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Cookie Butter Cheesecake Stuffed Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes prep + 30 minutes chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Delight in these Cookie Butter Cheesecake Stuffed Berries, a luscious and easy-to-make dessert featuring fresh strawberries filled with a creamy blend of cream cheese and cookie butter. Finished with a graham cracker crumb topping and an optional drizzle of whipped cream, this no-bake treat is perfect for parties or a special snack.

Ingredients

Strawberries

  • 12 large strawberries

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup cookie butter
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup graham cracker crumbs
  • Optional: additional cookie butter for mixing with crumbs
  • Whipped cream for drizzling (optional)

Instructions

  1. Prepare the Strawberries: Wash the strawberries thoroughly and gently pat them dry to remove any moisture, ensuring they are clean and ready for hollowing.
  2. Hollow out the Strawberries: Using a small knife or melon baller, carefully remove the center of each strawberry to create enough space for the cheesecake filling without puncturing the sides.
  3. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, cookie butter, powdered sugar, and vanilla extract together until the mixture is smooth, creamy, and well combined.
  4. Stuff the Strawberries: Use a piping bag or small spoon to generously fill each hollowed strawberry with the cheesecake mixture, filling them to the top without overflow.
  5. Add the Topping: In a separate bowl, combine the graham cracker crumbs with a little extra cookie butter if desired to enhance flavor and moisture, then sprinkle and gently press this mixture on top of the stuffed strawberries.
  6. Chill and Set: Place the stuffed strawberries on a plate or tray and refrigerate for about 30 minutes to allow the filling to firm up and flavors to meld.
  7. Serve: Before serving, optionally drizzle the stuffed strawberries with whipped cream for an extra touch of indulgence.

Notes

  • Make sure the strawberries are completely dry before hollowing to prevent sogginess.
  • For easier filling, chill the cheesecake mixture briefly before stuffing the strawberries.
  • You can substitute cookie butter with peanut butter or almond butter for a different flavor twist.
  • The dessert is best served within 24 hours for maximum freshness.
  • Use fresh, ripe strawberries for the best taste and texture.

Find it online: https://slsrecipes.com/cookie-butter-cheesecake-stuffed-strawberries-recipe/