Vegan Cheesecake Stuffed Strawberries

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

Cook Time 5

Total Time 15

Servings

Calories 21kcal

Author Marly McMillen

Ingredients

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)

Instructions

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.

Notes

For a gluten-free topping, use gluten-free graham crackers, almond meal, or even fresh blueberries.

Nutrition