Description
These Strawberry Crunch Cheesecake Chunks are creamy, tangy, and bursting with fresh strawberry flavor combined with a crunchy golden Oreo and graham cracker crust. Baked to perfection and topped with a sweet strawberry sauce and white chocolate drizzle, this dessert is perfect for serving as bite-sized treats or plated desserts.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
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 crushed golden Oreo cookies
- 3 tablespoons melted butter
- 1/2 cup freeze-dried strawberries or strawberry Jell-O powder
Strawberry Sauce
- 1 1/2 cups chopped fresh strawberries
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
Additional Toppings
- White chocolate, melted, for drizzling
- More strawberry crunch mix, for sprinkling
Instructions
- Prepare Baking Pan and Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and grease it well to prevent sticking.
- Form Graham Cracker Crust: In a large bowl, combine the graham cracker crumbs with 1/2 cup melted unsalted butter. Stir until all crumbs are evenly coated and look damp. Press this mixture firmly into the bottom of your prepared baking pan to create an even crust layer. Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool completely.
- Prepare Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract until fully incorporated.
- Bake Cheesecake Layer: Pour the cream cheese filling over the cooled graham cracker crust and spread it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the cheesecake is mostly set but the center still jiggles slightly. Remove from oven and let it cool on the counter. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Prepare Strawberry Crunch Topping: In a bowl, mix together the crushed golden Oreo cookies, 3 tablespoons melted butter, and freeze-dried strawberries or strawberry Jell-O powder. Stir until all components are evenly coated. Set aside to let the flavors meld while the cheesecake chills.
- Cook Strawberry Sauce: Combine chopped fresh strawberries, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice in a pan over medium heat. Stir frequently and cook for 5 to 7 minutes until the strawberries soften and the mixture thickens slightly into a syrupy sauce. Remove from heat and let the sauce cool completely.
- Slice and Assemble Chunks: Once the cheesecake is completely chilled and firm, lift it out of the pan using the parchment paper and cut into chunks or bars of your desired size. Arrange the pieces on a serving plate or tray.
- Finish with Toppings: Spoon a little of the cooled strawberry sauce onto each cheesecake chunk. Sprinkle generously with the strawberry crunch topping. Drizzle melted white chocolate over the chunks in a zigzag pattern for added sweetness and decoration. Add extra strawberry crunch mix on top if desired.
- Serve: Serve these cheesecake chunks cold. They make perfect bite-sized desserts or elegant plated treats to enjoy at any gathering.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Using freeze-dried strawberries in the crunch topping adds a nice texture and concentrated strawberry flavor.
- Allowing the cheesecake to chill overnight yields the best texture and flavor.
- Golden Oreos provide a unique twist that complements the strawberry flavor well.
- You can substitute strawberry Jell-O powder for freeze-dried strawberries if unavailable.
- For an easier drizzle, melt white chocolate in a microwave-safe bowl in 15-second increments.
