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Cheezecake Stuffed Strawberries


  • 24+ fresh strawberries, (1 1/2 to 2 lbs, depending on how much you fill them)
  • 1 package Daiya Plain Cream Cheese Style Spread
  • 1/2 cup powdered sugar
  • 1 tsp natural vanilla extract
  • 1/2 cup fresh Blueberries
  • 1/4 cup gluten-free graham cracker crumbs, (optional)


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.

Beat the Daiya Plain Cream Cheese Style Spread, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.

Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.

Top each filled strawberry with a blueberry and a pinch of gluten-free graham cracker crumbs. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.

Tips for cooking with Daiya

20 min
Total Time
10 min
Prep Time
10 min
Cook Time

Free of these allergens

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