave off the graham cracker crumbs and substitute some almond meal instead.
How to Make Cheesecake Stuffed Strawberries
You can find the full printable recipe, including ingredient quantities below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!
There are only a few steps to making stuffed strawberries and it begins with strawberries, of course.
Step One: Prepare the Strawberries:
Simply cut off the stem end, and then carve inside of the strawberry to leave a little cavity. That’s the space that you’ll “stuff” with the vegan cream cheese filling.
In addition, cut off a little bit of the pointy end of the strawberry to create a flat surface for it to sit upright. Because cheesecake filled strawberries have a beautiful presentation when they’re standing side-by-side!
Step Two: Create the Strawberry Cheesecake Filling
To create the vegan cream cheese filling, you’ll combine together cashew cream with melted coconut oil. This alone is pretty delicious, but to this we’ll add a bit of stevia, lime juice, and vanilla extract.
Do you have to use stevia? No. Here are some other sweeteners you could use:
- monkfruit — between 1 – 3 teaspoons should do the trick
- agave nectar — between 1 – 3 teaspoons (more than this will make the filling too runny)
- maple syrup — between 1 – 3 teaspoons
- powdered sugar — between 1 – 2 tablespoons. Because powdered sugar is dry, it won’t impact the texture of the filling, but it will add sugars to the recipe and take away from its low carb label.
When you’re done, cover the filling and refrigerate it for around 15 minutes. This will help to firm up the cream.
Step Three: Stuff the Strawberries
Spoon the vegan cream cheese into the center of each strawberry. I like to have a little extending out beyond the top of the strawberries too. The filling may seem a little soft, but will thicken up in the fridge, thanks to the coconut oil.
Step Four: Sprinkle with Topping
Finally, chop some almonds into fine bits and add some ground flaxseed. Alternatively you can add graham cracker crumbs, but I’m trying to stick with the gluten-free low sugar route so minced almonds work perfectly here.
Stuffed strawberries will keep in an airtight container in the fridge for 1 – 2 days. After that point, the strawberries may begin losing their firmness.
Love Strawberry Desserts?
Do you love vegan strawberry dessert recipes? Be sure to give these a try:
- This Vegan Strawberry Cake is seriously the best cake recipe ever!
- Of course, Vegan Strawberry Shortcake features a homemade shortcake topped with Coconut Whipped Cream and fresh strawberries
- Here’s some Frozen Chocolate Strawberry Bites that are delicious
- Vegan Strawberry Banana Bread is an amazing banana bread recipe infused with strawberries
- Serve fresh strawberries over this amazing Vegan Cheesecake!
- Here’s over 40 Vegan Strawberry recipes that you’ll love!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Cashew Cream Cheese Filled Strawberries
- 20 Strawberries
- ½ cup cashew cream
- 1 tablespoon coconut oil
- 2 teaspoons stevia (or sweetener of choice)
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 2 tablespoons crushed graham crackers (see note for a gluten-free option)
- Wash the strawberries, cut off the stems and create a little divot in the middle to allow room for the cream cheese filling. Set aside.
For the Cheesecake Filling
- Add the cashew cream and melted coconut oil in a bowl, along with stevia, lime juice, and vanilla.Stir to combine. Cover and refrigerate for about 15 minutes.
- For the Filled Strawberries
- Once the filling is chilled, use a spoon to stuff the cream filling into the hulled strawberries, one at a time.
- Topping Ideas: Top each filled strawberry with either graham cracker crumbs or almond meal.
- Storage Tips: Stuffed strawberries will keep in an airtight container in the fridge for 1 – 2 days. After that point, the strawberries may begin losing their firmness.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Note: This recipe was updated to include 1/2 cup of cashew cream rather than making it from scratch. Because you need at least 1 cup of raw cashews to make cashew cream in a blender (a smaller quantity doesn’t have enough bulk to rotate in the blender), you ended up with a lot more filling than could be used by the strawberries, messing up the estimated nutrition information.