Vegan Strawberry Cheesecakes

vegan strawberry cheesecake

Dessert. Everyone’s favorite word.

Switch up your dessert menu with these Layered Vegan Strawberry Cheesecake Minis from Kristina LaRue. They’re a tasty spin on tradition, and a great way to get your eight strawberries a day.

One serving of eight strawberries is filled with potassium, fiber and antioxidants. They’re also  naturally sweet, yet low in sugar, making these Layered Vegan Strawberry Cheesecake Minis a guilt-free option.

Dig in!

Mini Vegan Strawberry Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8, 4-oz serving jars
  • ⅔ cup raw pecan halves
  • 4 Medjool dates, pitted
  • 2 cups whole raw cashews, soaked and water removed
  • 2 tbsp 100% pure maple syrup
  • ⅔ cup unsweetened vanilla almond milk
  • Pinch of coarse sea salt
  • ½ cup freeze-dried California Strawberries
  • ½ cup fresh-sliced California Strawberries
  • 6 medium California Strawberries, sliced in half, for topping
Instructions
  1. Using a high-powered blender or food processor, pulse pecans and dates together until ground. Add 1 tablespoon pecan-date mixture into each serving jar, and press into bottom to form crust.
  2. In same blender or food processor, add cashews, maple syrup, almond milk and sea salt. Blend slowly at first, and increase speed until mixture is completely smooth and creamy.
  3. Spoon 2 tablespoons of the mixture into each serving jar, and spread to form even layer.
  4. Add ½ cup freeze-dried and ½ cup fresh-sliced strawberries to blender; blend with remaining cheesecake mixture until strawberries are fully incorporated and mixture is smooth.
  5. Divide strawberry-cashew mixture evenly into each serving jar, and spread to form layer; top each mini cheesecake with half a strawberry.
  6. Chill in refrigerator for at least 15 minutes to set; keep refrigerated until ready to serve.
  7. Note: We recommend soaking raw cashews in hot water for at least 15 minutes, or overnight.
Nutrition Information
Calories: 292 Fat: 19g Saturated fat: 3g Carbohydrates: 25g Sugar: 15g Sodium: 24mg Fiber: 3g Protein: 6g Cholesterol: 0mg

 


Strawberry Tiramisu

Strawberry Tiramisu

Check out this unique – and delicious – spin on tiramisu from Cowgirl Chef! This strawberry tiramisu will hopefully inspire you.

The strawberries give this tiramisu an aesthetic pop of color, an extra punch of flavor and tasty health benefits. In fact, just one serving of 8 strawberries a day are a great source of potassium, folate, fiber and antioxidants. 

This strawberry tiramisu really does hit the spot – give it a try!

Strawberry Tiramisu
Author: 
Serves: 8-10 servings
 
Ingredients
  • 2 tbsp cocoa powder + more for dusting
  • 1 cup brewed strong coffee
  • 1 (7-ounce) package ladyfingers (24)
  • 4 extra large eggs
  • ½ cup sugar
  • pinch sea salt
  • 2 (8-ounce) containers mascarpone
  • 16 oz California strawberries, hulled and thinly sliced
Instructions
  1. Whisk the cocoa powder and coffee together in a medium bowl. Set this aside.
  2. Cut the ladyfingers into small pieces, about 1½ inches long. Set these aside.
  3. Put the eggs, sugar, and pinch of salt in the top of a double-boiler over simmering water. Stir constantly for 5 minutes or until it’s slightly warm. Pour this into your mixer bowl with a whisk attachment.
  4. Whip the egg mixture until it’s very thick, about 5 minutes. Add the mascarpone (it’s fine cold, directly from the fridge) in spoonfuls while the mixer is running. You may lose volume, so let the mixer go until the mixture thickens again, for another 5 minutes.
  5. To assemble your tiramisus, dip the sliced ladyfingers one at time into the coffee/chocolate mixture, leaving them only for 1 or 2 seconds, then layer them in your serving glasses. (You don’t have to be too precise with the layering that comes next; in fact, you want this to more like a parfait than a traditional molded tiramisu.) Add a heaping tablespoonful of mascarpone filling, smooth it out slightly, then dust with chocolate. Add a few sliced strawberries. Repeat with the ladyfingers, filling, and chocolate dusting and decorate with a few sliced strawberries. Refrigerate until ready to serve.

 


Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles

Looking for a fun way to get your 8 strawberries a day in? Try these strawberry hibiscus popsicles from The Other Side of The Tortilla!

Strawberries are available all year-round and are bursting with antioxidants, vital nutrients and dietary fiber. Now, who wants a popsicle? You’re in for a healthy treat!

Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles
Serves: 10 2.5-ounce popsicles
 
Ingredients
  • 2 cups strawberries, hulled
  • 1 cup water
  • ½ cup dried hibiscus flowers
  • 3 tbsp brown rice syrup
  • ½ cup water or coconut water
Instructions
  1. Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
  2. In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
  3. Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
  4. Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and ½ cup water or coconut water to a blender and blend on high until you have a smooth consistency.
  5. Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
  6. Notes: To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.

 


Strawberry Granola Yogurt Pops

California Strawberries Strawberry Granola Yogurt Pops

Strawberry Granola Yogurt Pops made with California Strawberries-Yum!

Strawberry Granola Yogurt PopsWe love this recipe and post from Jennifer Farley at Savory Simple – Enjoy!

I love enjoying yogurt pops during the hot summer months. They’re a healthy, easy-to-prepare snack that everyone loves! Strawberries add the perfect level of brightness, flavor and beautiful color, and I’ve packed a ton of them into this recipe. It feels like having dessert! I like using some granola for a bit of texture as well. While you could throw a bit extra into the pops themselves, they lose some of that texture when mixed with the yogurt. Sometimes as the popsicles begin to melt, I like to dip them in more granola for extra crunch!

There’s a reason I can never get enough strawberries. Just one serving of eight strawberries is packed with Vitamin C, fiber, potassium, folate and antioxidants. How could I not want to enjoy eight strawberries a day!

Strawberry Granola Yogurt PopsStrawberry Granola Yogurt Pops

Strawberry Granola Yogurt Pops
Prep time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 20 oz California Strawberries, hulled
  • 1¾ cup plain, unsweetened yogurt (either whole milk or greek)
  • Maple syrup or honey to taste (I used 2½ tablespoons maple syrup)
  • 1-2 tbsp granola
Instructions
  1. Puree the strawberries and yogurt in a blender.
  2. Taste, and add desired sweetener to taste (strawberries can vary in sweetness).
  3. Pour into pop molds, leave about ½ inch space at the top. Add granola and gentle press down to help pack it in place.
  4. Add popsicle sticks and freeze for at least 4 hours.
Notes
I used this popsicle maker. Other pop makers might use slightly more or less mix.

 


Roasted Strawberries Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream RecipeRoasted Strawberries and Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream are a great pair for dessert on any occasion!

Simply hearing the words “strawberries and cream” brings me tremendous joy. There’s something so perfect and decadent about the combination, whether it’s a bowl of fresh strawberries and freshly whipped cream, a classic strawberry shortcake, or a more elegant dessert. When I recently came upon clotted cream at the grocery store, I immediately knew I wanted to pair it with strawberries. In case you’re unfamiliar, clotted cream is a thick, spreadable cream with a high fat content. It’s a UK product, but I’ve been finding it more frequently in the states, and I love throwing it into desserts for some added luxury. If you can’t get your hands on clotted cream, fear not. Mascarpone cheese can be substituted in this recipe as well. It’s thicker, but the flavor is similar and it will yield very similar results. Creme fraiche would also work.

Roasting strawberries is a wonderful way to enhance their flavors. The recipe will still work if you simply puree the berries without roasting them first, but I highly recommend taking this extra step. Also, since the base needs to be very cold before it goes into the ice cream maker, I like dividing this recipe into two parts when I manage to plan in advance. Basically, I follow steps 1-5 the day before I plan to serve the ice cream, and let it chill overnight in the refrigerator. It’s ready to go in the morning! (Note: I recommend doing this with all ice cream recipes when possible).

Roasted Strawberries and Clotted Cream Ice Cream

 

 

Roasted Strawberries and Clotted Cream Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 1 lb California Strawberries, hulled
  • ¾ cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup half-and-half
  • ⅔ cup clotted cream
  • ½ tsp pure vanilla extract
  • Optional: 1 tablespoon orange liqueur, such as Grand Marnier
Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Place the strawberries in a large bowl, and toss with ¼ cup of the sugar to coat evenly. Spread on the prepared baking sheet and roast for 15-20 minutes, stirring and gently flipping the strawberries every 5 minutes. Allow to cool briefly, then transfer the berries and roasting liquid back into the same bowl. Use an immersion blender to puree (a regular blender or food processor will also work).
  2. In a large bowl, vigorously whisk together the egg yolks and remaining sugar.
  3. Place the half-and-half, clotted cream and vanilla in a medium saucepan over medium-high heat. Gently stir the mixture a few times as it heats up to help the clotted cream melt into the other ingredients.
  4. Once the cream is just simmering, turn the heat to low. Briefly re-whisk the yolks, then ladle in the cream while whisking. Carefully pour the mixture back into the saucepan, using a spatula to scrape everything out of the bowl. Over low heat, stir the mixture for several minutes until it thickens slightly and coats the back of the spatula. Stir in the pureed strawberry mixture, along with the orange liqueur, if using. (Note: adding some alcohol to ice cream improves its texture).
  5. Pour the ice cream base into a clean container (I like to use a quart-sized liquid measuring cup), and press plastic film directly against the surface to prevent a skin from forming. Place in the refrigerator and chill until very cold.
  6. Prepare in an ice cream machine according to manufacturer's instructions.

This post was created by Jennifer Farley from savorysimple.net.


Chocolate Strawberry Parfait

When it comes to power food combos, nothing beats strawberries and chocolate. Although dipping strawberries in melted chocolate is a delicious (and foolproof!) way to enjoy this food pairing, I thought it’d be fun to create a recipe that incorporated a few other foods that my kids and I enjoy eating, like pudding, graham crackers, and yogurt. So Chocolate Strawberry Crunch Parfaits were a great option!

Since I’m not a great baker and I don’t have time to craft intricate recipes, I decided to keep it simple and just add a bunch of juicy, seasonal and nutrient-rich California strawberries into a beautiful parfait. Like the character, Donkey, from the movie Shrek said, “You know what everybody likes? Parfaits. Parfaits are delicious!” I agree! Not only are parfaits delicious, they are simple to make and look beautiful when served in clear glasses.

In my Chocolate Pudding Crunch Parfaits, I took sugar free instant chocolate pudding mix, added milk, creamy and protein-rich Greek yogurt, and a bit of whipped topping, then folded in a bowl of diced strawberries. I took this rich pudding mix and layered it over crumbles of chocolate graham crackers and sliced, sweet strawberries. How can this dessert get any better? Shavings of dark chocolate over the whole thing, that’s how!

If you’re wondering how this recipe is healthy, you can rest easy knowing that in each parfait, you’re not only getting a dose of bone-building calcium from milk and yogurt in the pudding, you’re also getting at least one serving of fruit. That’s right! Between the diced strawberries in the pudding and the sliced ones between the crunchy grahams and creamy pudding, you are getting your #8aDay of strawberries. Here are three health highlights about this sweet superfood:

  • One serving of eight strawberries has more vitamin C than an orange, which has 140% of the recommended daily value (RDI). (USDA 2017. National Nutrient Database for Standard Reference)
  • A 2012 study published in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years.
  • The American Diabetes Association identifies berries, including strawberries, as one of their Top 10 Diabetes Superfoods because they have a low glycemic index and because they are packed with cancer fighting antioxidants and dietary fiber.

Chocolate Strawberry Crunch Parfait Recipe

Have the kids help you assemble these Chocolate Pudding Crunch Parfaits for a special dessert or impress your friends at your next gathering by serving them in pretty, stemless wine glasses. Whatever the occasion (or the excuse!), enjoy!

Chocolate Strawberry Crunch Parfaits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 (1.4 oz) package sugar-free chocolate instant pudding mix
  • 2 cups skim milk
  • 5.3 oz plain Greek yogurt
  • ½ cup whipped topping
  • 2 cups California strawberries, diced
  • 16 strawberries, sliced (save 4 for garnish)
  • 4 sheets (about ¾ cup) chocolate graham crackers, crushed
  • 1 tbsp dark chocolate shavings
Instructions
  1. Whisk first 2 ingredients in a large bowl until blended and smooth. Fold in yogurt and whipped topping. Chill in refrigerator for about 10 minutes or until firm. Gently fold strawberries into pudding mix. Set aside.
  2. Spoon about 1 tablespoon graham cracker crumbles into each glass. Top crumbles with a layer of sliced strawberries, then add about ¼ cup of pudding. Repeat layers.
  3. Top the second layer of pudding with a dollop of whipped topping, a single strawberry and chocolate shavings.
  4. Serve immediately or chill for about 10 minutes.

This post was created by Christy Wilson from christywilsonnutrition.com.


Strawberry Yogurt Cones Recipe

Strawberry Yogurt Cones

This Strawberry Yogurt Cone Recipe is a simple and easy dessert! Yogurt topped with tasty California Strawberries. Find more recipes and ideas here!

Strawberry Yogurt Cone Recipe

Strawberry Yogurt Cones
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup fresh California strawberries, stemmed and halved
  • 1 cup non-fat yogurt, plain, vanilla or lemon
  • 4 waffle cones
  • Colored sprinkles or granola, for garnish
Instructions
  1. In bowl, gently mix together strawberries and yogurt.
  2. Spoon into waffle cones, dividing mixture equally.
  3. If desired, garnish with sprinkles or granola. Serve with spoons.

 

Check out more California Strawberry Recipes here!


Chocolate Strawberry Cake

Valentine's Day Cake

Chocolate Strawberry Cake

For the sweetest of days, it’s best to start thinking about desserts early on! Chocolate and strawberries are a perfect fit, and there’s no better way to say “I love you” than with this layer cake. It’s beautiful and sweet, just like that special someone in your life.

It’s also packed full of a whopping 4 cups of California Strawberries! Clinical research suggests that eating just one serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers. That’s pretty great for a dessert recipe, isn’t it? And since California Strawberries are available year-round, this cake is perfect not just for Valentine’s Day, but for any occasion that begs for a beautiful cake.

I’ve used an Italian meringue buttercream, which is slightly more advanced, but it also creates a much lighter frosting. It’s less dense. However, if you are new to baking layer cakes and the frosting looks overwhelming, feel free to use you favorite simple chocolate buttercream recipe. It will work perfectly well here!

{check out the recipe video below}

 

Chocolate Cake with Macerated Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
 
Ingredients
For the Cake:
  • 7 ounces (1½ cups) all-purpose flour
  • 1½ tbsp cornstarch
  • 1½ tsp baking powder
  • 1 tsp kosher salt
  • 2 oz (8 tablespoons) unsweetened cocoa powder
  • 6 oz (12 tablespoons) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup + 3 tablespoons half-and-half
  • 1 tbsp pure vanilla extract
For The Macerated Strawberries:
  • 4 cups California Strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • optional: 3 tbsp Grand Marnier (Chambord would be a great choice as well)
For The Buttercream:
  • 3 large egg whites
  • ¾ cup granulated sugar
  • 3 tbsp water
  • 8 oz (16 tablespoons) unsalted butter, cubed and at room temperature
  • 1 tbsp pure vanilla extract
  • 2 oz unsweetened chocolate, melted and cooled
Instructions
Prepare the Cake:
  1. Preheat the oven to 350 degrees F. Lightly grease 2 8-inch cake pans with baking spray, and line with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, cornstarch, baking powder and salt. Sift in the cocoa powder and whisk to combine.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl with a spatula. With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next one. Scrape down the bowl after the 2nd and final egg, all the way to the bottom of the bowl. Combine the half-and-half and vanilla. With the mixer on medium-low, swiftly alternate between adding the dry and liquid ingredients until just combined. Scrape down the bowl and then turn the mixer on again briefly to make sure there are no more dry patches.
  4. Divide the batter between the two cake pans, leveling out the top. Bake for 33-35 minutes, or until a toothpick comes out of the center clean. Allow to cool completely.
  5. While the cake is baking, prepare the macerated strawberries. In a medium bowl, stir together the sliced strawberries, sugar, and Grand Marnier, if using. Cover and refrigerate for at least 30 minutes, stirring periodically.
Prepare the Buttercream:
  1. Place the egg whites in a stand mixer fitted with the whisk attachment. Beat on medium-high speed to begin forming a soft peak.
  2. Meanwhile, place the sugar and water in a small saucepan. Turn the heat to medium-high, and cover until steam begins to form. Remove the cover and cook until the sugar syrup reaches the soft-boil stage, 235-240 degrees F.
  3. Carefully pour the syrup down the side of the mixing bowl so that it slowly incorporates into the whipping egg whites. Then turn the mixer up to high speed. Continue mixing until the meringue reaches room temperature, approximately 15 minutes.
  4. Once the meringue has cooled, turn the mixer to medium speed. Slowly add the butter, one piece at a time, scraping down the sides of the bowl periodically. Once the butter has incorporated, drizzle in the vanilla extract, followed by the melted chocolate.
  5. To frost, spread a generous amount of chocolate buttercream on top of one cake layer, followed by approximately ⅓ of the macerated strawberries (allow them to briefly drain first to keep the cake from becoming saturated). Top with the second layer of cake and cover generously with frosting. Top the cake with the remaining strawberries. Drizzle slices with the macerated strawberry liquid.
Notes
Italian meringue buttercream creates a light and airy chocolate frosting. However, any chocolate buttercream with work with this cake.

 

 



PB & Yogurt Dipped Strawberries

When it’s time to break out your coziest pajamas, hang with your family and eat all the foods, it may seem like there’s no way to avoid a sugar overload. While it may feel like pies, cakes, and cookies are the focus (and major temptation), you can totally get your sugar fix by using this naturally sweet strawberry snack.

While I love them ‘just as they are,’ (hi, Bridget Jones fans!) they’re also a great addition or substitute to traditional ingredients in your favorite sweet and savory recipes. And, bonus, clinical research suggests that eating just one serving of eight strawberries is good for the whole body. They’re packed with potent nutrients that support brain health, diabetes management, and heart health, and reduce the risk of some cancers.

Peanut Butter Yogurt Dipped Strawberries Recipe

The brain health part is especially significant this November because it’s National Alzheimer’s Disease Awareness Month. A recent study in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years. Strawberries also feature prominently in The MIND Diet, an eating plan that may reduce the risk of getting Alzheimer’s disease, according to researchers at Rush University. The MIND diet is rich in berries, vegetables, whole grains, and nuts, and limits red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food.

strawberry peanut yogurt

This is a dessert that you can feel good about eating and serving to your family this winter. It’s rich in protein, calcium, and vitamin C…and it looks pretty too. It combines some of my favorite foods: peanut butter and jelly and chocolate dipped strawberries. Instead of dipping strawberries in chocolate, you swirl them into a warm peanut butter fondue (see you later bread and jelly!).

While these peanut butter yogurt-dipped berries are a sweet treat, they steer clear of all the ‘unhealthy’ ingredients on the MIND Diet list and combine some of the ‘brain-healthy’ food groups: berries, nuts, and whole grains (if you choose to roll them in a low-sugar granola).

 

4.4 from 5 reviews
Peanut Butter Yogurt Dipped Strawberries
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ½ cup of creamy peanut butter
  • 1 cup of vanilla Greek yogurt (you can use plain if you want them less sweet)
  • 2 tsp of honey
  • 1 cup of fresh, whole California strawberries, rinsed and dried (about 8-10 berries)
  • Optional toppings: shredded unsweetened coconut, low-sugar granola, melted dark or white chocolate to drizzle, or mini chocolate chips for a strawberry tuxedo
Instructions
  1. In a small saucepan over medium heat, stir the peanut butter, yogurt, and honey until combined, warm, and thinned slightly (about three minutes). Turn off the burner
  2. Holding the strawberries by their green stem, dip them in the warm peanut butter yogurt mixture
  3. If you are going to roll them in toppings, roll them while warm and then place on a tray lined with parchment paper. If not, place immediately on the parchment paper
  4. Serve immediately or chilled
Notes
If you're having trouble dipping, it's because the dip has cooled down too much. Gently stir and warm it over medium low until it softens and thins again.

Wishing you a happy, healthy, and sweet holiday season!

Check out more California Strawberry Recipes here!