Cookie Butter Cheesecake Stuffed Strawberries

Why You’ll Love This Recipe

This recipe combines the best of both worlds—smooth, velvety cheesecake filling with the rich, warm taste of cookie butter, all nestled inside juicy, fresh strawberries. Whether you’re preparing them for a summer picnic, a party, or just a sweet snack at home, these stuffed strawberries are a hit! The simple ingredients and quick assembly make this dessert not only easy to prepare but also incredibly delicious. Plus, with a crunchy graham cracker or cookie coating, every bite feels like a little moment of indulgence.

Ingredients

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup cookie butter (Biscoff or Speculoos spread)
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk (if needed for smoothness)

For the Strawberries:

• 12-15 large strawberries, hulled
• ½ cup crushed graham crackers or Biscoff cookies
• 2 tablespoon melted butter (to help crumbs stick)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Cheesecake Filling: In a bowl, beat together the cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and creamy. If the mixture feels too thick to pipe, add 1 tablespoon of milk to achieve the desired consistency.

2. Prep the Strawberries: Wash the strawberries and hull them by removing the green tops and carefully coring the center with a small knife or spoon. Pat them dry with a paper towel.

3. Assemble the Stuffed Berries: Transfer the cheesecake filling into a piping bag or a ziplock bag with a small hole cut in the corner. Pipe the filling into the center of each strawberry. In a separate small bowl, mix the crushed graham crackers or Biscoff cookies with the melted butter. Dip each stuffed strawberry into the cookie crumbs, coating the top for a crunchy finish.

4. Serve & Enjoy: Chill the stuffed strawberries in the fridge for 15-20 minutes before serving to allow the flavors to set and the texture to firm up. Then, serve and enjoy!

Servings and Timing

• Servings: 12-15 stuffed strawberries (depending on the size of your strawberries)
• Prep Time: 15 minutes
• Chill Time: 15-20 minutes
• Total Time: 30-35 minutes

Variations

• Different Cookie Butters: While Biscoff or Speculoos is the most popular choice for cookie butter, you can experiment with other variations like peanut butter cookie butter or almond butter for unique flavor profiles.
• Add a Touch of Spice: Sprinkle a pinch of cinnamon or nutmeg into the cheesecake filling for a spiced-up version of this dessert.
• Fruit Variations: Try swapping strawberries with other fruits like raspberries, blackberries, or even hollowed-out grapes for a fun twist.
• Whipped Cream Topping: Add a dollop of whipped cream on top of the stuffed strawberries for extra creaminess.

Storage/Reheating

These Cookie Butter Cheesecake Stuffed Strawberries are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 1-2 days. If stored for too long, the strawberry texture may become a bit soggy. These treats do not require reheating, as they are served chilled and are best when enjoyed cold.

FAQs

How do I hull strawberries for this recipe?

To hull a strawberry, use a small knife or a strawberry huller to remove the green stem and core out the middle of the strawberry, leaving a small cup to fill with the cheesecake mixture.

Can I make these stuffed strawberries ahead of time?

Yes, you can make them a few hours in advance and store them in the fridge. Just make sure to chill them before serving to ensure the best texture.

Can I use a different kind of cookie butter?

Absolutely! While Biscoff is the most commonly used, you can experiment with different cookie butters like peanut butter cookie butter, cinnamon, or even almond butter to create different flavor profiles.

Can I freeze these stuffed strawberries?

It’s not recommended to freeze them, as the strawberries might lose their texture and become mushy when thawed.

How can I make the cheesecake filling smoother?

If your cheesecake filling is too thick, simply add a tablespoon of milk and mix until you achieve a smooth, pipeable consistency.

Can I use whipped cream instead of cream cheese?

While whipped cream is a lighter option, it won’t have the same creamy, tangy flavor as cream cheese. If you want a lighter filling, consider using a mixture of whipped cream and cream cheese.

Are these strawberries gluten-free?

Yes, as long as you use gluten-free graham crackers or cookies, these stuffed strawberries can be made gluten-free.

Can I use a piping bag to fill the strawberries?

Yes, using a piping bag (or even a ziplock bag with the corner cut off) will make it easier to fill the strawberries neatly and quickly.

How long do these stuffed strawberries stay fresh?

They are best eaten within 1-2 days of making them, as the strawberries may lose their firmness if stored for too long.

Can I add chocolate chips to the cheesecake filling?

Yes, adding mini chocolate chips to the cheesecake filling would give a nice touch of chocolate flavor and texture to these stuffed strawberries.

Conclusion

Cookie Butter Cheesecake Stuffed Strawberries are a delicious and easy-to-make dessert that combines fresh fruit with a rich, creamy filling and a crunchy cookie topping. Whether you’re serving them at a party, a family gathering, or as a sweet treat for yourself, these little stuffed berries are sure to be a crowd-pleaser. With simple ingredients, minimal prep, and a burst of flavor, you can’t go wrong with this recipe!