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  • Roslyn Bui

    Strawberry cheesecake: strawberries, 8 oz. cream cheese, 3 tbsp icing sugar, 1 tsp vanilla extract, graham cracker crumbs

  • Katherine Dooling

    Strawberry cheesecake bites Cheesecake Stuffed Strawberries: 1 pound large strawberries 8oz. block cream cheese – soft 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Instructions: Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled dip the top in graham cracker crumbs. Devour and fall in love.

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Raw Strawberry Chocolate “Cheesecake” Serves 8-12 Crust 4 dates, soaked until soft 1 1/2 cups dried unsweetened coconut 1/4 cup cacao powder 1 tablespoon agave or liquid sweetener of choice 1 tablespoon coconut oil, softened 1. Place all ingredients in food processor and pulse until well combined. 2. Pat firmly into 7-inch spring form pan. I use this one: Spring Form Filling 3 cups flesh from young Thai coconut (I used 4 but it may take 5) 1/3 cup coconut w