Vegan Cheesecake-Stuffed Strawberries dipped in Chocolate
Prep time
Total time
Be sure to select large, plump strawberries to ensure a good ratio of fruit to cheesecake to chocolate in every bite.
Author: Hannah Kaminsky
Serves: 4 to 6 Servings
Ingredients
- 1 lb fresh strawberries
- 1 8-ounce package dairy-free cream cheese alternative (see notes in post above for options)
- ¼ cup organic powdered confectioners' sugar
- ½ teaspoon vanilla bean paste or extract
- ½ teaspoon lemon zest
- 1 cup (6 ounces) dairy-free dark chocolate chips
- ½ teaspoon coconut oil
- 2 to 3 tablespoons graham cracker crumbs(see notes in post above for options)
Instructions
- Wash and very thoroughly dry the strawberries. Use a sharp paring knife to slice off the stem and attached leaves on each strawberry. Carve out the center carefully, removing the core and a little bit around it to accommodate the filling.
- In a mixing bowl, beat the cream cheese alternative, sugar, vanilla, and zest with a hand mixer until completely smooth.
- Transfer the dairy-free cheesecake mixture to a pastry bag or a zip-top bag with the corner snipped off, and carefully pipe the filling into your prepared, hollowed out berries. Mound it slightly over the top of each strawberry for the most visual impact.
- Once all strawberries are filled, set out a sheet of waxed paper nearby and melt the chocolate with the coconut oil.
- Gently dip half of each strawberry into the liquid chocolate. Allow the excess coating to drip off before carefully placing the chocolate-covered berry on the wax paper. Repeat until all the berries are all half-dipped. Let the chocolate-covered strawberries set up in a cool place.
- Sprinkle the graham cracker crumbs lightly over the dairy-free cream cheese mixture to finish. Refrigerate berries until ready to serve; best if served within six hours.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cheesecake-stuffed-strawberries