This has to be a yummiest and easiest dessert that you can whip up for Valentine’s Day. Perfect for a last minute idea for any occasion really. In total this took me 20 minutes to do and I’m sure someone could do it even faster. I love fast desserts. Mainly because I don’t want anything to take too long and because I would rather eat chips so why would I want to spend a ton of time on something sweet. Whip up a batch up these Biscoff Cheesecake Stuffed Strawberries and I swear you will enjoy them. I would not steer you wrong!
Plus stuffed strawberries are so much better than chocolate covered strawberries for Valentine’s Day. When you get a massive chocolate covered strawberry you have to take at least 2 bites of it and when you do the chocolate cracks and falls off. You instantly rush your hand to your mouth to catch those bits so they don’t fall on your new outfit, all the while looking ridiculous= not sexy.
Ever since I made my Biscoff Muddy Buddies, I have been thinking of making another treat using Biscoff. I love cheesecake stuffed strawberries, so I figured the next best thing would be to add Biscoff spread to the cheesecake mixture. But I knew I could not just leave it there… Oh no, I had to use Biscoff Cookies as well! I ended up processing the cookies to create crumbs that I could dip the strawberries into. I love the aroma of the cookies as I processed them. Oh killer. It was well worth a wait to get the crumbs on there since these suckers were so good.
Biscoff Cheesecake Stuffed Strawberries
*Serves 4*
Ingredients
- 1 lb of large strawberries
- 4 oz of cream cheese
- 1/4 cup confectioners sugar
- 1/4 cup Biscoff Spread
- 4 Biscoff Cookies
Process
- Cut the top off of each strawberry. Using a paring knife, gently hallow out the center of the strawberry by carefully inserting the knife 1/8″ of an inch from the edge of the strawberry. The point of the knife needs to be angled towards the center of the strawberry. Carefully work the knife around the entire strawberry completing the circular cut. As you remove the knife, gently apply pressure to the pull the core of the strawberry out. Repeat this process until you have cored all the strawberries.
- In a small bowl, mix together the cream cheese, sugar, and Biscoff spread until it have a smooth, consistently mixed cheesecake mixture. Put the mixture into a sandwich bag, massage it to a corner of the bag, twist the extra bag in your hand, and then cut a small portion of the tip off the bag.
- In a food processor, blend the Biscoff cookies until a fine crumb as been achieved. Put the crumbs in a small bowl for dipping.
- To fill the strawberries, insert the tip of the filled bag info the hallow core of the strawberry. Squeeze the bag to force some of the mixture out. As the strawberry begins to fill, slowly pull the bag out of the strawberry allowing more to fill the berry. Fill the berry until some of the cheesecake mixture is out of the strawberry.
- Once the strawberries have been filled, gently dip the filled portion into the cookies crumbs.
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