Description
Strawberry Crunch Cheesecake Chunks are creamy cheesecake squares layered on a buttery graham cracker crust and topped with a nostalgic strawberry crunch inspired by ice cream bars. A fun, eye-catching treat perfect for parties, potlucks, or sweet cravings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 1/4 cup unsalted butter, melted (for crust)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 20 golden Oreos (or vanilla sandwich cookies)
- 1 cup freeze-dried strawberries
- 3 tbsp unsalted butter, melted (for topping)
Instructions
Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
- Mix graham cracker crumbs, 2 tbsp sugar, and 1/4 cup melted butter. Press into pan to form crust. Bake 8–10 minutes and cool slightly.
- Beat cream cheese until smooth. Add 1/2 cup sugar, then eggs one at a time. Mix in sour cream and vanilla until creamy.
- Pour filling over crust, smooth top, and bake 35–40 minutes until edges are set and center is slightly jiggly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Pulse Oreos and freeze-dried strawberries in a food processor until crumbly. Stir in 3 tbsp melted butter to form topping.
- Lift chilled cheesecake from pan and cut into chunks.
- Press strawberry crunch topping onto tops and sides of each chunk.
- Serve chilled or frozen for firmer texture.
Notes
- Freeze-dried strawberries give the topping its signature crunch—don’t substitute fresh.
- For clean cuts, use a sharp knife dipped in hot water and wiped between slices.
- Double recipe for a 9×13-inch pan.
- Add strawberry jam swirls to the cheesecake for extra flavor.
- Best served cold or partially frozen.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chunk
- Calories: 250
- Sugar: 18g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg