February 1, 2016   By Kelly Bejelly

Grain-free Cheesecake Stuffed Strawberries-http://thymetoembraceherbs.com

These Grain-free Cheesecake-Stuffed Strawberries are just a taste of heaven in your mouth. First you taste the sweetness of the strawberry, and then as you bite into it further, you savor the cheesecake filling and you wonder if you are just going to die.

And, its just a bite-sized dessert, so after a rich Valentine’s Dinner, this is perfect for your waistline. This recipe is grain-free, and if your sweetheart requires a grain-free diet, I promise you will get big brownie points for these, or shall I say, cheesecake points?

I took inspiration from two different recipes and married them. That’s sounds so romantic, right? The graham crackers here, and the cheesecake stuffed strawberries here.

Let’s start with the graham crackers. Toss your flours together with a couple forks. This allows air in and is very important in grain-free, gluten-free baking. Now stir in the rest of the dry ingredients.

Dry-ingredients-grain-free-cheesecake-stuffed-strawberries

In another bowl, beat the wet ingredients together.

wet-ingredients-grain-free-cheesecake-stuffed-strawberries

Combine wet ingredients with dry ingredients, creating a stiff dough.

wet-dry-ingredients-grain-free-stuffed-strawberries

Cover bowl with plastic wrap and place in the refrigerator for at least an hour. Of course, if life gets in the way and you have to do the school pick up or run an errand, that’s fine too.

dough-grain-free-cheesecake-stuffed-strawberries

Heat your oven to 375 degrees. I don’t mess with floured boards or anything like that for rolling these out. Instead I spray parchment paper with cooking spray, and place 1/2 of my dough on it. I place another piece of sprayed parchment paper on top. Make sure the sprayed part is against the dough. Then roll out the dough until its about 1/16 inch thick.

parchment-paper-dough-cheesecake-stuffed-strawberries

Place on baking sheet and carefully remove the top layer of parchment paper.

rolled-dough-cheesecake-stuffed-strawberries

Slice the dough into 3-inch squares and prick with a fork. Brush with milk.

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Bake about 4 minutes. Just until the edges are a golden brown.

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Graham Crackers

1 c. almond flour

1/2 c. + 2 T. tapioca flour

1/4 c. + 1 T. coconut flour

1/4 c. sugar

1/2 t. salt

1 t. cinnamon

1 t. baking powder

1 egg

1/4 c. vegetable oil

1/4 c. honey

2 T. milk

Toss flours together with a couple forks. Stir in the rest of the dry ingredients.

In another bowl, beat the wet ingredients together.

Combine wet ingredients with dry ingredients, creating a stiff dough.

Cover bowl with plastic wrap and place in the refridgerator for at least an hour.

Heat oven to 375 degrees. Spray parchment paper with cooking spray, and place 1/2 of dough on it. Place another piece of sprayed parchment paper on top. Make sure the sprayed part is against the dough. Then roll out the dough until its about 1/16 inch thick.

Place on baking sheet and carefully remove the top layer of parchment paper.

Slice the dough into 3 inch squares and prick with a fork. Brush with milk.

Bake about 4 minutes. Just until the edges are a golden brown.

Let’s move on to the strawberries. Cut and hull the whole pint of strawberries. You’ll want to eat every one after they are filled. Oh, wait, these are for Valentine’s Day. Yeah, you will still want to eat every one.

strawberries-cheesecake-stuffed-strawberries

Using a hand mixer, beat cream cheese, sugar, and vanilla until creamy and combined.

cream-cheese-filling-cheesecake-stuffed-strawberries

Scoop into a piping bag or even just a Ziploc bag with its corner cut off. I went with the latter method. With a two year old, it is not my season for cake decorating.

Fill the holes in the strawberries with cream cheese medley.

Take about four of those graham crackers you made and blend them into crumbs. Yes, I just tossed them into my blender. Roll the cheesecake stuffed tops in them.

Cheesecake Stuffed Strawberries

1 8 ounce package cream cheese, softened

1/2 cup confectioner’s sugar

1/2 t. vanilla

1 pint fresh strawberries, hulled and cored

4 graham crackers, crushed

Cut and hull the strawberries.

Using a hand mixer, beat cream cheese, sugar, and vanilla until creamy and combined.

Scoop into a piping bag or even just a Ziploc bag with its corner cut off.

Fill the holes in the strawberries with cream cheese medley.

Take about four of those graham crackers you made and blend them into crumbs. Roll the cheesecake stuffed tops in it.

Do you like cheesecake as much as I do? Check out my Grain-free Key Lime Pie Lasagna.

Let’s Talk…

Have you ever had Cheesecake Stuffed Strawberries? Let me know in the comments.

Author Information

Sarah Anderson is a Registered Nurse that blogs about natural remedies and all things herbs at Thyme to Embrace Herbs. You can follow her at Thyme to Embrace Herbs, Facebook, Twitter, Pinterest, or Bloglovin.