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Strawberries Stuffed With Raw Cheesecake

  1 rater(s)

There’s no shame in treating yourself to a little dessert while you are cleansing, especially when you are consuming a dessert as delectable as this one. The refreshing, tart strawberry is the perfect vessel for the nutty sweetness of the raw cheesecake filling. We hope you like it!

  • Prep Time: 10m
  • Total Time: 10m


  • 1 c raw cashews (soaked in water overnight and then drained)
  • 1 c raw cashews (soaked in water overnight and then drained)
  • 2 tbsp. coconut oil, melted and cooled
  • 3 tbsp. freshly squeezed lemon juice
  • 3 tbsp. pure 100% maple syrup
  • 1 tsp. alcohol-free vanilla extract
  • 3 tbsp. filtered water
  • a pinch of sea salt
  • 16 oz ripe strawberries


  1. Add the soaked cashews (just cashews and no soaking liquid), coconut oil, lemon juice, maple syrup, vanilla extract, water, and sea salt to a blender and puree until smooth to create the cheesecake filling.
  2. Empty the raw cheesecake mixture into a bowl, cover with plastic, and refrigerate for about two hours.
  3. Rinse the strawberries and remove the tops and bottoms (so they can stand upright) and use a pairing knife or melon baller to scoop out each strawberry.
  4. Remove the cheesecake filling from the fridge and spoon it into a plastic sandwich bag. Cut the corner off one tip of the bag and begin piping the mixture into the hulled strawberries.
  5. Serve and enjoy!