Introduction
Strawberry Crunch Cheesecake Chunks are a delightful twist on classic cheesecake, combining creamy richness with a sweet, crunchy strawberry topping.
These handheld treats feature a buttery graham cracker crust, a smooth vanilla cheesecake layer, and a vibrant strawberry crunch made with golden Oreos and freeze-dried strawberries.
Finished with a drizzle of strawberry sauce and white chocolate, each bite delivers a perfect balance of textures and flavors.
Whether you’re serving them at a party, packing them for a picnic, or simply indulging in a sweet treat, these cheesecake chunks are sure to impress.
The combination of tangy cream cheese, fruity strawberry, and buttery crunch makes them irresistible.
Plus, they’re easy to customize with different flavors and toppings, ensuring everyone can enjoy their perfect version of this dessert.
Strawberry Crunch Cheesecake Chunks
Ingredients:
For the Cheesecake Base:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
For the Strawberry Crunch:
1 ½ cups crushed golden Oreos
½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)
3 tbsp melted butter
For the Strawberry Sauce:
1 ½ cups fresh strawberries, diced
½ cup granulated sugar
1 tbsp lemon juice
For Decoration:
White chocolate, melted (for drizzling)
Extra strawberry crunch for topping
Directions:
Prepare the Cheesecake Base:
Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.
Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center.
Let cool completely, then refrigerate for at least 4 hours or overnight.
Make the Strawberry Crunch:
Mix crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter in a bowl. Set aside.
Prepare the Strawberry Sauce:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and the mixture thickens (about 5–7 minutes). Let cool.
Assemble the Cheesecake Chunks:
Remove the chilled cheesecake from the pan and slice it into chunks or bars.
Drizzle the strawberry sauce over each chunk.
Sprinkle generously with strawberry crunch.
Drizzle melted white chocolate on top for a beautiful finish.
Serve:
Serve cold and enjoy! Perfect as a handheld treat or plated dessert.
Variations
For a tropical twist, swap the strawberry sauce for a mango or pineapple compote. The natural sweetness of mango or the tanginess of pineapple pairs wonderfully with the creamy cheesecake.
You can also add shredded coconut to the crunch mixture for extra texture and flavor.
This variation is perfect for summer gatherings or when you want a fruity, refreshing dessert.
If you love chocolate, try using chocolate graham crackers or Oreos instead of golden ones for the crunch topping.
You can also mix cocoa powder into the cheesecake batter for a chocolatey version. Drizzle with dark or milk chocolate instead of white chocolate for a richer finish.
This variation is ideal for chocolate lovers who still want that fruity strawberry touch.
For a lighter option, use reduced-fat cream cheese and a sugar substitute in the cheesecake batter.
The strawberry crunch can be made with low-fat butter or coconut oil, and the sauce can be sweetened with honey or agave instead of sugar.
These adjustments make the dessert slightly healthier without sacrificing flavor, so you can enjoy it guilt-free.
Tips
To ensure a smooth cheesecake, make sure all ingredients are at room temperature before mixing.
Cold cream cheese can lead to lumps, while room-temperature eggs incorporate more evenly into the batter. Taking the time to soften the ingredients will result in a velvety texture.
When baking the cheesecake, avoid overmixing once the eggs are added. Too much air can cause cracks to form as the cheesecake cools.
For extra insurance against cracking, you can bake the cheesecake in a water bath, which provides gentle, even heat. If cracks do appear, don’t worry—the strawberry crunch topping will cover them up!
For the best strawberry flavor, use high-quality freeze-dried strawberries in the crunch mixture. If using strawberry gelatin, opt for a natural brand without artificial colors.
Fresh strawberries in the sauce should be ripe and sweet for the best results. Taste as you go and adjust sugar or lemon juice to balance
Enjoy !