This vegan cheesecake stuffed strawberries recipe creates fresh strawberries filled with a dairy-free cheesecake filling and topped with graham cracker crumbs. Stuffed Strawberries are elegant and simple. Serve these at your next pool party in the summer or any time of year.
If you love simple, finger-food desserts, you’ll love these vegan truffles.
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!
What You Need
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.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Fresh Strawberries — Try to find big strawberries at their peak of ripeness
- Cream — I’m filling these with Cashew Cream, but you could use Vegan Cream Cheese too
- Coconut oil — To make the filling thick, we’ll add a bit of coconut oil
- Sweetener — I like using stevia for this recipe, but you can use your favorite sweetener
- Lime juice — A bit of lime juice (or substitute lemon juice) adds a zing of fresh flavor
- Vanilla — I’m choosing vanilla extract, but you could also use coconut or lemon extract
- Graham crackers — Some crumbs on top make a perfect cheesecake flavor
For a gluten-free topping, use gluten-free graham crackers, almond meal, or even fresh blueberries.
How to Make Cheesecake Stuffed Strawberries
There are only a few steps to making stuffed strawberries and it begins with strawberries, of course.
Step One: Prepare the Strawberries:
- Cut off the stem end of the strawberries
- Carve inside of the strawberry to leave a little cavity. That’s the space that you’ll “stuff” with the vegan cream cheese filling.
- Cut off the pointy end of the strawberry to create a flat surface for it to stand upright.
Step Two: Create the Strawberry Cheesecake Filling
- Make vegan cream cheese filling by combining cashew cream with melted coconut oil.
- Add a bit of sweetener and vanilla extract.
Do you have to use stevia? No. Here are some other sweeteners you could use:
- monkfruit — between 1 to 3 teaspoons should do the trick
- agave nectar — between 1 to 3 teaspoons (more than this will make the filling too runny)
- maple syrup — between 1 to 3 teaspoons
- powdered sugar — between 1 to 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 filling into the center of each strawberry, with a little extending out beyond the top of the strawberries.
- The filling may seem a little soft but will thicken up in the fridge, thanks to the coconut oil.
Step Four: Sprinkle with Topping
- Chop some almonds into fine bits and add some ground flaxseed. Alternatively, you can add graham cracker crumbs,
- Sprinkle the top of each stuffed strawberry with the topping.
Stuffed strawberries will keep in an airtight container in the fridge for 1 to 2 days. After that point, the strawberries may begin losing their firmness.
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.
Vegan Cheesecake Stuffed Strawberries
- 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)
- 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.
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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.
This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2020.