Vegan Cheesecake Stuffed Chocolate Dipped Strawberries

These vegan cheesecake stuffed strawberries would make the perfect sweet treat for Mother’s Day!  They are so delicious, and fairly simple to make and they could be made a day ahead of time if you needed to do so!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. In a food processor, combine the vegan cream cheese, coconut oil, maple syrup, and vanilla until smooth.  Spoon into a pastry bag or ziplock bag and set aside.
  2. Remove the stems and centers of the strawberries.
  3. Melt the chocolate in the top of a double boiler until smooth.
  4. Dip the strawberries into the chocolate about half way up from the bottoms of them, and set them on a parchment lined tray.  When they are all dipped, put them in the freezer until the chocolate is firm.
  5. Using the pastry bag, pipe the cheesecake mixture into the holes in the top of the strawberries and set them back onto the tray (if you used the ziplock bag cut one of the corners off so you can squeeze out the cheesecake mixture). Once they are all piped, refrigerate until ready to serve!

These keep for about 3 days in the refrigerator, covered.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level

  • Beginner
  • Easy