Cookie Butter Cheesecake Stuffed Strawberries

Cookie Butter Cheesecake Stuffed Strawberries are a sweet, creamy, no-bake treat that combines juicy fresh strawberries with a rich cheesecake filling swirled with spiced cookie butter. These bite-sized desserts are as fun to make as they are to eat—and they’re always the first thing to disappear at parties or gatherings.

Why You’ll Love This Recipe

I love this recipe because it’s simple, indulgent, and full of flavor. The tartness of the fresh strawberries pairs perfectly with the rich, creamy filling. The cookie butter adds a warm, spiced twist that makes these feel like something extra special. Best of all, they require no baking and just a handful of ingredients—perfect when I want a show-stopping dessert with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries (large, firm ones work best)

• Cream cheese, softened

• Cookie butter (like Biscoff or Speculoos spread)

• Powdered sugar

• Vanilla extract

• Crushed graham crackers or cookie crumbs (for garnish)

• Optional: melted chocolate for drizzling

Directions

1. I wash and dry the strawberries, then hull them by cutting out the stems and creating a hollow center using a small paring knife or melon baller.

2. In a bowl, I beat the cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and creamy.

3. I transfer the filling to a piping bag (or a zip-top bag with the corner snipped) and pipe it into the hollowed-out strawberries.

4. I sprinkle the tops with crushed graham crackers or cookie crumbs for a little crunch.

5. If I want to be extra fancy, I drizzle them with melted chocolate and chill for 10–15 minutes before serving.

Servings and timing

This recipe makes about 20 stuffed strawberries, depending on size. It takes about 15 minutes to prep and requires no baking—perfect for a quick and easy dessert.

Variations

Sometimes I add a pinch of cinnamon to the filling for even more spice. I’ve also used chocolate cookie crumbs or crushed gingersnaps as a topping. If I want more richness, I mix a little whipped cream into the cheesecake base to lighten it up. For extra indulgence, I dip the bottoms of the strawberries in melted chocolate before filling.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 2 days. These are best enjoyed chilled. I don’t recommend freezing, as the strawberries can become mushy once thawed.

FAQs

Can I make these ahead of time?

Yes. I prep and fill them up to 1 day ahead, then store them in the fridge until ready to serve.

What’s the best way to hollow out strawberries?

I use a paring knife or a melon baller to scoop out just enough to make room for the filling, being careful not to cut through the bottom.

Can I use flavored cream cheese?

Sure! I’ve used cinnamon or vanilla-flavored cream cheese before and it complements the cookie butter really well.

Are they very sweet?

They’re sweet, but not overly so. The cookie butter adds a spiced sweetness that balances out the richness of the cream cheese.

Can I use other fruit?

Yes. I’ve used halved peaches or even hollowed-out raspberries for mini versions, though strawberries work best for stuffing.

Conclusion

Cookie Butter Cheesecake Stuffed Strawberries are the perfect bite-sized indulgence—fresh, creamy, and full of warm cookie flavor. Whether I’m making them for a party, a romantic dinner, or just a sweet snack, they’re always a hit. They’re quick, easy, and absolutely irresistible from the very first bite.