Description
These Cookie Butter Cheesecake Stuffed Strawberries are a dreamy no-bake dessert! Juicy, ripe strawberries are filled with a sweet, creamy cookie butter cheesecake filling, then topped with a buttery graham cracker or Biscoff crumb. They’re quick to make, beautiful to serve, and totally unforgettable! Perfect for parties, brunches, or anytime you want a bite-sized treat that wows.
Ingredients
For the Cheesecake Filling:
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8 oz cream cheese, softened
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¼ cup cookie butter (like Biscoff or Speculoos)
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¼ cup powdered sugar
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½ tsp vanilla extract
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1 tbsp milk (more if needed to thin)
For the Strawberries:
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1 lb large fresh strawberries
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½ cup crushed graham crackers or Biscoff cookies (for coating)
Instructions
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Wash and thoroughly dry the strawberries. Cut off the stems and use a small knife or melon baller to gently hollow out the centers.
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In a mixing bowl, beat the softened cream cheese and cookie butter until smooth and fluffy.
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Add powdered sugar, vanilla extract, and milk. Beat again until creamy and light. Adjust milk if needed for a pipeable texture.
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Spoon the filling into a piping bag or ziplock bag with the tip snipped off.
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Pipe the filling into each strawberry until mounded slightly over the top.
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Roll or dip the tops of the filled strawberries into the crushed graham cracker or cookie crumbs, pressing gently so they stick.
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Place the finished strawberries on a tray and refrigerate for at least 30 minutes before serving.
Notes
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Use firm, ripe strawberries for the best shape and sweetness.
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If your filling is too runny, chill it for 10–15 minutes or add more powdered sugar.
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Want a twist? Swap cookie butter for Nutella or peanut butter, or add mini chocolate chips to the filling!
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These are best eaten the same day, but leftovers keep well for up to 2 days in the fridge.
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For extra crunch, wait to roll them in cookie crumbs just before serving.