Summer days beg for something sweet, nostalgic, and absolutely satisfying — and Strawberry Crunch Cheesecake Chunks deliver just that. Think rich, creamy cheesecake squares with a buttery graham cracker crust, layered with vibrant strawberry sauce and a crunchy topping that reminds you of the strawberry shortcake ice cream bars from childhood. Whether you’re prepping dessert for a backyard BBQ, a holiday gathering, or just indulging in a weekend treat, these cheesecake chunks strike the perfect balance between elegance and fun.
Ingredients :
For the Cheesecake Base:
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
For the Strawberry Crunch:
• 1 ½ cups crushed golden Oreos
• ½ cup freeze-dried strawberries (or substitute strawberry gelatin mix for color/flavor)
• 3 tbsp melted butter
For the Strawberry Sauce:
• 1 ½ cups fresh strawberries, diced
• ½ cup granulated sugar
• 1 tbsp lemon juice
For Decoration:
• White chocolate, melted (for drizzling)
• Extra strawberry crunch for topping
Directions :
1. Prepare the Cheesecake Base
Let’s start with the foundation. A buttery graham cracker crust supports the rich, creamy cheesecake layer.
Directions:
1. Preheat your oven to 325°F (163°C). Grease and line a 9×13-inch baking dish with parchment paper for easy removal.
2. In a medium bowl, mix graham cracker crumbs and melted butter until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the prepared baking dish.
4. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
5. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
6. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
7. Pour the cheesecake batter over the cooled crust, smoothing out the top with a spatula.
8. Bake for 40–45 minutes or until the center is set but still has a slight jiggle.
9. Let cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
2. Make the Strawberry Crunch Topping
This strawberry crunch is the magic that gives the chunks their nostalgic twist.
Directions:
1. In a food processor or a zip-top bag with a rolling pin, crush the golden Oreos until you have fine crumbs.
2. Add in the freeze-dried strawberries (or strawberry gelatin) and pulse or mix until evenly combined.
3. Stir in the melted butter until the mixture resembles wet sand. Set aside.
3. Prepare the Strawberry Sauce
The strawberry sauce adds a tangy burst that perfectly cuts through the richness of the cheesecake.
Directions:
1. In a small saucepan, combine diced strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, for about 5–7 minutes or until the strawberries have softened and the mixture thickens slightly.
3. Let cool to room temperature.
4. Assemble the Cheesecake Chunks
Here comes the fun part—bringing everything together into eye-catching, delicious bites.
Directions:
1. Remove the chilled cheesecake from the pan using the parchment paper. Place on a cutting board.
2. Slice into chunks or bars of your desired size—bite-size, finger-length, or larger dessert squares.
3. Spoon or drizzle the strawberry sauce over each chunk.
4. Generously sprinkle the strawberry crunch topping over each piece.
5. Drizzle melted white chocolate over the top for a beautiful, glossy finish.
6. Add extra strawberry crunch or fresh strawberries for presentation.
5. Serve and Store
Serve your Strawberry Crunch Cheesecake Chunks cold for the best texture and flavor. They’re perfect for:
Dessert platters
Summer parties
Bake sales
Gifting in treat boxes
