Description
Light and easy stuffed strawberries made with a homemade cashew cheesecake whip and fresh berries. Perfect for a sweet summer side!
Ingredients
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!)
For Serving:
- 2 pints of fresh strawberries
- 1/2 cup of fresh blueberries
- Bare Snacks Simply Banana Chips, crushed
Instructions
- 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.
- Prep Time: 1 hr 15 mins
- Cook Time: 0 mins
- Category: Dessert, Snack, Side
- Method: No-Bake, Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free