When I want a sweet treat that feels a little special, I usually do not want to turn on the oven.

That is why I love making these dairy free protein cheesecake stuffed strawberries. They come together fast and look like fancy little desserts.

Many people miss the rich taste of cheesecake after cutting out milk products. This version is completely dairy free, so you can enjoy that classic flavor without any stomach trouble.

The filling uses simple plant ingredients and a boost of protein powder to help keep you full and satisfied.

A sprinkle of crushed graham crackers on top gives you the perfect crunch in every single bite.

Why This Recipe Is a Keeper

Classic Cheesecake Flavor – Dairy free cream cheese and fresh lemon zest create that iconic tangy taste you love in cheesecake.

Hidden Protein Boost – Vanilla protein powder and Greek style yogurt turn every sweet bite into a satisfying and wholesome treat.

Incredible Texture Combo – You get juicy fresh fruit, velvety smooth filling, crunchy graham crumbs, and rich chocolate in one bite.

No Baking Needed – You can whip up this fancy chilled dessert fast without ever having to turn on your hot oven.

Here’s What You’ll Need

For the Strawberries

16 Large Strawberries

For the Cheesecake Filling

4 oz Dairy Free Cream Cheese, Softened
1/2 cup Plain Dairy Free Greek Style Yogurt
1/3 cup Dairy Free Vanilla Protein Powder
3 tbsp Powdered Sugar
1 tsp Lemon Zest
1 tsp Vanilla Extract
1 pinch Salt

For the Topping

1/3 cup Dairy Free Graham Cracker Crumbs
1 oz Dairy Free Dark Chocolate, Melted

How to Make It

Step 1

Rinse the strawberries and dry them completely, since the filling will not stick to wet berries.

Cut off the leafy tops and use a strawberry huller or a small spoon to hollow out the center of each berry. Trim a tiny sliver from the pointed end so each strawberry stands upright.

Step 2

In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy, about 1 minute.

Step 3

Add the yogurt, protein powder, powdered sugar, lemon zest, vanilla and salt, then beat until thick, fluffy and completely lump free. If the filling feels soft, chill it for 15 minutes so it pipes into tall, defined swirls.

Step 4

Spoon the filling into a piping bag fitted with a star tip, or into a zip top bag with one corner snipped off. Pipe the filling into each strawberry, filling the center and finishing with a swirl on top.

Step 5

Gently dip the piped tops into the graham cracker crumbs so they look like mini cheesecakes.

Step 6

Drizzle with the melted chocolate and chill for 30 minutes before serving. These are best enjoyed the same day, while the berries are juicy and the crumbs are still crisp.

Recipe Tips

Make Tiny Cuts on the Bottom

You’ll get the best results if you only shave off a paper-thin slice from the pointed end of each strawberry.

If you cut too deep, you will create a hole straight into the hollow center.

That will cause your cheesecake filling to leak right out through the bottom as soon as you pipe it in.

Dry the Inside of the Berries

After you scoop out the centers, strawberry juice will quickly pool in the empty cavities.

I recommend rolling up a clean paper towel and gently dabbing the inside of each berry before filling.

This keeps the dairy-free cheesecake mixture from sliding around or turning runny inside the fruit.

Fully Soften the Cream Cheese

Dairy-free cream cheese is much firmer than regular cream cheese when it comes straight out of the fridge.

From my experience, leaving it on the counter for 30 minutes before mixing makes a huge difference.

If it is too cold, it will leave tiny stubborn lumps in your filling that are almost impossible to beat out.

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