Description
These Strawberry Crunch Cheesecake Chunks combine a creamy baked cheesecake base with a buttery graham cracker crust and a crunchy, fruity topping made from golden Oreos and freeze-dried strawberries, finished with a luscious homemade strawberry sauce and a drizzle of white chocolate. Perfectly portioned into bite-sized squares, this dessert is an irresistible blend of textures and flavors that’s refreshing and indulgent.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Strawberry Crunch Topping
- 1 1/2 cups golden Oreo cookies, crushed
- 3 tablespoons unsalted butter, melted
- 1/2 cup freeze-dried strawberries or strawberry Jell-O powder
Strawberry Sauce
- 1 1/2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
Finishing Touches
- White chocolate, melted, for drizzling
- Extra strawberry crunch mix, for sprinkling
Instructions
- Prepare Baking Pan and Preheat Oven: Set your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and grease it thoroughly to prevent sticking.
- Form Graham Cracker Crust: In a large bowl, mix the graham cracker crumbs with 1/2 cup melted unsalted butter until the crumbs are evenly coated and look damp. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 10 minutes until set. Remove and allow it to cool.
- Prepare Cheesecake Mixture: In a separate large bowl, beat the softened cream cheese and 1 cup granulated sugar together until very creamy and smooth. Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Finish by stirring in 1 teaspoon vanilla extract until the mixture is smooth and uniform.
- Bake Cheesecake Layer: Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula. Bake the cheesecake at 325°F for 40–45 minutes, or until the edges are set and center still jiggles slightly when you gently shake the pan. Remove from oven and let cool fully on the counter. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
- Prepare Strawberry Crunch Topping: In a bowl, combine the crushed golden Oreo cookies, 3 tablespoons melted butter, and the freeze-dried strawberries or strawberry Jell-O powder. Mix thoroughly until everything is coated. Set aside to let flavors meld.
- Cook Strawberry Sauce: Place the chopped fresh strawberries, 1/2 cup granulated sugar, and the lemon juice into a medium saucepan over medium heat. Stir to combine and cook for 5–7 minutes, allowing the mixture to bubble and thicken slightly as the fruit softens. Remove from heat and let cool to room temperature.
- Slice and Assemble Chunks: Once the cheesecake is well chilled, remove it from the pan using the parchment paper edges. Cut the cheesecake into squares or bars as desired and arrange them on a serving platter.
- Finish with Toppings: Spoon the cooled strawberry sauce over each cheesecake chunk, then generously sprinkle the strawberry crunch topping on top. Drizzle melted white chocolate over the chunks in a zigzag pattern and add extra strawberry crunch for added texture and visual appeal.
- Serve: Keep the cheesecake chunks chilled until ready to serve. These sweet, creamy, and crunchy bites make for an elegant plated dessert or a delightful party treat.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Using freeze-dried strawberries provides a more intense strawberry flavor and texture in the crunch topping compared to Jell-O powder.
- For easier cutting, chill the cheesecake overnight so it firms up completely.
- The strawberry sauce can be made ahead and refrigerated; bring to room temperature before serving for best flavor.
- If white chocolate is not available, use milk or dark chocolate as an alternative drizzle.
