Description

Strawberry Crunch Cheesecake Chunks are a delightful twist on traditional cheesecake, offering a creamy base, a crunchy topping, and a tangy strawberry sauce. These bite-sized treats are perfect for any occasion, providing a fun and easy way to enjoy cheesecake with a variety of textures and flavors.

Ingredients

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

1 ½ cups crushed golden Oreos

½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)

3 tbsp melted butter

1 ½ cups fresh strawberries, diced

½ cup granulated sugar

1 tbsp lemon juice

White chocolate, melted (for drizzling)

Extra strawberry crunch for topping

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Instructions

Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.
In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then allow it to cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 40–45 minutes or until set with a slight jiggle in the center. Let it cool completely, then refrigerate for at least 4 hours or overnight.
In a bowl, mix together crushed golden Oreos, freeze-dried strawberries (or strawberry gelatin mix), and melted butter. Set aside.
In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until softened and thickened (about 5–7 minutes). Let the sauce cool.
Once the cheesecake is fully chilled, remove it from the pan and slice it into chunks or bars.
Drizzle strawberry sauce over each chunk.
Sprinkle the strawberry crunch mixture generously on top.
Drizzle with melted white chocolate and top with extra strawberry crunch for decoration.
Serve chilled and enjoy!

Notes

For a different crust, use crushed digestive biscuits, vanilla wafer cookies, or Oreos.
Feel free to swap the strawberry sauce with raspberry, blueberry, or mixed berry sauce.
If you’re not a fan of white chocolate, use dark chocolate or skip the drizzle for a more natural look.
For quicker cooling, refrigerate the cheesecake chunks for 4 hours or overnight.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chunk
Calories: 250
Sugar: 24g
Sodium: 160mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg