Vegan Cheesecake Stuffed Strawberries Recipe

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.

Vegan stuffed strawberries sit on a white counter. Each of them has graham cracker crumbs on top.

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.

Several stuffed strawberries sit on a plate. There's a stack of graham crackers in the background.

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.

A strawberry has had the stem chopped off and the center carved out. It's sitting on a cutting board with other whole strawberries.

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.

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.

Love Strawberry Desserts?

Do you love vegan strawberry dessert recipes? Be sure to give these a try:

Several strawberries stuffed with cashew cream sit on a wooden cutting board.

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!

Vegan stuffed strawberries sit on a white counter. Each of them has graham cracker crumbs on top.

Cashew Cream Cheese Filled Strawberries

These naturally sweet Cashew Cream Stuffed Strawberries on hand comes in handy when you’re trying to reduce added sugars but still crave dessert!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cashew Cream Filled Strawberries, Cream Cheese Stuffed Strawberries, Stuffed Strawberries
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 18
Calories: 21kcal
Author: Namely Marly


  • 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)


Preparing Strawberries

  • 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.


For a gluten-free topping, use gluten-free graham crackers, almond meal, or even fresh blueberries.
Nutrition Facts
Cashew Cream Cheese Filled Strawberries
Amount Per Serving
Calories 21 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 12mg1%
Potassium 34mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 8mg10%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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