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    Strawberry Cheesecake Dip

    April 1, 2016 By Meagan Fikes 2 Comments

    Strawberry Cheesecake Dip | A dairy free strawberry cheesecake that's been deconstructed into a dip making it a great treat for parties. Vegan and paleo-friendly. | eatsomethingdelicious.com

    Strawberry Cheesecake Dip | A dairy free strawberry cheesecake that's been deconstructed into a dip making it a great treat for parties. Vegan and paleo-friendly. | eatsomethingdelicious.com

    Today is April Fool's Day. Maybe I'm being dramatic but why does this day have to exist??? I don't know about you but I don't enjoy feeling like a fool nor do I get enjoyment of making others feel like fools. Ok, so maybe I do a little but only if they're a good sport about it! The worst April Fool's Day joke I've ever been on the receiving end of was in college. I woke up to a voicemail at 3 a.m. on the morning of April 2nd. (Not fair!) It was my friend from out-of-state and she was panicking and crying saying her and her husband just got in a bad car accident. She was calling me from the hospital because her husband was in a coma and wouldn't wake up. I felt sick to my stomach after hearing all that and called her immediately. She picked up the phone and was silent for a long time before she started laughing uncontrollably. Not. Funny. At. All. I should have expected something like that from her though. We were always very close but didn't really bother being all that polite with each other. Just extremely straightforward and to-the-point. I remember when we were probably about 10 or 11, I was talking to one of her friends in her front yard when she randomly runs up to me and kicks me between the legs as hard as she could. Before I could ask what was happening and/or throw up, she yells "I want to learn how to fight!!!" Well, if I ever had any inclination to fight, it had just been kicked out of me. I guess our relationship was always a little strange.

    Ok, I like to consider myself a decent writer but I have no idea how to transition from all that to talking about cheesecake dip. I'll give it my best shot:


    Fortunately, if you've been fooled into believing your friend almost died or have been kicked in the crotch this April Fool's Day, this cheesecake dip is sure to cheer you up! (How'd I do?) Not long ago, I made a chocolate chip cheesecake dip recipe and would love to continue making more flavors. This version is more of a "deconstructed cheesecake" style. The "filling" isn't strawberry flavored but tastes like plain cheesecake. I saved the strawberries to be used for dipping. The topping is a pecan/coconut sugar/cinnamon crumble that mimics a graham cracker crust.

    Strawberry Cheesecake Dip | A dairy free strawberry cheesecake that's been deconstructed into a dip making it a great treat for parties. Vegan and paleo-friendly. | eatsomethingdelicious.com

    I used a small dip bowl in the photo because I thought it looked cute but the best way to serve this is in a wide, shallow dish. That way there is topping in every bite. You know what else might be good? Hollowing out the strawberries and stuffing the dip inside them. I haven't tried that yet but it'd probably be a good way to stop people from double-dipping if you serve this at a party. Dang double-dippers. Depending on the size of the crowd you're feeding, you may want to increase the recipe. The recipe below is a good size to share with the family for dessert.

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    Strawberry Cheesecake Dip | A dairy free strawberry cheesecake that's been deconstructed into a dip making it a great treat for parties. Vegan and paleo-friendly. | eatsomethingdelicious.com

    Strawberry Cheesecake Dip

    • Prep Time: 15 mins
    • Total Time: 15 mins
    • Yield: 4-5 servings 1x
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    Ingredients

    • 1 C cashews, soaked 4 hours or overnight
    • ¼ C coconut oil, melted
    • 3 Tbsp lemon juice
    • 1 tsp vanilla extract
    • 3 Tbsp coconut sugar, divided
    • ¼ C maple syrup
    • ½ tsp cinnamon
    • ¼ C finely chopped pecans
    • 1 lb whole, fresh strawberries

    Instructions

    1. Drain water from cashews and add them to a blender or food processor along with the melted coconut oil, lemon juice, vanilla, maple syrup, and 2 tablespoons of the coconut sugar. Blend until smooth and ingredients are fully mixed.
    2. Transfer mixture to an airtight container and refrigerate until chilled, about 4 hours.
    3. Remove the mixture from the refrigerator and transfer to a serving dish. A wide, shallow dish works best since you will be adding a layer of "crust" topping.
    4. In a small bowl, combine the remaining tablespoon of coconut sugar, cinnamon, and chopped pecans. Spread this over the top of the cashew mixture.
    5. Serve with fresh strawberries for dipping.

    Notes

    Allow at least 4 hours to soak the cashews and another 4 hours for the dip to chill. Because of the "standby" time, it's easiest to soak the cashews overnight and make the recipe a few hours or the day before you need it. I recommend adding the topping immediately before serving though.
    This recipe can serve 4 or 5 people and can easily be doubled or tripled if you want to share it at a party.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Strawberry Cheesecake Dip | A dairy free strawberry cheesecake that's been deconstructed into a dip making it a great treat for parties. Vegan and paleo-friendly. | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Darcie

      April 03, 2016 at 12:40 pm

      This was really good!!
      How awful of an April Fools joke, that's just terrible!!

      Reply
      • Meagan

        April 03, 2016 at 4:53 pm

        lol isn't it awful? can't say she didn't get her fair share of torment from me though ;)

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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