Whether you’re looking for an on-brand recipe for Valentine’s Day or a wonderful bite-sized summer treat, these cookie butter cream cheese stuffed strawberries deliver a delightful finger-food experience.
We recommend serving these alongside chocolate treats, coffee or tea, and a few stroopwafels! Put them on a decorative platter for a bright centerpiece or keep it low key by serving them in a bowl. Either way, your guests will be begging you for this recipe.
How to Make Cookie Butter Cream Cheese Stuffed Strawberries
Ingredients
For the Cheesecake Filling:
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8 oz cream cheese, softened
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¼ cup cookie butter (Biscoff or Speculoos spread)
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¼ cup powdered sugar
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½ tsp vanilla extract
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1 tbsp milk (if needed for smoothness)
For the Strawberries:
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12-15 large strawberries, hulled
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1 cup crushed Dutch Waffle Company No-Bake Stroopwafel Pie Crust
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2 tbsp melted butter (to help crumbs stick)
Instructions
Step 1 Make the Cheesecake Filling
In a bowl, beat cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth.
Add 1 tbsp milk if the mixture is too thick to pipe.
Transfer to a piping bag or ziplock bag (cut a small hole in the corner).
Step 2: Prep the Strawberries
Wash and hull the strawberries (remove the green tops and core the center with a small knife or spoon).
Pat dry with a paper towel.
Step 3: Assemble the Stuffed Berries
Pipe cheesecake filling into the center of each strawberry.
In a small bowl, mix crushed cookies with melted butter.
Dip each stuffed strawberry into the cookie crumbs, coating the top.
Step 4: Serve & Enjoy!
