Description
Cookie Butter Cheesecake Stuffed Strawberries are a no-bake, bite-sized dessert made by filling juicy strawberries with a rich, spiced cookie butter cheesecake mixture—perfect for parties, holidays, or anytime indulgence.
Ingredients
- 20 large fresh strawberries
- 4 oz cream cheese, softened
- 1/4 cup cookie butter (Biscoff or speculoos spread)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: crushed cookies or graham crackers for topping
Instructions
- Wash and dry strawberries. Hull them to create a cavity; slice bottoms if needed to stand upright.
- In a bowl, beat cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla; beat until fluffy.
- Spoon filling into a piping bag or zip-top bag with the corner cut off.
- Pipe filling into each strawberry cavity.
- Top with crushed cookies or graham crackers, if desired.
- Chill for at least 30 minutes before serving.
Notes
- Dip bottoms of strawberries in melted chocolate for an extra treat.
- Add a pinch of cinnamon to the filling for more spice.
- Use Nutella or peanut butter as an alternative to cookie butter.
- Best enjoyed cold; store in fridge up to 2 days.
- Not recommended for freezing due to moisture release from strawberries.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 45
- Sugar: 4g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 5mg
