Description
There’s something magical about the combination of cheesecake and strawberries. Sweet, juicy, and bursting with flavor, these Cookie Butter Cheesecake Stuffed Strawberries bring a decadent twist to a classic pairing. Whether you’re planning a summer picnic, a holiday get-together, or just treating yourself to a little luxury on a cozy evening, this dessert is guaranteed to steal the spotlight.
Ingredients
Scale
- 8 oz cream cheese, softened
- ¼ cup cookie butter (Biscoff or Speculoos spread)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk (if needed for smoothness)
- 12–15 large strawberries, hulled
- ½ cup crushed graham crackers or Biscoff cookies
- 2 tbsp melted butter
Instructions
- In a bowl, beat softened cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth. Add 1 tbsp milk if the mixture is too thick to pipe. Transfer to a piping bag or ziplock bag with a small hole cut in the corner.
- Wash the strawberries thoroughly and pat them dry with a paper towel. Hull the strawberries by cutting off the green tops and carefully scooping out the centers.
- Pipe the cheesecake filling into the hollowed-out center of each strawberry.
- In a small bowl, mix the crushed graham crackers or Biscoff cookies with melted butter. Dip the tops of the stuffed strawberries into the crumb mixture, pressing gently to coat.
- Chill the stuffed strawberries in the refrigerator for 15-20 minutes before serving.
Notes
- Use firm, ripe strawberries for the best results.
- Customize the topping with crushed Oreos, chopped nuts, or toasted coconut.
- Store leftovers in an airtight container in the fridge for up to 2 days. Enjoy fresh for the best texture!
- Prep Time: 20 minutes