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

Vegan Cheesecake Stuffed Strawberries

These healthy sweet vegan cheesecake stuffed strawberries are a perfect summertime dessert when you're craving whole fruit treats. They're also perfect advertisers for parties, too!
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.


Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 8mg | Calcium: 4mg | Iron: 1mg