Cookie Butter Cheesecake Stuffed Strawberries: A Delightful Treat for All
Picture this: juicy strawberries stuffed with a creamy, dream-like cheesecake filling that is perfectly kissed by the sweet, warm flavor of cookie butter. Sounds tempting, right? That’s exactly what the Cookie Butter Cheesecake Stuffed Strawberries offer—an irresistible combination of freshness and indulgence! What makes them even more appealing is how simple and quick they are to prepare. In around 30 minutes, you can whip up a delightful dessert that the whole family will adore!
Ingredients
- 8 oz cream cheese softened
- 1/4 cup cookie butter Biscoff or Speculoos spread
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk if needed for smoothness
- 12-15 large strawberries hulled
- 1/2 cup crushed graham crackers or Biscoff cookies
- 2 tbsp melted butter to help crumbs stick
Instructions
- Make the Cheesecake Filling: In a bowl, beat together the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy. If it’s too thick for piping, add a tablespoon of milk.
- Prep the Strawberries: Wash and hull the strawberries, removing the green tops and creating a small cavity in the center. Be careful not to break the berries! Dry them off with a paper towel.
- Assemble the Stuffed Strawberries: Transfer the cheesecake filling to a piping bag (or a ziplock bag with a cut corner). Pipe the filling into each strawberry until it's generously stuffed.
- Coat with Cookie Crumbs: In a small bowl, mix crushed graham crackers or Biscoff cookies with melted butter. Dip the tops of each stuffed strawberry into the crumb mixture to coat them thoroughly.
- Chill and Serve: Let the stuffed strawberries chill in the refrigerator for about 15-20 minutes before serving. This helps with the texture and makes for a refreshing bite!