Recipe for Cheesecake Strawberries

This red, white, and blue Recipe for Cheesecake Strawberries is perfect for this year’s 4th of July celebration! 

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Fruit + Superfood Crumble

  • 32 ounces organic fresh strawberries, washed and dried
  • Organic fresh blueberries, washed and dried (amount is up to preference, but I used 11 ounces)
  • 3 tablespoons hemp seeds, or more up based off of preference 

Vegan Cream Cheese 

  • 2 cups cashews, soaked for 3 hours prior to beginning recipe
  • 1/2 cup lemon juice
  • 1/4 cup coconut oil, room temperature, soft enough to easily scoop
  • 1/4 cup + 2 tablespoons honey, swap for maple syrup if vegan
  • 1 teaspoon vanilla extract


  1. Begin by soaking cashews in enough water to cover for 3 hours. 
  2. Place cashews in a high speed blender (like this one), and add in lemon juice, coconut oil, honey, and vanilla extract.
  3. Blend until smooth, and then place in a piping bag (I LOVE this Icing Decorator from Pampered Chef). Set aside.
  4. Wash and dry the strawberries, and place on cutting board.
  5. Cut off stems, and then cut strawberries lengthwise (Click here for my favorite knife).
  6. Use a small scooper (I used a 1/8 teaspoon) to gently carve out middle of strawberries, being sure to leave enough to maintain stability of the strawberry.
  7. Pipe cream cheese into center of strawberries, and top with desired amount of blueberries. 
  8. Continue this process until all strawberries are gone. 
  9. Sprinkle all Cheesecake Strawberries with hemp seeds, and serve immediately, or refrigerate until serving. 
  10. Enjoy!

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