Cookie Butter Cheesecake Stuffed Strawberries
Fresh strawberries hollowed out and filled with a creamy cheesecake mixture flavored with cookie-butter, then optionally coated in cookie crumbs for a fun treat.
Equipment
- Mixing Bowl
- Zip-top bag or piping bag
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup cookie butter (e.g., Biscoff/Speculoos spread)
- ¼ cup powdered sugar (confectioners’ sugar)
- ½ tsp vanilla extract
- 12 large strawberries, hulled and cored
Optional Coating
- 1 cup cookie crumbs (from crushed cookie-butter cookies or similar)
- 2 Tbsp melted butter (to help crumbs adhere)
Instructions
- In a mixing bowl, beat the softened cream cheese, cookie butter, powdered sugar and vanilla extract until smooth and creamy.
- Core the large strawberries: remove the green tops and hollow out the center of each strawberry using a small knife or corer. Pat dry the strawberries.
- Transfer the cheesecake filling into a piping bag or a zip-top bag with a corner cut off. Pipe the filling into the hollowed strawberries until full.
- If using the optional coating: combine the cookie crumbs and melted butter. Dip the filled top of each strawberry into the crumb mixture so the crumb coating sticks.
- Arrange the stuffed strawberries on a platter and chill in the refrigerator for at least 30 minutes before serving for best texture.
Notes
These make a fun bite-sized dessert perfect for parties or as a special sweet treat. Prepare ahead and keep chilled. Serve within 1-2 days for best freshness.