Description
Delight in these Strawberry Crunch Cheesecake Chunks featuring a creamy baked cheesecake on a buttery graham cracker crust, topped with a crunchy golden Oreo and strawberry topping, finished with a luscious homemade strawberry sauce and white chocolate drizzle. Perfect bite-sized treats for any occasion, served chilled for a refreshing dessert experience.
Ingredients
Scale
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
Strawberry Crunch Topping
- 1 1/2 cups golden Oreo cookies, crushed
- 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
- 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 well to ensure easy removal of the cheesecake.
- Form Graham Cracker Crust: Stir together graham cracker crumbs and 1/2 cup melted unsalted butter in a large bowl until the crumbs are uniformly damp. Press the mixture firmly into the bottom of the lined baking dish. Bake for about 10 minutes, then allow it to cool completely.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with 1 cup granulated sugar until very creamy and smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract until fully combined.
- Bake Cheesecake Layer: Spread the cream cheese filling evenly over the cooled graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes until the cheesecake is mostly set but still slightly jiggly in the center. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Strawberry Crunch Topping: In a bowl, mix together crushed golden Oreo cookies, 3 tablespoons melted butter, and either freeze-dried strawberries or strawberry Jell-O powder until well combined and coated. Set aside to let flavors meld.
- Cook Strawberry Sauce: In a saucepan over medium heat, combine chopped fresh strawberries, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice. Stir and cook for 5–7 minutes until the strawberries are soft and the mixture thickens into a sauce. Remove from heat and let cool completely.
- Slice and Assemble Chunks: Once the cheesecake is fully chilled and set, lift it out of the pan using the parchment paper. Cut into bite-sized squares or bars and place on a serving plate or tray.
- Finish with Toppings: Pour a spoonful of the cooled strawberry sauce over each cheesecake chunk. Scatter generous amounts of the strawberry crunch topping on top. Drizzle melted white chocolate over each piece in a zigzag pattern. Optionally, sprinkle additional strawberry crunch on top for extra texture and flavor.
- Serve: Serve the cheesecake chunks cold as delightful bite-sized treats or as a plated dessert to impress guests.
Notes
- The cheesecake must be fully chilled for at least 4 hours or overnight to ensure proper setting and easy slicing.
- If freeze-dried strawberries are unavailable, strawberry Jell-O powder is a great alternative for the crunch topping.
- Melt the white chocolate carefully over a double boiler to avoid burning and achieve a smooth drizzle.
- For easier removal of the cheesecake from the pan, make sure to line the baking dish with parchment paper extending over the edges.
- Store leftover cheesecake chunks covered in the refrigerator for up to 4 days for best freshness.
