Description
Strawberry Crunch Cheesecake Chunks are bite-sized, creamy cheesecake squares layered on a buttery crust and topped with a nostalgic strawberry crunch. With both baked and no-bake variations, these treats are customizable, easy to make ahead, and guaranteed to be a hit at parties, potlucks, or as a fun fridge-stash snack. Think strawberry shortcake ice cream bar meets rich cheesecake in portable square form.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (or Golden Oreo crumbs)
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¼ cup unsalted butter, melted
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2 tbsp granulated sugar
For the Cheesecake Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs, room temperature
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½ cup sour cream
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1 tsp vanilla extract
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½ cup strawberry puree or strawberry jam
For the Strawberry Crunch Topping:
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1 cup Golden Oreos or vanilla wafers, crushed
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½ cup freeze-dried strawberries, crushed
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3 tbsp unsalted butter, melted
Optional Toppings:
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1 cup white chocolate or candy melts, melted
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Fresh strawberries, sliced, for garnish
Instructions
1️⃣ Prepare the Crust
• Preheat oven to 325°F and line a 9×13-inch pan with parchment paper.
• Mix graham cracker crumbs, sugar, and melted butter until combined.
• Press the crust mixture evenly into the pan.
• Bake for 10 minutes, then cool completely.
2️⃣ Make the Cheesecake Filling
• In a large bowl, beat softened cream cheese and sugar until smooth.
• Add eggs one at a time, mixing just until incorporated.
• Stir in sour cream, vanilla, and strawberry puree or jam.
• Pour the filling over the cooled crust and spread evenly.
3️⃣ Bake & Chill
• Bake at 325°F for 35–40 minutes, until the center is just set and slightly jiggly.
• Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
4️⃣ Prepare the Strawberry Crunch Topping
• In a bowl, combine crushed Golden Oreos, freeze-dried strawberries, and melted butter.
• Stir until crumbly and fully coated.
5️⃣ Assemble the Chunks
• Cut the chilled cheesecake into bite-sized squares.
• Roll or sprinkle each piece with the strawberry crunch topping.
• Drizzle with melted white chocolate if desired.
6️⃣ Serve & Enjoy
• Garnish with fresh strawberries.
• Keep refrigerated until serving.
Notes
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Make-ahead tip: Bake the cheesecake up to 3 days in advance. Store tightly wrapped in the fridge. Apply topping just before serving.
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Storage: Cheesecake chunks can be refrigerated for up to 5 days. Freeze without topping for up to 2 months.
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Crunch tip: For an ultra-crisp topping, store the crumble separately and sprinkle just before serving.
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Substitutes: Use vanilla wafers, shortbread, or sugar-free cookies for crust. Replace sugar with monk fruit for a low-carb version.
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No-Bake Option: Swap eggs and sour cream with whipped cream and powdered sugar for a quick no-bake version. Chill 4 hours.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake (no-bake variation included)
- Cuisine: American