-Ingredients
For the Cheesecake Filling:
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)
For the Strawberries:
12-15 large strawberries, hulled
½ cup crushed graham crackers or Biscoff cookies
2 tbsp melted butter (to help crumbs stick)
-Instructions
Step 1: Make the Cheesecake Filling
In a medium-sized bowl, use a hand mixer or whisk to beat the cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and fluffy.
If the mixture is too thick to pipe easily, add 1 tablespoon of milk and mix until smooth.
Transfer the mixture to a piping bag or a ziplock bag (cut a small hole in the corner for easy piping).
Step 2: Prep the Strawberries
Wash the strawberries and pat them dry with a paper towel.
Hull the strawberries by removing the green tops and coring the center with a small knife or a melon baller.
Step 3: Assemble the Stuffed Strawberries
Pipe the cheesecake filling into the hollowed-out center of each strawberry.
In a small bowl, mix the crushed cookies with melted butter to create a crumbly topping.
Dip the tops of the stuffed strawberries into the cookie crumbs, pressing lightly so they stick.
Step 4: Chill and Serve
Place the stuffed strawberries on a serving plate and refrigerate for 15-20 minutes to allow the filling to firm up.
Serve chilled and enjoy!
-Variations of the Recipe
Chocolate Lovers’ Version
Drizzle melted chocolate over the stuffed strawberries for an extra indulgent touch.
Use crushed Oreo cookies instead of graham crackers or Biscoff for a chocolatey crunch.
Nutty Twist
Add a sprinkle of crushed almonds, pecans, or hazelnuts on top of the cookie crumbs.
Mix peanut butter with the cookie butter for a nutty filling.
Dairy-Free & Vegan Version
Use dairy-free cream cheese and coconut-based cookie butter for a vegan alternative.
Substitute the butter in the crumb topping with coconut oil.
Spiced Holiday Version
Add ¼ teaspoon cinnamon and a pinch of nutmeg to the cheesecake filling for a festive twist.
Use crushed gingerbread cookies instead of Biscoff for a warm, wintery flavor.
-Tips for Perfect Stuffed Strawberries
Choose Large, Firm Strawberries – Bigger strawberries are easier to hull and fill. Soft strawberries may become mushy when filled.
Make Filling Ahead of Time – The cheesecake mixture can be made a day in advance and stored in the refrigerator. Just pipe it into the strawberries when ready to serve.
Chill Before Serving – Refrigerating the stuffed strawberries for 15-20 minutes helps the filling firm up, making them easier to eat.
Use a Spoon If You Don’t Have a Piping Bag – A small spoon works well for filling the strawberries if you don’t have a piping bag.
-Serving Suggestions
Cookie Butter Cheesecake Stuffed Strawberries are versatile and can be served in different ways:
As a Party Dessert – Arrange on a decorative platter and serve at baby showers, brunches, or holiday gatherings.
With a Dessert Board – Pair with chocolate truffles, macarons, and nuts for an elegant dessert platter.
As a Romantic Treat – Serve with a glass of champagne for a date night dessert.
As a No-Bake Summer Snack – Perfect for warm-weather treats when you don’t want to turn on the oven.
-Storage and Make-Ahead Tips
Refrigeration: Store in an airtight container in the refrigerator for up to 24 hours for the freshest taste.
Freezing: Not recommended, as the strawberries will become too soft when thawed.
Make-Ahead Tip: Prepare the cheesecake filling in advance, but assemble the strawberries close to serving time for the best texture.
-Nutritional Information (Per Serving, Approximate)
Calories: 120
Protein: 2g
Carbohydrates: 12g
Sugar: 8g
Fat: 7g
Fiber: 1g
Sodium: 60mg
Values may vary based on ingredients and portion sizes.
