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Vegan Cheesecake Stuffed Strawberries

If you never tell them, no one will ever know there is no cheese in these Vegan Cheesecake Stuffed Strawberries!  Great bite size dessert snacks that your body loves and #cancerhates

Course Dessert
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 24 Strawberry Halves


  • 1 cup raw cashews, soaked overnight in water
  • 1/2 cup coconut cream fat
  • 2 tbs agar agar flakes or powder
  • 2 tbs maple syrup
  • 2 pinches sea salt
  • 1/2 tsp vanilla extract
  • 1 tbs fresh squeezed lemon juice
  • 12 organic strawberries
  • 3/4 cup organic blueberries


  1. In a bowl soak 1 cup of raw cashews overnight.  No time to soak overnight? You can quick soak them by boiling them for 5 minutes and then letting them cool.  The recipe will no longer be the raw version.  Dispose of soaking water. 

  2. In a saucepan add coconut cream and agar agar.  Heat on low for 2-3 minutes.  Whisking constantly.  Remove and let cool.  *this process allows the agar agar to rehydrate and is a crucial step in the process. 

  3. In a blender add all the ingredients including coconut cream mixture. Blend on high until thick and creamy.   

  4. Let filling rest in the refrigerator for 2 hours.

  5. To prepare strawberries cut them in half and spoon out a small portion of the insides.  You are creating a bowl for the filling.  

  6. Place strawberry halves on a plate and fill each one the cheesecake mixture. Top with blueberries.  

  7. Once assembled keep covered and in the refrigerator until you are ready to serve them.