sweet, no-bake bite that turns every day into a celebration.
At Nevine Recipes, we’re all about easy joys and what better way to sweeten the day than with these Cookie Butter Cheesecake Stuffed Strawberries? This delightful no-bake dessert recipe looks fancy, tastes indulgent, and comes together in minutes. Whether you’re hosting brunch, prepping a romantic dessert, or just treating yourself, these creamy, crunchy strawberry bites are a guaranteed crowd-pleaser.
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Table of Contents
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup cookie butter (Biscoff or Speculoos spread)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk (optional, for a smoother texture)
For the Strawberries:
- 12–15 large strawberries, hulled
- ½ cup crushed graham crackers or Biscoff cookies
- 2 tbsp melted butter (to bind crumbs)
Instructions
1. Prepare the Strawberries
- Gently rinse and pat dry the strawberries.
- Using a small paring knife or melon baller, hollow out the center of each strawberry to make space for the filling.
2. Make the Cheesecake Filling
- In a medium bowl, beat the cream cheese until smooth.
- Add cookie butter, powdered sugar, and vanilla extract. Continue beating until fluffy.
- If the mixture is too thick, add 1 tbsp of milk to loosen it slightly.
3. Crush & Prep the Crumbs
- In a small bowl, combine crushed graham crackers or Biscoff cookies with melted butter.
- Stir until the crumbs resemble wet sand. Set aside.
4. Stuff the Strawberries
- Fill a piping bag (or a zip-top bag with the corner snipped off) with the cheesecake mixture.
- Pipe into each hollowed strawberry, letting it slightly overflow for that bakery-style look.
5. Add the Crunch
- Dip or sprinkle the filled tops of strawberries with the cookie crumb mixture for a satisfying crunch and gorgeous finish.
Nevin’s Notes
One of the best things about making Cookie Butter Cheesecake Stuffed Strawberries is that they feel fancy without the fuss. What I love most about this recipe is how it manages to be both incredibly simple and beautifully elegant. These little bites come together quickly, with no baking involved, yet they feel like something you’d serve at a fancy brunch or garden party. Here’s my tip: go for large, firm strawberries they’re easier to hollow out and hold the creamy Cookie Butter Cheesecake filling perfectly.
If your Cookie Butter Cheesecake mixture feels a bit too thick, a splash of milk (just a tablespoon) helps smooth it out for perfect piping. And don’t skip the cookie crumbs on top they add just the right amount of crunch and contrast to the soft filling.
I often make these during family afternoons when we want something sweet but don’t want to turn on the oven. They’re also great for kids to help withfrom mixing the Cookie Butter Cheesecake filling to decorating each strawberry, it’s a fun and delicious little kitchen project.
Variations & Tips
This recipe is a blank canvas for your creativity! You can keep it classic or give it a unique twist depending on the season or occasion. Here are a few fun ideas:
Citrusy Twist: Add a teaspoon of fresh lemon zest to the filling for a bright, zippy flavor.
No Cookie Butter? Swap it for peanut butter, Nutella, or even a cinnamon almond spread.
Crunch Factor: Pop a toasted almond or mini chocolate chip into the hollow of each berry before filling for a surprise crunch.
Party-Perfect Presentation: Serve them in mini cupcake liners or arrange them on a tray with edible flowers for a stunning dessert board look.
Turn it into a dip! Serve the cheesecake mixture in a bowl surrounded by sliced strawberries and cookies easy and crowd-friendly.
Another reason to love this Cookie Butter Cheesecake recipe is its versatility. You can easily transform these stuffed strawberries into delightful mini parfaits. Simply layer diced strawberries, creamy Cookie Butter Cheesecake filling, and crunchy cookie crumbs in small dessert glasses. This creates an impressive, elegant dessert that’s perfect for dinner parties or holiday gatherings. Additionally, leftover filling can be used as a spread for cookies or waffles, ensuring nothing goes to waste. At Nevine Recipes, we believe creativity in the kitchen leads to memorable moments, and this easy dessert gives you plenty of opportunities to experiment and enjoy.
Pairing Ideas & Serving Suggestions
Cookie Butter Cheesecake Stuffed Strawberries may be bite-sized, but they pair beautifully with a variety of drinks and desserts. For a brunch setup, serve them alongside mimosas, fresh fruit platters, or mini quiches. If you’re planning an evening treat, pair them with espresso or a chilled dessert wine for a grown-up indulgence. Want to make them the star of the show? Arrange them on a dessert charcuterie board with chocolate-dipped pretzels, marshmallows, and cookie butter truffles. The balance of creamy filling, juicy berries, and cookie crunch fits perfectly in any celebration spread.
Why You’ll Love This Recipe
There’s so much to love about these Cookie Butter Cheesecake Stuffed Strawberries. They’re easy to make, irresistibly pretty, and absolutely delicious. It’s that magical combo of fresh fruit, rich and creamy filling, and a touch of sweet spice from the Cookie Butter Cheesecake that makes each bite feel special.
You’ll also appreciate how little effort it takes to create something that looks gourmet, perfectly reflecting the simplicity and warmth you find throughout Nevin Recipes. No baking, no complicated steps just pure joy, from kitchen to table. Whether you’re making them for a summer get-together, a bridal shower, or a cozy night in, these Cookie Butter Cheesecake treats deliver both flavor and fun.
Nutrition Information
Nutrition Information (Per stuffed strawberry)
- Calories: ~90
- Vitamin C: High
- Calcium & Protein: From cream cheese
- Fiber & Antioxidants: Thanks to fresh strawberries
Make it lighter: Use low-fat cream cheese, skip butter in the crumbs, or reduce filling.
Frequently Asked Questions (FAQs
Can I make these ahead of time?
Yes! You can prepare them up to 4 hours in advance. Store them in an airtight container in the fridge to keep the strawberries fresh and the filling firm.
What’s the best way to hull strawberries?
Use a small paring knife or a strawberry huller to gently twist and remove the stem and some flesh, creating a cavity for the filling.
Can I use whipped cream cheese instead of block?
Yes, whipped cream cheese works well and gives a lighter texture. However, you may need slightly less milk to loosen the filling.
Are there dairy-free options?
Absolutely! Use a dairy-free cream cheese alternative and a plant-based cookie butter like sunflower spread for similar results.
Can I freeze these?
Freezing is not recommended as strawberries tend to get mushy once thawed. They’re best enjoyed fresh and chilled.
Conclusion
Cookie Butter Cheesecake Stuffed Strawberries are the kind of treat that brings a smile before the first bite—beautiful to look at, even better to eat. They’re sweet, rich, and fruity, with that nostalgic Cookie Butter Cheesecake crunch we all love. Whether you’re serving these delightful Cookie Butter Cheesecake treats at a cozy family gathering or just treating yourself on a quiet afternoon, this recipe brings joy with every stuffed berry.
Thank you for stopping by Nevine Recipes where simple ingredients meet big moments around the table. I hope these little bites of Cookie Butter Cheesecake bliss inspire you to slow down, savor the sweetness, and maybe even share a few with someone you love.
Don’t forget to tag me on social media if you make them I’d love to see your creations!
Cookie Butter Cheesecake Stuffed Strawberries
Juicy strawberries filled with creamy cookie butter cheesecake and topped with crunchy cookie crumbs — an easy, no-bake treat perfect for parties and summer gatherings.
- Mixing Bowl
- Electric Mixer
- Piping Bag
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/4 cup cookie butter (Biscoff or Speculoos spread)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk (optional, for smoother texture)
For the Strawberries
- 12-15 large strawberries (hulled)
- 1/2 cup crushed graham crackers or Biscoff cookies
- 2 tbsp unsalted butter (melted)
Rinse and dry strawberries. Use a paring knife or melon baller to hollow out the centers.
Beat cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla; beat until fluffy. Add milk if needed for a softer texture.
Combine crushed cookies with melted butter until the texture resembles wet sand.
Transfer cheesecake mixture to a piping bag or zip-top bag with the corner snipped. Pipe filling into each strawberry.
Dip or sprinkle tops with cookie crumb mixture before serving.
Use large, firm strawberries for easier filling. Add lemon zest for a citrusy twist. Swap cookie butter for Nutella, peanut butter, or almond spread.