Cookie Butter Stuffed Strawberries (Print Version)

Sweet strawberries filled with cookie butter cheesecake cream and cookie topping. A simple gourmet treat.

# Ingredients:

01 - 8 oz cream cheese, softened
02 - 1/4 cup cookie butter (e.g., Biscoff or Speculoos spread)
03 - 1/4 cup powdered sugar
04 - 1/2 tsp vanilla extract
05 - 1 tbsp milk (if needed for smoothness)
06 - 12-15 large strawberries, hulled
07 - 1/2 cup crushed graham crackers or Biscoff cookies
08 - 2 tbsp melted butter

# Instructions:

01 - In a mixing bowl, beat cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth. Add milk if needed for consistency.
02 - Wash and hull the strawberries, then pat them dry.
03 - Pipe the cheesecake filling into each strawberry.
04 - Mix crushed graham crackers or Biscoff cookies with melted butter and dip the stuffed strawberries into the mixture.
05 - Chill in the refrigerator for 15-20 minutes before serving.

# Notes:

01 - Use room temperature cream cheese for easier mixing. Store in an airtight container in the fridge for up to 2 days. Do not freeze.

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