Cookie Butter Cheesecake Stuffed Strawberries

Serving: Best served chilled for a firmer texture and enhanced flavor.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tip: You can prepare the cheesecake filling a day in advance and fill the strawberries just before serving.
Variations
Chocolate Drizzle: Drizzle melted dark chocolate over the stuffed strawberries for an extra indulgent touch.
Nutty Crunch: Sprinkle crushed nuts (such as almonds or pecans) on top instead of cookie crumbs.
Sugar-Free Option: Use sugar-free cookie butter and crushed low-carb cookies to make it keto-friendly.
Spiced Flavor: Add a pinch of cinnamon to the cheesecake filling for extra warmth and flavor.
FAQ
1. Can I use a different type of cookie butter?
Yes! Any brand of cookie butter or even peanut butter can work, but Biscoff spread offers the best caramelized flavor.

2. How do I keep the strawberries from becoming watery?
Make sure to pat them dry after washing and avoid storing them for too long after filling.

3. Can I make these ahead of time?
Yes! Prepare the filling in advance and store it separately, then assemble just before serving for the best texture.

4. Can I freeze these stuffed strawberries?
It’s not recommended, as strawberries can become mushy when thawed.

These Cookie Butter Cheesecake Stuffed Strawberries are a delightful blend of creamy, crunchy, and fruity flavors—perfect for parties, date nights, or a simple sweet treat!