Vanilla Bean Cheesecake Stuffed Strawberries

Another light fruit-based dessert!  You’re going to see PLENTY of these in the near future.

I actually made these for breakfast.  Well, a post-breakfast snack.  That’s the same, right?

So good.  Way simpler than you’d think.  Satisfying.  Guilt-free.

These seriously took 20 minutes total to make.  And about 2 minutes to eat.  Talk about a quick snack!

serves 2
12 strawberries
1/2 C vegan cream cheese
2 T pure maple syrup
seeds from 1 vanilla bean
1 T coconut oil
optional: graham crackers, crushed for garnish

Soften the coconut oil.  Then combine everything except the strawberries in a bowl.  Blend thoroughly with a hand mixer.  Make sure there aren’t any little chunks of coconut oil in there (if you’re going to use a piping bag – otherwise it’s not as big a deal.)


Pop the cheesecake mixture into the fridge while you prepare your strawberries.  Pick out strawberries that stand well on their green ends.  Then use a paring knife to quarter the berries, but don’t slice them all the way through.

Put your cheesecake into a piping bag with a star tip (or just into a ziploc with the tip of one corner cut off!), and fill up the middle of each strawberry.

Crush a graham cracker or pile of bunny grahams up and sprinkle on top!

Cheesecake stuffed strawberries.

Hello, spring.

I’m thinking you may see many versions of this coming up.  Chocolate-filled, vegan nutella-filled, maybe peanut butter-filled.  Just you wait to see a raw cashew based version of these!  Even more nutritious!  But that required a trip to the store, sooooo not this time 🙂

Nutrition facts per serving (doesn’t include graham cracker crumbles): Calories: 165; Calories from Fat: 77; Total Fat: 8.6g; Saturated Fat: 6.4g; Sodium: 39mg; Total Carbohydrates: 22.1g; Dietary Fiber: 1.0g; Sugars: 16.3g; Protein: 0.7g