Description
Delightfully creamy and flavorful, these Cookie Butter Cheesecake Stuffed Berries combine fresh strawberries filled with a smooth mixture of cream cheese and cookie butter, topped with crunchy graham crackers for a perfect no-bake dessert or party appetizer. This easy-to-make treat is ideal for summer and requires no oven, making it a quick and impressive option for any occasion.
Ingredients
Scale
Fruits
- 1 pint fresh strawberries, hulled and slightly hollowed
Filling
- 4 oz cream cheese, softened
- 2 tablespoons cookie butter (such as Biscoff)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- 2 graham crackers, finely crushed
- Optional: extra cookie butter for drizzling
Instructions
- Prepare Strawberries: Wash and dry the strawberries thoroughly. Using a small knife or melon baller, carefully hollow out the centers of the strawberries to create space for the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fill the Berries: Transfer the cheesecake mixture into a piping bag or a zip-top bag with the tip cut off. Pipe the filling into each hollowed strawberry, filling generously.
- Add Topping: Sprinkle crushed graham crackers on top of each stuffed berry for a crunchy finish.
- Optional Drizzle: If desired, drizzle with a bit of warmed cookie butter before serving.
- Chill: Chill for at least 20 minutes before serving for best texture.
Notes
- You can substitute strawberries with large raspberries or even hollowed blackberries.
- For a dairy-free version, use vegan cream cheese.
- These are best enjoyed the same day but can be stored in the fridge for up to 24 hours.
