Description
Delightful strawberries filled with creamy cheesecake and cookie butter, making a perfect refreshing treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup cookie butter (Biscoff or Speculoos spread)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk (if needed for smoothness)
- 12–15 large strawberries, hulled
- 1/2 cup crushed graham crackers or Biscoff cookies
- 2 tbsp melted butter (to help crumbs stick)
Instructions
- In a bowl, beat the cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth. If the mixture is too thick, add a tablespoon of milk to make it easier to pipe. Transfer the mixture to a piping bag or a ziplock bag with a small hole cut in the corner.
- Wash and hull the strawberries by removing the green tops and coring the center with a small knife or spoon. Pat them dry with a paper towel to remove excess moisture.
- Pipe the cheesecake filling into the center of each strawberry. In a small bowl, mix the crushed cookies with melted butter. Dip the top of each stuffed strawberry into the cookie crumbs to coat it.
- Chill the stuffed strawberries for 15-20 minutes before serving to allow the flavors to meld and for the best texture.
Notes
For best results, ensure your cream cheese is at room temperature. You can prepare the filling a day ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: strawberries, cheesecake, cookie butter, dessert, no-bake treat