Cookie Butter Cheesecake Stuffed Strawberries

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### 👩‍🍳 **Instructions:**

1. **Prep the strawberries:**
Rinse and dry your strawberries. Using a small knife or a strawberry huller, carefully remove the stems and hollow out the center to make room for the filling. Slice a tiny bit off the bottom of each strawberry if you want them to stand upright.

2. **Make the cheesecake filling:**
In a medium bowl, beat the cream cheese until smooth. Add the cookie butter, powdered sugar, and vanilla extract. Beat until light and creamy.

3. **Fill the strawberries:**
Spoon the filling into a piping bag (or a zip-top bag with the corner snipped off) and pipe the cheesecake mixture into each hollowed-out strawberry.

4. **Top it off:**
For extra texture and flavor, sprinkle crushed speculoos cookies on top, drizzle with chocolate, or dust with a touch of cinnamon.

5. **Chill and serve:**
Refrigerate for at least 15–20 minutes before serving so the filling sets. Best enjoyed cold!

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### 🌟 **Tips & Variations:**

* **Use ripe but firm strawberries** so they hold their shape when stuffed.
* Swap cookie butter for **Nutella** or **peanut butter** for a different twist.
* Make them ahead of time — just store in the fridge and serve within 24 hours for best freshness.
* Want a shortcut? Use store-bought cheesecake dip and stir in a little cookie butter!

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### 🍓 **The Perfect Party Treat**

Cookie Butter Cheesecake Stuffed Strawberries are everything a great dessert should be: eye-catching, satisfying, and surprisingly simple. They’re ideal for holidays, baby showers, girls’ night in, or just when you’re craving something sweet and creative.

Pop one in your mouth, and you’ll see what the hype is about — creamy, dreamy, and bursting with flavor in every bite.

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