Strawberry Crunch Cheesecake Chunks (Print Version)
Creamy cheesecake chunks layered with strawberry crunch and sauce for vibrant, sweet handheld bites.
# Ingredients:
→ Cheesecake Base
01 -
2 cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
3 (8 oz) packages cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 tsp vanilla extract
→ Strawberry Crunch
07 -
1 ½ cups crushed golden Oreos
08 -
½ cup freeze-dried strawberries or strawberry gelatin mix
09 -
3 tbsp melted butter
→ Strawberry Sauce
10 -
1 ½ cups fresh strawberries, diced
11 -
½ cup granulated sugar
12 -
1 tbsp lemon juice
→ Decoration
13 -
Melted white chocolate for drizzling
14 -
Extra strawberry crunch for topping
# Steps:
01 -
Preheat the oven to 325°F (163°C). Grease and line a 9x13-inch baking dish. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract. Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center. Let cool completely, then refrigerate for at least 4 hours or overnight.
02 -
In a bowl, mix crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter. Set aside.
03 -
In a saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat until strawberries soften and the mixture thickens, about 5–7 minutes. Let cool.
04 -
Remove the chilled cheesecake from the pan and slice into chunks or bars. Drizzle strawberry sauce over each chunk. Sprinkle generously with strawberry crunch. Drizzle melted white chocolate on top for decoration.
05 -
Serve cold and enjoy. These are perfect as handheld treats or plated desserts.