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Cookie Butter Cheesecake Stuffed Strawberries on a dessert plate

Cookie Butter Cheesecake Stuffed Strawberries

Creamy, indulgent, and bursting with fresh berry juiciness, these bite-sized treats marry silky cookie butter cheesecake filling with ripe strawberries and a crunchy cookie crumb coating.
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Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 12 strawberries

Equipment

  • Mixing Bowl
  • Piping Bag

Ingredients

Ingredients

  • 8 oz cream cheese softened to room temperature
  • 1/4 cup cookie butter (Biscoff or Speculoos spread), room temperature
  • 1/4 cup powdered sugar sifted if lumpy
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk (optional, to thin filling if needed), room temperature
  • 12-15 large strawberries hulled (top cut off and center scooped to create a cavity), patted dry
  • 1/2 cup crushed graham crackers or Biscoff cookies finely crushed
  • 2 tablespoons melted butter cooled slightly

Instructions

  • In a mixing bowl, beat the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and creamy. If the mixture is too thick or not spreading smoothly, add up to 1 tablespoon milk and beat again for a silky texture.
  • Wash the strawberries and gently hull them by slicing off the top and using a small spoon or melon baller to scoop a small cavity without puncturing the sides. Pat the strawberries completely dry with paper towels.
  • Transfer the cheesecake filling to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe the filling into each strawberry cavity, creating a small peak on top.
  • Mix the crushed graham crackers or crushed Biscoff cookies with the melted butter until the crumbs hold together slightly. Gently dip the top of each stuffed strawberry into the crumb mixture, or sprinkle crumbs over the filled strawberries to coat the edges.
  • Place the stuffed strawberries on a tray and chill in the refrigerator for 15–20 minutes before serving so the filling firms up and the flavors meld. Serve cold for best texture.

Notes

Store stuffed strawberries in a single layer in an airtight container for up to 2 days. For best texture, serve chilled or at cool room temperature.