Cookie Butter Cheesecake Filled Strawberries are the ultimate no-bake treat — juicy, fresh berries stuffed with a sweet and creamy cheesecake filling swirled with rich cookie butter. I love how each bite delivers the perfect mix of fruity, spiced, and creamy flavors in one pretty and poppable dessert.
Why You’ll Love This Recipe
I make these when I want something indulgent but easy — they’re quick to assemble, don’t require baking, and are always a hit at parties or when I’m just craving a sweet snack. The cookie butter adds a warm, spiced note that pairs perfectly with the tangy cheesecake filling and sweet strawberries. Plus, they look fancy with almost no effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries, large and firm
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Cream cheese, softened
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Cookie butter (like Biscoff spread)
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Powdered sugar
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Vanilla extract
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Crushed cookies (optional, for topping)
directions
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I rinse and dry the strawberries, then hull them by removing the tops and carefully scooping out the centers with a small knife or spoon.
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In a bowl, I mix the softened cream cheese, cookie butter, powdered sugar, and vanilla until smooth and creamy.
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I spoon the mixture into a piping bag or a zip-top bag with the corner snipped off, then pipe it into each hollowed strawberry.
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If I want extra crunch, I sprinkle crushed cookies over the tops.
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I chill the strawberries in the fridge for 20–30 minutes to let the filling firm up slightly before serving.
Servings and timing
This recipe makes about 16–20 stuffed strawberries, depending on size, and takes 25 minutes total — 15 minutes prep and 10 minutes chill time.
Variations
Sometimes I add a dash of cinnamon to the filling to boost the warm spice flavor. I’ve also dipped the filled strawberries in melted chocolate for a more decadent version or added a swirl of peanut butter to the filling for a different twist. For a festive touch, I top each one with a tiny mint leaf or dust them with powdered sugar.
storage/reheating
I store leftovers in the refrigerator for up to 2 days in an airtight container. I don’t freeze them, since the strawberries release moisture and the texture becomes mushy when thawed. These are best served chilled, straight from the fridge.
FAQs
Can I make these ahead of time?
Yes — I prep them a few hours in advance and keep them chilled until ready to serve. They hold up well for short-term storage.
What kind of cookie butter should I use?
I use smooth cookie butter for easy mixing, but crunchy works too if I want a bit of texture in the filling.
Can I use frozen strawberries?
I don’t recommend it — frozen strawberries become too soft when thawed and won’t hold the filling well.
Do I need a piping bag?
No — I’ve used a zip-top bag with the corner cut off, or even a small spoon, to fill the strawberries. A piping bag just makes it a little neater.
Can I use other berries?
I’ve tried this with hollowed blackberries or halved peaches for larger bites, but strawberries are my favorite for both flavor and presentation.
Conclusion
Cookie Butter Cheesecake Filled Strawberries are a fun, elegant, and totally delicious treat I love making when I want something quick and sweet. They’re simple to prep, beautiful to serve, and packed with flavor — perfect for any occasion or just a little indulgence at home.
Print
Cookie Butter Cheesecake Filled Strawberries
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 16–20 strawberries
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Cookie Butter Cheesecake Filled Strawberries are juicy strawberries filled with a smooth, spiced cheesecake mixture made with cookie butter — an easy no-bake dessert that’s sweet, creamy, and totally poppable.
Ingredients
- 16–20 large fresh strawberries
- 6 oz cream cheese, softened
- 1/4 cup cookie butter (like Biscoff)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: crushed cookies for topping
Instructions
- Rinse and dry strawberries. Hull them and carefully scoop out centers to make room for filling.
- In a bowl, mix cream cheese, cookie butter, powdered sugar, and vanilla until smooth.
- Spoon filling into a piping bag or zip-top bag with corner cut off and pipe into each hollowed strawberry.
- Top with crushed cookies if desired.
- Chill in the fridge for 20–30 minutes before serving.
Notes
- Add a pinch of cinnamon to the filling for extra spice.
- Dip strawberries in melted chocolate for a decadent twist.
- Use a mint leaf or dust with powdered sugar for garnish.
- Best served chilled; do not freeze.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 50
- Sugar: 4g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
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