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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
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 18
Calories 21kcal


  • 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