Description
These Cookie Butter Cheesecake Stuffed Strawberries are a delightful twist on traditional cheesecake, combining the flavors of cookie butter and cream cheese in a fresh strawberry for a bite-sized treat that’s perfect for any occasion.
Ingredients
Scale
Filling:
- 1 pound fresh large strawberries, hulled
- 4 ounces cream cheese, softened
- 1/4 cup cookie butter
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- 1/4 cup crushed speculoos cookies
Instructions
- Rinse and prep the strawberries: Rinse and pat dry the strawberries. Hollow out the centers carefully with a small paring knife or melon baller.
- Prepare the filling: In a medium bowl, beat cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth.
- Fill the strawberries: Transfer the filling to a piping bag or zip-top bag, pipe into each strawberry until full.
- Garnish and chill: Sprinkle the tops with crushed speculoos cookies. Chill for 30 minutes before serving.
Notes
- Best enjoyed on the same day they are made.
- For variety, drizzle with melted white or dark chocolate before chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 60
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 8 mg
