Description
Juicy strawberries hollowed and filled with a velvety cookie butter cheesecake filling, finished with crushed speculoos for crunch. No baking required, elegant to serve, and perfect for parties or a quick indulgent treat.
Ingredients
Scale
- 1 pound large fresh strawberries, hulled
- 8 ounces cream cheese, softened
- 1/3 cup cookie butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed speculoos cookies (or graham crackers) for garnish
Instructions
- Bring the cream cheese to room temperature so it mixes smoothly.
- In a mixing bowl, beat 8 ounces softened cream cheese until smooth, then add 1/3 cup cookie butter, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat until fully combined and silky.
- Rinse and hull 1 pound large strawberries, carefully scooping out the center to create a small cavity for filling.
- Transfer the cheesecake mixture into a piping bag or a zip-top bag with the corner snipped off.
- Pipe the filling into each hollowed strawberry, filling to the top without overstuffing.
- Chill the filled strawberries in the refrigerator for about 30 minutes to set the filling.
- Just before serving, sprinkle 1/4 cup crushed speculoos cookies over the top for texture and crunch. Arrange on a platter and serve chilled.
Notes
- Use the freshest, firm strawberries for best results so they hold their shape when filled.
- If you do not have a piping bag, use a zip-top bag and snip a small corner to pipe the filling.
- Add the cookie crumb garnish right before serving to keep it crisp.
- For firmer peaks, chill the filling briefly before piping.
Nutrition
- Serving Size: 1 stuffed strawberry
- Calories: 120
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg