Description
Delight in these irresistible Strawberry Crunch Cheesecake Chunks, featuring a creamy baked cheesecake layer atop a buttery graham cracker crust, topped with a crunchy strawberry and golden Oreo crumble, fresh strawberry sauce, and a drizzle of white chocolate for an extra touch of sweetness. Perfect as bite-sized desserts or a charming plated treat.
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 unsalted butter, melted
Strawberry Crunch Topping
- 1 1/2 cups Golden Oreo cookies, crushed
- 3 tablespoons unsalted butter, melted
- 1/2 cup freeze-dried strawberries or strawberry Jell-O powder
Strawberry Sauce
- 1 1/2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
Toppings
- White chocolate, melted, for drizzling
- Extra 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 thoroughly to prevent sticking.
- Form Graham Cracker Crust: In a large bowl, combine the graham cracker crumbs with 1/2 cup melted unsalted butter until the crumbs are evenly coated and damp. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for about 10 minutes, then remove and let it cool completely on a wire rack.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well between each addition. Stir in the vanilla extract until fully incorporated.
- Bake Cheesecake Layer: Pour the cheesecake filling evenly over the cooled crust and smooth the surface. Bake in the preheated oven for 40–45 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. Remove from oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Strawberry Crunch Topping: In a bowl, mix the crushed Golden Oreo cookies, 3 tablespoons melted butter, and freeze-dried strawberries or strawberry Jell-O powder until well coated. Set aside to let the flavors meld.
- Cook Strawberry Sauce: In a saucepan over medium heat, combine chopped fresh strawberries, 1/2 cup granulated sugar, and fresh lemon juice. Stir and cook for 5–7 minutes until the fruit softens and the sauce thickens slightly. Remove from heat and let the sauce cool completely.
- Slice and Assemble Chunks: Once the chilled cheesecake is firm, lift it from the pan using the parchment paper and chop it into squares or bars of desired size. Arrange the chunks on a serving plate or tray.
- Finish with Toppings: Spoon a bit of cooled strawberry sauce over each cheesecake chunk. Sprinkle a generous amount of the prepared strawberry crunch topping on top. Drizzle melted white chocolate in a zigzag pattern over each piece, and add extra strawberry crunch sprinkle if desired for added texture and flavor.
- Serve: Serve the cheesecake chunks chilled. They make perfect bite-sized treats for parties or a delightful plated dessert.
Notes
- Ensure the cream cheese is fully softened to make mixing easier and to achieve a smooth cheesecake texture.
- For best results, allow the cheesecake to chill overnight so it sets properly and slices cleanly.
- Freeze-dried strawberries or strawberry Jell-O powder can be used interchangeably in the crunch topping depending on preference and availability.
- If you prefer a less sweet dessert, adjust the sugar quantities slightly to taste.
- Use parchment paper to easily lift out the cheesecake from the pan without breaking the crust.
