Description
Cookie Butter Cheesecake Stuffed Strawberries are a delightful no-bake treat featuring juicy strawberries filled with creamy cookie butter cheesecake and topped with a crunchy cookie crumb coating.
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 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 corner snipped.
- Wash and hull the strawberries, removing the green tops and coring the center. Pat dry with a paper towel.
- Pipe cheesecake filling into the center of each strawberry.
- In a small bowl, combine crushed cookies with melted butter. Dip the top of each stuffed strawberry into the crumb mixture to coat.
- Chill for 15-20 minutes before serving for best texture and flavor.
Notes
- Use extra-large strawberries for easier stuffing.
- Add a pinch of cinnamon to the crumb coating for added flavor.
- These are best served chilled and fresh the same day.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 90
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg