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Vegan "Cheesecake" Stuffed Strawberries - naturally sweetened and healthy! | theroastedroot.net #vegan #paleo #dessert Make these treats for the 4th of July!
Vegan Cheesecake Stuffed Strawberries
Author: Julia
Vegan Cheesecake Filling:
Vegan "Cheesecake" Stuffed Strawberries
  • 32 ounces fresh ripe strawberries
  • Vegan "cheesecake" filling recipe above
  • Fresh blueberries optional
  • 1 tablespoon coconut sugar optional
  1. Soak the cashews for 8 to 12 hours. Drain and rinse.
  2. Add cashews to a high-powered blender along with the remaining cheesecake filling ingredients. Blend until completely smooth. It will take several cycles of blending (about 2 full minutes of blend time) to get the mixture smooth. If necessary, add more almond milk or water to get the ingredients to blend.
  3. Transfer "cheesecake" filling to a container and refrigerate until completely chilled, about 2 hours.
  4. Rinse the strawberries well and pat dry with a paper towel. Chop the tips and tails off and use a pairing knife or melon baller to scoop the insides (hull) out of each strawberry.
  5. Stuff each strawberry with the vegan "cheesecake" filling and top with fresh blueberries and/or coconut sugar. You can also drizzle each strawberry with melted white or dark chocolate.
  6. Serve chilled and enjoy!
Recipe Notes

*If necessary, add more almond milk (or water) one tablespoon at a time if mixture is too thick.