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Light and easy stuffed strawberries made with a homemade cashew cheesecake whip and fresh berries. Perfect for a sweet summer side!
Memorial Day is upon us, friends.
For those of you who’ve been following me on Instagram, you might know that I haven’t seen my parents since before COVID.
I’ve waved at them from behind their sliding glass door several times for gift exchanges, but I haven’t wrapped them or my sister in a big bear hug since 2019.
We’re planning some sort of a cookout to reunite on Memorial Day weekend– the first weekend two weeks after all of us are fully vaccinated.
So I’m *really* excited to begin making food to share this summer, starting with these stuffed strawberries.
These Cashew Cheesecake Stuffed Strawberries are perfectly presentable for spring and summer entertaining this year.
They’re light and easy, made with a homemade cashew cheesecake whip and fresh berries, perfect for a quick and creative sweet summer side!
The inspiration for this recipe came from Google images.
I was searching for some fun red, white, and blue recipes that, well, weren’t a generic flag cake.
Nothing against flag cakes and all, but I wanted something lighter and fun.
But still patriotic and sweet for summer.
Enter the Cheesecake Stuffed Strawberries, complete with bright red berries, a whipped cream center, and a bouncy blueberry on top.
Perfect, I thought.
Except that whipped cream is hardly vegan.
But homemade Cashew Cheesecake Whip, on the other hand, is…!
For the Cashew Cheesecake Whip, you need:
- raw cashews
- pure maple syrup
- fresh lemon juice
- Himalayan sea salt
- filtered water
First, make the Cashew Cheesecake Whip.
It’s so easy to blend up in a high-speed blender!
Add all of the ingredients to the blender and process them until they’re smooth and creamy, adding water in smaller increments to facilitate blending.
Taste the mixture and add more maple syrup for sweetness as desired and a little lemon for tartness.
Transfer the mixture to a bowl and chill it in the freezer for at least an hour to allow the whip to thicken.
For this recipe, you want the consistency to be thick and scoop-able.
The longer it chills, the thicker it will get!
For serving, you need:
- fresh strawberries
- fresh blueberries
- Bare Snacks Simply Banana Chips
While the cheesecake whip is freezing, you can go ahead and prepare your strawberries.
Cut the leafy green stems from the berries so the strawberries can sit cut-side down.
Cut a deep “X” from the tip down, being careful not to cut all the way through.
You want the strawberries to be able to open up; kind of like those origami fortune tellers that we made as kids– remember?
For this recipe, I recommend grabbing bigger strawberries, if possible.
And remember; the strawberries don’t have to be perfect!
After the strawberries are cut and crossed, go ahead and select your blueberries.
You can also crush your Bare Snacks Simply Banana Chips during this time.
These 1-ingredient banana chips are the *best*.
They’re sweet and crunch without any added sugars or oils.
In this recipe, they make the perfect crunch on top!
I like to crush mine by adding to a ziplock bag and roughly crumbling with your hands or a rolling pin.
Once the cashew cheesecake whip is done, you can start to assemble the stuffed strawberries.
Gently open up each strawberry “X” and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip.
If you don’t have a piping bag, you can also cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
It won’t look quite as fancy, but it works just fine!
You can also go the really “lazy” route and spoon the mixture inside, but I found that this is hard to do without getting cashew whip all over the sides.
Pick your method and go wild!
Once the strawberries are filled, top them with a sprinkle of banana chips and a single blueberry.
After that, you can enjoy immediately after assembling or chill them first!
I think these treats are best served after the strawberries have been chilled for at least an hour in the fridge.
They’re absolutely perfect to make and share for Memorial Day, the Fourth of July, or any summer celebration you want to rock the red, white, and blue.
You can assemble them in advance and store in an airtight container in the refrigerator for up to 3 days.
If you have any leftover cashew cheesecake whip, I recommend using it in breakfast bowls, or as fruit or cracker dip.
If you make these Cashew Cheesecake Stuffed Strawberries, I’d love to hear what you think.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
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For the Cashew Cheesecake Whip:
- 3/4 cup raw cashews, soaked 2-3 hours and rinsed
- 3 tbsp pure maple syrup
- 1 tsp fresh lemon juice
- Pinch of Himalayan sea salt
- 2–4 tbsp filtered water (start with 2 and work your way up!)
- 2 pints of fresh strawberries
- 1/2 cup of fresh blueberries
- Bare Snacks Simply Banana Chips, crushed
- First, make the Cashew Cheesecake Whip. Combine the first five ingredients in a high-powered blender, and blend until smooth and creamy, adding water in 1 tablespoon increments as necessary to facilitate blending.
- Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken. The longer it chills, the thicker it will get! You want it to be thick and scoopable for this recipe.
- While the cheesecake whip is freezing, prepare your strawberries. Cut the stems from the strawberries, so the strawberries can sit cut-side down. Cut a deep “X” from the tip down, being careful not to cut all the way through.
- Once the cashew cheesecake whip is done, you can start to assemble the stuffed strawberries. Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. If you don’t have a piping bag, simply cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way. It won’t look quite as fancy, but it works!
- Top each filled strawberry with a sprinkle of banana chips and one blueberry. These are best served after the strawberries have been chilled for at least an hour. Store them in them in an airtight container in the refrigerator for up to 3 days.
- Category: Dessert, Snack, Side
- Method: No-Bake, Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
Photography by Hot Pan Kitchen