Description
Indulge in these delightful Cookie Butter Cheesecake Stuffed Strawberries that offer a perfect blend of creamy cheesecake filling with the sweetness of fresh strawberries, topped with a crunchy cookie crumble. This no-bake dessert is a simple yet elegant treat for any occasion.
Ingredients
Fresh Strawberries:
1 pound
Cream Cheese (softened):
4 ounces
Cookie Butter (such as Biscoff):
2 tablespoons
Powdered Sugar:
2 tablespoons
Vanilla Extract:
½ teaspoon
Crushed Speculoos Cookies or Graham Crackers (for topping, optional):
Instructions
- Rinse and Prepare Strawberries: Rinse the strawberries, pat them dry, and slice off the stems. Carefully hollow out the centers using a small knife or melon baller.
- Prepare Cheesecake Filling: In a mixing bowl, combine softened cream cheese, cookie butter, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Fill the Strawberries: Transfer the cheesecake filling into a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into each hollowed strawberry.
- Add Toppings: Sprinkle with crushed cookies for an extra crunch, if desired.
- Chill and Serve: Chill the stuffed strawberries for at least 15 minutes before serving.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Best served the same day for optimal texture.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 55
- Sugar: 5g
- Sodium: 25mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg