Go Back
Strawberry Crunch Cheesecake Chunks
Maya

Strawberry Crunch Cheesecake Chunks

Rich strawberry cheesecake baked on a buttery graham cracker crust, cut into bite-sized chunks and coated in a nostalgic strawberry crunch topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 5 hours 15 minutes
Servings: 20 chunks
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups graham cracker crumbs or Golden Oreo crumbs
  • ¼ cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • ½ cup strawberry puree or strawberry jam
  • 1 cup Golden Oreos or vanilla wafers, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 3 tbsp unsalted butter, melted
  • 1 cup white chocolate or candy melts, melted (optional)
  • fresh strawberries, sliced (optional garnish)

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (165°C). Line a 9×13-inch pan with parchment paper. Mix crumbs, sugar, and melted butter, then press evenly into the pan. Bake for 10 minutes and cool completely.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream, vanilla, and strawberry puree or jam.
  3. Pour filling over cooled crust. Bake for 35–40 minutes until center is slightly jiggly. Cool at room temperature, then refrigerate at least 4 hours or overnight.
  4. Mix crushed cookies, freeze-dried strawberries, and melted butter until crumbly.
  5. Cut chilled cheesecake into bite-sized squares. Roll or sprinkle each piece with strawberry crunch topping.
  6. Drizzle with melted white chocolate if desired. Garnish with fresh strawberries and keep refrigerated until serving.

Notes

Freeze-dried strawberries give the topping its bold flavor and color. Chill thoroughly before cutting for clean edges.