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
Scale
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.
