I made these vegan cheesecake stuffed strawberries for my sister’s baby shower last weekend. The strawberries made them fresh, and she said they were the first dessert to disappear.
Delicious Vegan Cheesecake Stuffed Strawberries
This recipe features juicy strawberries hollowed out and filled with a velvety vegan cheesecake mixture made from cashews, coconut cream, and a hint of lemon. The preparation takes about 20 minutes and serves as a delightful treat for 4 people.
Ingredients
- 12 large strawberries, washed and hulled
- 1 cup raw cashews, soaked for at least 3 hours
- 1/4 cup coconut cream
- 2 tablespoons maple syrup, adjust to taste
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Crushed graham crackers or nuts for garnish (optional)
Instructions
- Prepare the Strawberries: Wash the strawberries and remove the stems. Use a small spoon or melon baller to carefully hollow out the center of each strawberry.
- Make the Filling: In a blender or food processor, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
- Stuff the Strawberries: Using a spoon or piping bag, fill each hollowed strawberry with the vegan cheesecake mixture until it’s generously filled.
- Garnish: If desired, sprinkle the tops with crushed graham crackers or nuts for added texture and flavor.
- Serve: Arrange the stuffed strawberries on a plate and serve immediately or refrigerate for up to an hour before serving for a chilled treat.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 120kcal
- Fat: 6g
- Protein: 3g
- Carbohydrates: 15g
I keep the stuffed strawberries in the fridge for up to two days. The filling stays creamy, and I serve them chilled.
