Strawberry Crunch Cheesecake Chunks

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Strawberry Crunch Cheesecake Chunks

Introduction

Strawberry Crunch Cheesecake Chunks are a fun, bite-sized dessert inspired by the classic strawberry crunch ice cream bars. They combine rich, creamy cheesecake with a buttery vanilla crust and a nostalgic strawberry crunch coating. Perfect for parties, holidays, bake sales, or gifting, these cheesecake chunks deliver big flavor in small portions and are easy to serve without plates or forks.

Ingredients

Vanilla Cookie Crust

  • 2 cups vanilla wafer crumbs (or Golden Oreos, finely crushed)
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup sour cream

Strawberry Crunch Topping

  • 1 cup Golden Oreos, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 3 tablespoons melted butter

Optional Garnish

  • White chocolate drizzle
  • Fresh strawberries

Equipment Needed

  • 9×9-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Food processor or rolling pin

Instructions

Step 1: Prepare the Pan

  • Preheat oven to 325°F (165°C).
  • Line the baking pan with parchment paper, leaving overhang for easy removal.

Step 2: Make the Crust

  1. Mix cookie crumbs with melted butter until evenly coated.
  2. Press firmly into the bottom of the pan.
  3. Bake for 10 minutes and let cool slightly.

Step 3: Prepare the Cheesecake Filling

  1. Beat cream cheese until smooth.
  2. Add sugar and vanilla, mixing until fully combined.
  3. Add eggs one at a time, mixing just until incorporated.
  4. Stir in sour cream.
  5. Scrape the bowl to ensure an even batter.

Step 4: Bake the Cheesecake

  1. Pour cheesecake filling over the cooled crust.
  2. Smooth the top.
  3. Bake for 35–40 minutes until edges are set and the center slightly jiggles.
  4. Turn off oven and let cheesecake cool inside with door cracked for 30 minutes.

Step 5: Chill

  • Refrigerate for at least 4 hours or overnight until fully set.

Step 6: Make the Strawberry Crunch

  1. Combine crushed Golden Oreos, freeze-dried strawberries, and melted butter.
  2. Mix until crumbly and evenly coated.

Step 7: Assemble the Chunks

  1. Lift cheesecake from pan using parchment overhang.
  2. Cut into bite-sized squares or chunks.
  3. Press or sprinkle strawberry crunch topping generously on each piece.
  4. Drizzle with white chocolate if desired.

Tips for Best Results

  • Use freeze-dried strawberries for intense flavor without moisture.
  • Do not overmix the cheesecake batter to prevent cracking.
  • Chill completely before cutting for clean edges.
  • Use a warm knife, wiped clean between cuts.
  • Press topping gently so it adheres well.

Variations

  • Add a thin layer of strawberry preserves over cheesecake before adding crunch.
  • Use chocolate sandwich cookies instead of vanilla.
  • Make mini versions in a muffin tin.
  • Add a pink food coloring swirl to the cheesecake for a festive look.

Storage

  • Store refrigerated in an airtight container up to 5 days.
  • Freeze up to 1 month; thaw overnight in the refrigerator.

Serving Suggestions

  • Serve chilled for best texture.
  • Perfect for dessert tables and holiday trays.
  • Pair with milk, coffee, or iced tea.

Final Thoughts

Strawberry Crunch Cheesecake Chunks combine creamy cheesecake, buttery crust, and crunchy strawberry topping into an irresistible dessert. They are easy to make, visually appealing, and packed with nostalgic flavor, making them a guaranteed crowd-pleaser for any occasion.

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