Description
These Delightful Strawberry Crunch Cheesecake Chunks combine a buttery Golden Oreo crust with a smooth, creamy cheesecake filling infused with subtle strawberry flavors. Coated in a strawberry gelatin and crushed freeze-dried strawberry topping, these bite-sized treats are perfect for parties, gifting, or an indulgent snack.
Ingredients
Scale
Crust
- 2 cups crushed Golden Oreos
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon salt
Strawberry Crunch Topping
- 1 box (3 oz) strawberry gelatin powder
- 1/2 cup freeze-dried strawberries, crushed
Optional Serving
- 1 cup whipped topping or whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides to easily lift the cheesecake out later.
- Make the Crust: In a medium bowl, combine the crushed Golden Oreos with the melted butter. Mix thoroughly until evenly combined. Press this crumb mixture firmly and evenly onto the bottom of the prepared pan to form the crust. Bake for 8 minutes, then remove and let it cool slightly.
- Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps. Add in the sour cream, vanilla extract, and salt, stirring until just combined. Then beat in the eggs, one at a time, mixing gently after each addition. Avoid overmixing to prevent cracks.
- Bake the Cheesecake: Pour the cheesecake batter over the pre-baked crust and smooth the top evenly. Place the pan in the oven and bake for 35 to 40 minutes, until the center of the cheesecake is set with a slight jiggle when gently shaken. Remove from oven and let it cool to room temperature.
- Chill the Cheesecake: Once cooled, cover the cheesecake and place it in the refrigerator for at least 4 hours or overnight to allow it to set completely and develop flavors.
- Prepare the Strawberry Crunch Topping: In a small bowl, combine the strawberry gelatin powder with the crushed freeze-dried strawberries and mix well.
- Cut and Coat the Cheesecake Chunks: When fully chilled, use the parchment overhang to lift the cheesecake out of the pan. Cut it into approximately 16 bite-sized chunks. Roll or sprinkle each chunk in the strawberry crunch topping until all sides are well coated.
- Serve: Serve the strawberry crunch cheesecake chunks as is or with a dollop of whipped topping or whipped cream for added indulgence. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a stronger strawberry flavor, you can stir a small amount of the strawberry gelatin powder into the cheesecake batter before baking.
- These cheesecake chunks are ideal for parties, gatherings, or gifting due to their convenient bite-sized portions.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
