Description
These Cookie Butter Cheesecake Stuffed Berries are a delightful no-bake dessert featuring fresh strawberries filled with a creamy blend of cream cheese and cookie butter, topped with graham cracker crumbs and an optional drizzle of whipped cream. Perfect for a quick, elegant treat that’s both delicious and visually appealing.
Ingredients
Scale
Fruit
- 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
- Additional cookie butter (optional, for mixing with graham cracker crumbs)
Optional
- Whipped cream (for drizzling)
Instructions
- Prepare the Strawberries: Wash the strawberries thoroughly and gently pat them dry with a towel to remove excess moisture.
- Hollow the Strawberries: Using a small knife or a melon baller, carefully hollow out the center of each strawberry to create space for the filling, being cautious not to pierce through the bottom.
- 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.
- Stuff the Strawberries: Using a piping bag or a small spoon, fill each hollowed strawberry generously with the cheesecake mixture ensuring an even and appealing fill.
- Add the Topping: In a separate bowl, optionally mix graham cracker crumbs with a bit of extra cookie butter to enhance flavor and moisture, then sprinkle or press the mixture on top of each stuffed strawberry.
- Chill and Set: Arrange the stuffed strawberries on a plate or tray and refrigerate for about 30 minutes to allow the filling to set and flavors to meld.
- Serve with Whipped Cream (Optional): Before serving, drizzle the stuffed strawberries with whipped cream for an extra touch of sweetness and presentation.
Notes
- Ensure strawberries are dry before filling to prevent sogginess.
- Use full-fat cream cheese for the creamiest texture.
- The chilling time can be extended to an hour for a firmer cheesecake texture.
- Cookie butter can vary in sweetness, adjust powdered sugar according to taste.
- These can be prepared a few hours in advance and kept refrigerated.
- For a nut-free version, confirm that cookie butter is made without nuts or use an alternative spread.
