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Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

These Cheesecake Stuffed Strawberries are a delightful fusion of juicy strawberries and creamy cheesecake filling made from cashews. This elegant dessert is simple to prepare, requiring no baking, and utilizes clean, plant-based ingredients for a guilt-free indulgence.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 stuffed strawberries servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 pound large organic strawberries
  • 1 cup raw cashews (soaked for at least 4 hours)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste
  • 1/4 cup full-fat coconut cream
  • 1/2 cup gluten-free graham cracker crumbs
  • Zest of half an organic lemo

Method
 

  1. Prepare the cashew base by draining and rinsing soaked cashews, then blending them with maple syrup, lemon juice, vanilla bean paste, and coconut cream until smooth.
  2. Chill the filling in the refrigerator for at least 30 minutes.
  3. Wash and dry the strawberries, remove the tops, and hollow out a small cone in each strawberry.
  4. Fill a piping bag with the chilled cashew cream and fill each hollowed strawberry, making a decorative swirl on top.
  5. Sprinkle graham cracker crumbs over the cream and garnish with fresh lemon zest.

Notes

Ensure strawberries are dry before filling to prevent cream from sliding off. Use a small melon baller for uniform holes. Store any leftovers in an airtight container in the fridge for up to 24 hours.