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
Scale
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
- Prepare the Strawberries: Wash the strawberries thoroughly and gently pat them dry to remove any moisture, ensuring they are clean and ready for hollowing.
- 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.
- 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: Use a piping bag or small spoon to generously fill each hollowed strawberry with the cheesecake mixture, filling them to the top without overflow.
- 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.
- 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.
- 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.
