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Cookie Butter Cheesecake Stuffed Strawberries

Fresh strawberries are hollowed and filled with a creamy, spiced cookie butter cheesecake, then dipped in buttery cookie crumbs for the ultimate bite-sized treat—perfect for spring gatherings, desserts, or healthy-ish indulgence.
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Ingredients
  

For the Filling:

  • 8 oz cream cheese softened
  • 1/4 cup cookie butter like Biscoff or Speculoos
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Optional 1 tbsp milk, if needed for consistency

For the Strawberries:

  • Large firm strawberries (quantity varies based on size)

For the Crumb Topping:

  • 1/2 cup graham crackers or Biscoff cookies crushed
  • 2 tbsp melted butter

Instructions
 

  • Beat cream cheese until smooth, then mix in cookie butter, powdered sugar, and vanilla. Add a little milk if needed for a pipeable consistency.
  • Wash and dry large strawberries. Cut off the stems and gently scoop out the centers.
  • Pipe the cheesecake mixture into the hollowed strawberries, letting it swirl slightly above the tops.
  • Crush cookies and mix with melted butter until the texture is like wet sand.
  • Dip the tops of the filled strawberries into the crumb topping and chill for at least 15 minutes before serving.