Cheesecake Stuffed Strawberries (Paleo, Vegan)

A hand is holding up a paleo and vegan cheesecake stuffed strawberry topped with gluten-free cookie crumbs.

4.80 from 10 votes

Cheesecake Stuffed Strawberries (Paleo, Vegan)

These decadent cheesecake stuffed strawberries are paleo, vegan, gluten free, and incredibly easy to make. They're the perfect healthy dessert for summer parties!

Prep Time10

Cook Time20

Chilling time6

Course: Dessert

Cuisine: American

Keyword: Dairy-free, gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, Vegan

Servings:

Author: Michelle Tam

Ingredients

1 cup raw cashews
¼ cup refined coconut oil melted
2½ tablespoons full-fat canned coconut milk
2½ tablespoons freshly squeezed lemon juice
2½ tablespoons maple syrup
½ teaspoon vanilla extract
⅛ teaspoon Diamond Crystal kosher salt
1 pound strawberries
2 crunchy paleo cookies optional

Instructions

Place the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) Drain the cashews and set aside.
Take out a powerful blender (a Vitamix, Blendtec, or Ninja is needed to produce a silky smooth texture). Add the drained cashews, melted coconut oil, coconut milk, lemon juice, maple syrup, vanilla extract and salt to the blender.
Blitz the filling ingredients on high speed until very smooth.
Place a pastry bag or a zip-top quart-sized plastic bag in a pint-sized jar to keep it upright. Pour the cheesecake mixture into the bag, seal the top, and chill in the refrigerator until stiff (about 3 hours and up to a day).
When the cheesecake filling is ready, use a small paring knife to hollow out each strawberry.
Pipe the paleo cheesecake filling into the hollowed out strawberries. If the filling starts getting too soft, place the bag in the fridge or freezer to solidify again before filling the rest of the strawberries.
If you want to add crushed ”graham crackers” to these strawberry cheesecake bites, grab a couple of your favorite store-bought crunchy paleo cookies and smash them up in a mortar and pestle or in a plastic bag. Sprinkle the paleo cookie crumbs on top of the cheesecake stuffed strawberries right before serving.

Video

Notes

Make ahead instructions:

There are several steps you can do ahead of time. First, you can soak the cashews up to 4 days ahead—just drain them and keep them in an airtight container in the fridge until you’re ready to make the filling. Next, you can blend up the filling up to a day ahead and store it in the fridge in a piping bag or Ziploc bag. Finally, once you fill the strawberries, you can store them in a sealed container in the fridge for up to a day. When you’re ready to serve them, take them out of the fridge and top with crushed cookie crumbs right before you eat them.

Nutrition