Cookie Butter Cheesecake Stuffed Strawberries

Cookie Butter Cheesecake Stuffed Strawberries are a sweet, creamy, and slightly spiced treat that makes the perfect bite-sized dessert. Juicy strawberries are filled with a smooth cookie butter cheesecake mixture, creating an irresistible contrast of flavors and textures in every bite. Whether I’m making them for a party or as a personal indulgence, they never last long on the plate.

Why You’ll Love This Recipe

I love how these stuffed strawberries are both elegant and effortless. The filling is rich and velvety, with the warm, spiced flavor of cookie butter that pairs beautifully with the natural sweetness of the strawberries. There’s no baking required, and I can make them ahead of time, which makes entertaining stress-free. Plus, they’re naturally portion-controlled, so I don’t feel guilty about sneaking a few extras.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries (large and firm)

• Cream cheese (softened)

• Cookie butter (such as Biscoff or speculoos spread)

• Powdered sugar

• Vanilla extract

• Optional: crushed cookies or graham crackers for topping

Directions

1. I start by washing and drying the strawberries, then hull them using a paring knife or a strawberry huller to remove the stems and create a small cavity.

2. If the strawberries don’t sit flat, I trim a small slice off the bottom so they stand upright.

3. In a bowl, I beat the cream cheese until smooth, then add the cookie butter, powdered sugar, and vanilla extract. I mix until the filling is creamy and fluffy.

4. I spoon the mixture into a piping bag (or a zip-top bag with the tip cut off) and pipe it into the hollowed strawberries.

5. If I want a little crunch, I sprinkle crushed cookies or graham cracker crumbs on top.

6. I refrigerate the stuffed strawberries for at least 30 minutes before serving to let the filling firm up slightly.

Servings and timing

This recipe makes about 20 stuffed strawberries, depending on size. It takes 15 minutes to prep and about 30 minutes to chill before serving.

Variations

Sometimes I dip the bottoms of the strawberries in melted chocolate before filling them for an extra indulgent version. I also like to add a pinch of cinnamon to the filling for even more spice. For a fun twist, I’ve used Nutella or peanut butter in place of cookie butter, though the cookie butter version remains my favorite.

storage/reheating

I store the stuffed strawberries in an airtight container in the fridge for up to 2 days. I don’t recommend freezing them, as the strawberries release too much moisture when thawed. These are best enjoyed cold, straight from the fridge—no reheating necessary.

FAQs

Can I make these ahead of time?

Yes, I often make them a few hours ahead. I just keep them covered in the fridge until ready to serve.

Do I need a piping bag?

Not at all. I use a zip-top bag with a corner snipped off when I don’t have a piping bag handy—it works just fine.

Can I use frozen strawberries?

I don’t recommend frozen strawberries for this recipe—they tend to get mushy once thawed. Fresh, firm strawberries work best.

What is cookie butter?

Cookie butter is a spread made from crushed spiced cookies, like Biscoff. It has a caramelized, cinnamon-like flavor that’s creamy and delicious.

Can I make these dairy-free?

Yes, I’ve used dairy-free cream cheese and cookie butter alternatives with great results. Just be sure to taste and adjust the sweetness if needed.

Conclusion

Cookie Butter Cheesecake Stuffed Strawberries are the kind of dessert that feels fancy but comes together in minutes. I love the balance of creamy, fruity, and spiced flavors packed into each bite. Whether I’m making them for a holiday, a gathering, or just to treat myself, these little gems are always a crowd favorite—and they disappear fast.