Landscape photo of Cheesecake Stuffed Strawberries and Raspberries

Cheesecake Stuffed Strawberries and Raspberries (Vegan Gluten-Free)

These Cheesecake Stuffed Strawberries and Raspberries are an easy and delicious healthy snack great for summer and all year long. They are quick to prepare, naturally vegan and gluten-free.

I just love berries in the summer and would happily snack on a whole punnet of strawberries or raspberries. But when you want to take them up to the next level, instead of just adding chocolate, I’ve added a cheesecake-style mousse filling that is wholesome, high protein and totally delicious. These are great for all the family and you can play around with the flavours, too.

Cheesecake Stuffed Strawberries and Raspberries
Cheesecake Stuffed Strawberries and Raspberries

Why will I love these stuffed berries?

These Cheesecake Stuffed Strawberries and Raspberries are such a great snack, they are:

  • Fruity, chocolatey and naturally sweet
  • Ready with minimal effort
  • Easy to make for all the family
  • Great straight from the fridge – so a good idea to snack prep
  • Naturally vegan, gluten-free and high in protein
  • Made with good-for-you ingredients
  • Fancy enough to serve as dessert to guests

If you already know you love these Cheesecake Stuffed Strawberries and Raspberries then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Cheesecake Stuffed Raspberry in half
Cheesecake Stuffed Strawberries and Raspberries

What ingredients do I need?

The ingredient list is short and simple:

  • Strawberries and raspberries: fresh is always best as frozen berries have lots of excess moisture. The bugger the berries, the more room for filling.
  • Coconut yoghurt: this is my favourite as it’s thick and creamy but other dairy-free Greek-style yoghurts will be great. I’ve used vanilla yoghurt for extra flavour but natural/plain is also good.
  • Smooth peanut butter: for mixing into the cheesecake mousse. The richer peanut butters are my favourite and if you want to make these nut or peanut-free, swap this for tahini or almond/cashew butter.
  • Maple syrup: to help with the creamiest texture. we only use 1 tbsp of syrup for the entire recipe so it does not add a lot of sugar but helps with the mix.
  • Vanilla protein powder: this makes the yoghurt turn unto a cheesecake mousse texture and adds a lot of natural sweet and vanilla flavour. See below for flavour options. Without the protein powder, the yoghurt mix is not quite thick enough so I do recommend using it, but you might be OK without it.
  • Chocolate: for coating the berries. I used a dark orange chocolate as the flavour worked so well but any dairy-free chocolate is great.
  • Coconut oil: not essential but when melted together with the chocolate, it helps the chocolate to set more quickly, shiny and they’re better to bite into.
  • Crushed hazelnuts: these are an extra for rolling the berries into once covered in chocolate. I love the crunch they add and for a nut-free option you can use cacao nibs or desiccated coconut.

How do I make these Cheesecake Stuffed Strawberries and Raspberries?

These snacks are fun and easy to make:

  • Stir together all the ingredients for the cheesecake: in a bowl and rest in the fridge.
  • Core the strawberries so you have a hole for the filling: don’t throw away the middle, you can eat this!
  • Spoon or pipe the cheesecake into the strawberries and raspberries: to fill to the top.
  • Place on a parchment lined tray and freeze: for 20 minutes till firm.
  • Melt the chocolate and coconut oil: and pour into a glass or bowl.
  • Dip the berries into the chocolate: filling side down and allow the excess to drip off.
  • Roll in the hazelnuts or other toppings: and place back on the parchment.
  • Chill for 10 to 15 minutes: or until set and then enjoy.

What other flavours can I make?

You can turn these Cheesecake Stuffed Strawberries and Raspberries into any flavour by switching up the flavour of the yoghurt and/or the protein powder. Try a chocolate orange, salted caramel or a strawberry protein with strawberry coconut yoghurt.

Are these gluten-free and nut-free?

Yes these are naturally gluten-free and to keep these peanut or nut-free, swap the peanut butter for another nut butter like cashew or almond butter or a nut-free option is to use tahini or sunflower seed butter. Also swap the hazelnuts for cacao nibs or desiccated coconut. Check that your yoghurt, protein and chocolate are nut and gluten-free, where needed.

A bowl of Cheesecake Stuffed Strawberries and Raspberries
Cheesecake Stuffed Strawberries and Raspberries

Can I use other fruits?

Any fruit that you can core can be used here or you can spread the cheesecake on top of apple and banana slices, freeze them and then drizzle with chocolate.

How long do they last?

You can keep these Cheesecake Stuffed Strawberries and Raspberries in a sealed container for up to 1 week in the fridge.

Close up of Cheesecake Stuffed Strawberries and Raspberries
Cheesecake Stuffed Strawberries and Raspberries

I love these, what else can I make?

I hope you are going to love these Cheesecake Stuffed Strawberries and Raspberries and for more snack ideas, how about my:

Cheesecake Stuffed Strawberries and Raspberries (Vegan Gluten-Free)

  • Servings: 4 (makes 40)
  • Difficulty: easy
  • Print

These Cheesecake Stuffed Strawberries and Raspberries are an easy and delicious healthy snack great for summer and all year long. They are quick to prepare, naturally vegan and gluten-free.

Ingredients

    For the Cheesecake Mousse:
  • 120g thick vanilla or plain coconut yoghurt
  • 30g smooth peanut butter
  • 1 tbsp maple syrup
  • 20g vegan vanilla protein powder
  • For the Fruits:
  • 20 strawberries
  • 20 raspberries
  • For the Chocolate:
  • 80g dark chocolate buttons or chopped
  • 1 tbsp coconut oil
  • 4 tbsp crushed hazelnuts

Directions

  1. Prepare the mousse by stirring together all the ingredients till smooth. Place in a piping bag with a small nozzle and chill in the fridge.
  2. Meanwhile, pick the greens off the strawberries and use a small knife to core out the middle (save this bit for eating later) and repeat with all the strawberries.
  3. Using the piping bag, fill each strawberry hole and the middle of the raspberries with the cheesecake mousse and place on a parchment lined tray. Freeze for 20 minutes, until firm.
  4. Chop the chocolate small and melt together with the coconut oil. Once set, dip each strawberry and raspberry into the chocolate to seal the cheesecake-filled end. Allow the excess to drip off and quickly dip into the hazelnuts. Place back on the tray and chill in the fridge for 10-15 minutes or until set.
  5. Enjoy straight away or keep in the fridge for up to 1 week in a sealed container.
Landscape photo of Cheesecake Stuffed Strawberries and Raspberries
Cheesecake Stuffed Strawberries and Raspberries

I look forward to hearing what you think of these Cheesecake Stuffed Strawberries and Raspberries so please let me know in the comments below. If you do make these snacks, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With stuffed berries of love x

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