If you’re craving a dessert that combines creamy decadence with a playful crunch and a bright burst of strawberry flavor, you are going to adore this Strawberry Crunch Cheesecake Chunks Recipe. This delightful treat takes the lusciousness of classic cheesecake, amps it up with a crunchy, buttery crust, and finishes with a vibrant strawberry topping that brings it all together beautifully. Whether you’re serving it at a party or indulging in a cozy night in, these little bites are the perfect combination of rich, tangy, and sweet, all wrapped up in convenient, shareable chunks.
Ingredients You’ll Need
Getting started couldn’t be simpler with such straightforward ingredients that each play a crucial role in flavor, texture, and that irresistible strawberry crunch. From creamy cream cheese to fresh strawberries and buttery crust components, these elements work in harmony for an extraordinary dessert experience.
- Vanilla extract: Adds warmth and depth to the cheesecake filling.
- Large eggs: Help set the creamy cheesecake while keeping it smooth.
- Granulated sugar: Sweetens the cheesecake and strawberry sauce perfectly.
- Cream cheese: The creamy foundation of the cheesecake, softened for easy mixing.
- Melted unsalted butter (for crust): Binds the graham cracker crumbs into a rich, buttery crust.
- Graham cracker crumbs: Provide a crisp, slightly sweet base for the cheesecake.
- Melted butter (for strawberry crunch topping): Brings the golden Oreos and freeze-dried strawberries together into a crunchy topping.
- Freeze-dried strawberries or strawberry Jell-O powder: Infuse the crunch topping with intense strawberry flavor.
- Golden Oreo cookies (crushed): Add sweetness and crispy texture to the strawberry crunch topping.
- Fresh lemon juice: Brightens and balances the strawberry sauce with subtle acidity.
- Chopped fresh strawberries: Essential for the fresh and fruity strawberry sauce that tops the chunks.
- White chocolate (melted): For drizzling over the finished cheesecake chunks to add a creamy, sweet finish.
- More strawberry crunch mix: To sprinkle on the top, giving extra crunch and color.
How to Make Strawberry Crunch Cheesecake Chunks Recipe
Step 1: Prepare Baking Pan and Preheat Oven
Start by setting your oven to 325°F. Line a 9×13-inch baking dish with parchment paper and grease it well to ensure your cheesecake chunks come out cleanly and look perfect.
Step 2: Form Graham Cracker Crust
Mix the graham cracker crumbs with the ½ cup of melted unsalted butter in a large bowl until all crumbs are coated and look damp. Press this mixture firmly into the bottom of your prepared pan to form an evenly packed crust. Bake it for about 10 minutes, then let it cool completely so it sets nicely.
Step 3: Prepare Cheesecake Mixture
Grab a mixing bowl and beat the softened cream cheese with 1 cup granulated sugar until super creamy and smooth. Add the eggs one at a time, mixing in between each addition, and then stir in the vanilla extract. This mixture is the luscious, velvety heart of your cheesecake chunks.
Step 4: Bake Cheesecake Layer
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake the cheesecake for 40 to 45 minutes, aiming for a mostly set surface that still jiggles gently in the middle. This ensures a creamy texture once cooled. Let the cheesecake cool fully on the counter, then transfer it to the refrigerator for at least 4 hours or overnight to firm up perfectly.
Step 5: Prepare Strawberry Crunch Topping
While the cheesecake chills, stir together the crushed golden Oreos, 3 tablespoons melted butter, and either freeze-dried strawberries or strawberry Jell-O powder in a bowl. Mix until everything is well coated, then set aside to let the flavors marry and the crunch develop.
Step 6: Cook Strawberry Sauce
In a small saucepan, combine the chopped fresh strawberries with ½ cup sugar and 1 tablespoon fresh lemon juice. Heat the mixture over medium heat, stirring occasionally, until it bubbles and thickens to a syrupy consistency—this usually takes about 5 to 7 minutes. Once done, remove it from heat and let it cool completely.
Step 7: Slice and Assemble Chunks
Remove the chilled cheesecake from the pan using the parchment edges. Cut it into bite-sized chunks—feel free to make squares or bars depending on your preference. Place these cheesecake chunks onto serving plates or a tray, ready for their finishing touches.
Step 8: Finish with Toppings and Serve
Drizzle each cheesecake chunk with the cooled strawberry sauce, then sprinkle generously with your prepared strawberry crunch topping. Add an elegant zigzag of melted white chocolate over each piece and finish with more crunch if you desire. These delightful bites are best served cold, making them a perfect sweet treat that’s easy to share.
How to Serve Strawberry Crunch Cheesecake Chunks Recipe
Garnishes
Adding a fresh mint leaf or a whole strawberry on the side can brighten up the presentation and add a refreshing herbal note. A light dusting of powdered sugar also enhances the visual appeal and complements the sweet strawberry crunch.
Side Dishes
These cheesecake chunks pair wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the rich cream cheese. For something fruity, serve alongside a simple mixed berry salad or a refreshing citrus sorbet to keep the flavors vibrant.
Creative Ways to Present
Instead of serving as individual chunks, try layering the cheesecake and crunch topping in clear mini jars or dessert glasses for a pretty parfait effect. Alternatively, arrange the chunks on a decorative platter with edible flowers for an eye-catching centerpiece at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake chunks in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days, allowing you to enjoy these bites anytime without any loss of texture or flavor.
Freezing
If you want to keep them longer, freeze the cheesecake chunks by placing them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag once firm. They freeze beautifully for up to 2 months. Thaw in the refrigerator before serving for best results.
Reheating
Since cheesecake is best enjoyed cold, reheating is typically unnecessary. However, if you want to soften it slightly, let the frozen chunks thaw at room temperature for about 20 minutes. Avoid microwaving as it can alter the texture and cause the crunch topping to become soggy.
FAQs
Can I use regular strawberries instead of freeze-dried for the crunch topping?
Freeze-dried strawberries or strawberry Jell-O powder work best to keep the topping crisp. Using fresh strawberries would add moisture and may make the topping soggy, but you can chop them finely and mix them in just before serving if you prefer fresh flavor.
Is it possible to make this recipe gluten-free?
Definitely! Swap the graham cracker crumbs and golden Oreos for gluten-free versions to easily make this Strawberry Crunch Cheesecake Chunks Recipe gluten-free without compromising taste or texture.
What size pan should I use to get those perfect chunks?
A 9×13-inch baking dish is ideal for this recipe as it allows for even baking and perfectly sized chunks that are easy to handle and serve.
Can I prepare the cheesecake mixture the night before?
Yes, you can make the filling ahead and keep it covered in the refrigerator overnight. Just give it a gentle stir before pouring it over the crust to bake fresh the next day.
Why is the cheesecake still a bit jiggly when I take it out of the oven?
That slight jiggle in the center means the cheesecake is perfectly baked—creamy and not overdone. It will continue to firm up as it cools and chills in the fridge, so resist the urge to overbake!
Final Thoughts
There is something truly special about the way this Strawberry Crunch Cheesecake Chunks Recipe hits every note—from creamy and rich to crisp and fruitily fresh. It’s easy enough for a casual snack but impressive enough for entertaining. I encourage you to whip up a batch, share with loved ones, and enjoy the many smiles these delightful bites will bring. Happy baking and even happier eating!
Print
Strawberry Crunch Cheesecake Chunks Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Crunch Cheesecake Chunks, a luscious dessert combining a creamy baked cheesecake with a crunchy golden Oreo and strawberry topping. Perfectly balanced with a graham cracker crust and a sweet homemade strawberry sauce, these bite-sized treats offer a refreshing fruitiness and a satisfying texture contrast.
Ingredients
Cheesecake Mixture
- 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
- Additional strawberry crunch mix for sprinkling
Instructions
- Prepare Baking Pan and Preheat Oven. Preheat your oven to 325°F (165°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. Stir until all crumbs are evenly coated and appear damp. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for about 10 minutes, then remove and let it cool completely.
- Prepare Cheesecake Mixture. In a separate bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated and smooth.
- Bake Cheesecake Layer. Pour the cream cheese filling evenly over the cooled graham cracker crust. Smooth the top carefully. Bake in the preheated oven for 40 to 45 minutes, until the cheesecake is mostly set but still slightly jiggly in the center. Remove from oven and let cool completely on the counter, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Strawberry Crunch Topping. In a bowl, combine crushed golden Oreo cookies, 3 tablespoons melted butter, and freeze-dried strawberries or strawberry Jell-O powder. Mix until the crumbs are evenly coated with butter and strawberry flavor. Set aside to rest and allow flavors to meld.
- Cook Strawberry Sauce. In a medium saucepan over medium heat, combine chopped fresh strawberries, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice. Stir and bring the mixture to a gentle bubble. Let it cook for 5 to 7 minutes until the strawberries are soft and the sauce has thickened slightly. Remove from heat and let cool to room temperature.
- Slice and Assemble Chunks. Lift the chilled cheesecake out of the pan by the parchment paper and place it on a cutting board. Cut the cheesecake into bite-sized squares or bars as desired. Arrange the chunks on a serving tray or plates.
- Finish with Toppings. Spoon a small amount of the cooled strawberry sauce onto each cheesecake chunk. Generously scatter the strawberry crunch topping over each piece. Drizzle melted white chocolate over the top in a zigzag pattern. If desired, sprinkle additional strawberry crunch mix on top for extra texture and flavor.
- Serve. Serve these cheesecake chunks chilled. They make perfect little bites for parties or an elegant plated dessert option.
Notes
- For best results, ensure the cream cheese is thoroughly softened before mixing.
- Freeze-dried strawberries add concentrated flavor without watering down the topping; however, strawberry Jell-O powder works well as an alternative.
- Allow the strawberry sauce to cool completely before adding it to the cheesecake chunks to prevent sogginess.
- You can prepare the cheesecake a day ahead and store it refrigerated for convenient serving.
- Use white chocolate chips or chopped white chocolate for easy melting and drizzling.
