Skillet Cheesecake Stuffed Strawberries
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
Skillet Cheesecake Stuffed Strawberries sits in the Desserts section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 cup raw cashews
- ¼ cup refined coconut oil, melted
- 2½ tablespoons full-fat canned coconut milk
- 2½ tablespoons freshly squeezed lemon juice
- 2½ tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 pound strawberries
- 2 crunchy paleo cookies, skippable
Method
Set the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) pour off the cashews and keep nearby.
Take out a powerful blender (a Vitamix, Blendtec, or Ninja is needed to produce a silky smooth texture). Tip in the drained cashews, melted coconut oil, coconut milk, lemon juice, maple syrup, vanilla extract and salt to the blender.
Blitz the filling ingredients on high speed until very smooth.
Set a pastry bag or a zip-top quart-sized plastic bag in a pint-sized jar to keep it upright. Tip the cheesecake mixture into the bag, seal the top, and chill in the refrigerator until stiff (about 3 hours and up to a day).
When the cheesecake filling is ready, use a small paring knife to hollow out each strawberry.
Pipe the paleo cheesecake filling into the hollowed out strawberries. If the filling starts getting too soft, place the bag in the fridge or freezer to solidify again before filling the rest of the strawberries.
If you want to add crushed ”graham crackers” to these strawberry cheesecake bites, grab a couple of a reliable store-bought crunchy paleo cookies and smash them up in a mortar and pestle or in a plastic bag. Scatter the paleo cookie crumbs on top of the cheesecake stuffed strawberries right before serving.
Kitchen notes
- Make ahead instructions: There are several steps you can do ahead of time.
- First, you can soak the cashews up to 4 days ahead—just pour off them and keep them in an airtight container in the fridge until you’re ready to make the filling.
- Next, you can blend up the filling up to a day ahead and store it in the fridge in a piping bag or Ziploc bag.
