Prepare to fall in love at first bite with Cookie Butter Cheesecake Stuffed Strawberries! This striking no-bake dessert captures everything I adore in a treat: juicy, ripe strawberries brimming with a silky cheesecake filling flavored with swoon-worthy cookie butter. Then, each berry is topped with a sprinkle of crunchy cookie crumbs for an irresistibly elegant finish. Whether you’re serving these bites at a party, bringing them for a potluck, or treating yourself to something sweet on a weeknight, these stuffed strawberries are guaranteed to impress.
Ingredients You’ll Need
What makes Cookie Butter Cheesecake Stuffed Strawberries so magical is how simple the ingredient list is. With just a handful of pantry and fridge staples, you’ll turn fresh berries into an unforgettable bite-sized dessert.
- Fresh Strawberries: Choose large, ripe berries—easier for hollowing and stuffing (and extra juicy!).
- Cream Cheese: Make sure it’s softened first; it gives the filling its classic creamy tang.
- Cookie Butter: Biscoff spread or any brand works—its sweet spiced flavor is the heart of this recipe.
- Powdered Sugar: Adds just the right touch of sweetness and ensures a smooth, fluffy filling.
- Vanilla Extract: Rounds out the flavors and enhances both the cookie butter and the berries.
- Crushed Speculoos Cookies or Graham Crackers (optional): The perfect garnish for a bit of crunch—totally optional, but highly recommended.
How to Make Cookie Butter Cheesecake Stuffed Strawberries
Step 1: Prep the Strawberries
Begin by selecting the ripest, biggest strawberries you can find—trust me, the bigger the better! Wash them thoroughly and pat dry. Next, gently hull each berry and use a small paring knife or a melon baller to scoop out a bit more flesh, creating a little “bowl” for our luscious filling. Be careful not to puncture the sides or bottom.
Step 2: Make the Cookie Butter Cheesecake Filling
In a medium mixing bowl, combine the softened cream cheese, cookie butter, powdered sugar, and vanilla extract. Use a hand mixer or a sturdy spatula to beat everything together until the mixture is smooth, fluffy, and beautifully creamy. Be sure to scrape down the sides of the bowl so every bite gets all that sweet, spiced flavor.
Step 3: Fill the Strawberries
Transfer your cheesecake filling to a piping bag for easy and mess-free stuffing. No piping bag? No worries—a sturdy zip-top bag with the corner snipped off works wonders. Pipe the filling generously into each strawberry cavity, letting it mound slightly over the top for that divine bakery-style look.
Step 4: Garnish and Chill
For the grand finale, sprinkle each filled strawberry with crushed speculoos cookies or graham cracker crumbs. Not only does this step bring extra flavor and crunch, but it also makes your Cookie Butter Cheesecake Stuffed Strawberries look extra special. Chill in the refrigerator for at least 30 minutes before serving—this helps the filling set and gives the flavors time to meld.
How to Serve Cookie Butter Cheesecake Stuffed Strawberries
Garnishes
A dusting of finely crushed cookies is a classic (and delicious) finish, but you might also drizzle them with melted chocolate or add a pinch of cinnamon for warmth. A few mint leaves or a sprinkle of powdered sugar take presentation to the next level.
Side Dishes
While these Cookie Butter Cheesecake Stuffed Strawberries truly shine on their own, they’re lovely served alongside other bite-sized sweets for an elegant dessert platter. Try pairing with chocolate truffles, mini cupcakes, or a vibrant fruit salad.
Creative Ways to Present
Arrange the stuffed strawberries upright on a pretty cake stand for a party-ready centerpiece, or tuck them into mini cupcake liners for easy sharing. For a decadent twist, dip the filled ends in melted chocolate and let them harden—chocolate-dipped Cookie Butter Cheesecake Stuffed Strawberries are always a showstopper!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cookie Butter Cheesecake Stuffed Strawberries in an airtight container in the fridge for up to two days. Keep them in a single layer if possible to avoid squishing the filling. They’re at their best the day they’re made, but still irresistible after a night in the fridge.
Freezing
While you technically can freeze these, the texture of both the strawberries and the creamy filling may change after thawing. For best results, enjoy them fresh or chilled from the refrigerator rather than frozen.
Reheating
These beauties are served cold—no reheating required! If they’ve been in the fridge for a while, let them sit out for a couple of minutes before enjoying so the filling softens just a touch.
FAQs
Can I make Cookie Butter Cheesecake Stuffed Strawberries in advance?
Absolutely! You can whip up the filling and prep the strawberries a few hours ahead of time. Assemble and chill them up to four hours in advance for the freshest flavor and best texture.
What can I use instead of cookie butter?
If you can’t find cookie butter, try using speculoos spread or even creamy peanut butter for a different (but still delicious) twist on this recipe. The flavor will change, but you’ll still get a rich, satisfying treat.
How do I hollow out strawberries without breaking them?
Use a small paring knife or a melon baller to gently scoop out the core of each berry, being careful not to go all the way through. Work slowly and make sure your strawberries are nice and firm.
Can I add other flavors to the filling?
Definitely! Try folding in a pinch of cinnamon, a little grated orange zest, or even mini chocolate chips for extra color and crunch. Cookie Butter Cheesecake Stuffed Strawberries are easy to customize.
Are these suitable for kids’ parties?
Kids absolutely love these—they’re sweet, creamy, and finger-friendly! For parties, try adding some festive sprinkles or using colorful cupcake liners for extra fun.
Final Thoughts
If you’re looking for a dessert that’s every bit as easy as it is dazzling, Cookie Butter Cheesecake Stuffed Strawberries belong at the top of your list. Once you taste that sweet, spiced, creamy center paired with juicy strawberries, you’ll want to share these with everyone you know. Don’t be surprised if they disappear in a flash—enjoy every last bite!
Print
Cookie Butter Cheesecake Stuffed Strawberries Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling time)
- Yield: 16 to 20 stuffed strawberries
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in these delightful Cookie Butter Cheesecake Stuffed Strawberries for a satisfying blend of sweet, creamy, and fruity flavors. Perfect for a quick and easy dessert or a party treat!
Ingredients
Filling:
- 1 pound fresh strawberries (large, hulled and slightly hollowed)
- 4 ounces cream cheese (softened)
- 1/4 cup cookie butter (such as Biscoff spread)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- Crushed speculoos cookies or graham crackers for garnish (optional)
Instructions
- In a medium bowl, prepare the filling: Beat the softened cream cheese, cookie butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Fill the strawberries: Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the hollowed-out strawberries, slightly overfilling the tops.
- Add garnish: Sprinkle with crushed speculoos cookies or graham crackers if desired.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Best served the same day.
- You can also dip the stuffed tops in melted chocolate for a decadent twist or add a pinch of cinnamon to the filling for extra warmth.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 70
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
