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 (if needed for smoothness) For the Strawberries: 12-15 large strawberries, hulled ½ cup crushed graham crackers or Biscoff cookies 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! Chill for 15-20 minutes before serving for the best texture.
