🍓🍮🍪 Day 26 of Healthy Summer Treats | Cheesecake Stuffed Strawberries
- Mary Draper
- Jul 4
- 2 min read
Today we’re making a scrumptious treat with fresh strawberries. This combo of juicy strawberries filled with a creamy vegan cheesecake filling that I could (and do) eat by the spoonful!), topped with crunchy gf Nilla wafer crumbs is SOOOO perfect.
YOU WILL NEED:
🍓Fresh strawberries
🍮Vegan “liquid cream cheese” (recipe below)
🍪GF/V Nilla wafers or graham cracker crumbs (recipes linked below)
HOW TO
►Prepare your liquid cheesecake and cookie crumbs (recipes ⬇️ )
►Wash, dry and hull your strawberries
►Slice the very tip off each berry, so they can stand up
►Transfer liquid cheesecake to a piping bag or ziplock bag and pipe into your berries
►Crush some Nilla wafers (or your fav gf/v graham cracker, etc) in a ziplock bag with a rolling pin
►Sprinkle cookie crumbs over the filled strawberries
►Enjoy!!
►Store leftovers in airtight container in the fridge
Nilla Wafers============
Graham Crackers========
Easy “Liquid Cheesecake”============
-3/4 cup almond flour (you can also sub whole almonds/cashews/macadamia nuts)
-1/3 cup coconut cream (solid portion off the top of a chilled can of full fat coconut milk)
-4 tsp fresh lemon juice
-1 tsp vanilla
-3 tbsp maple syrup
-pinch of sea salt
►Blend in small blender jar until smooth
►Transfer to airtight container
►Chill until thickened (it’s best to chill overnight for thickest results. Or if you don’t want to wait, use it right away as a dip instead)
►Store in fridge for up to 3 days, for longer storage you can freeze it for several months
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