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Strawberry Crunch Cheesecake Chunks

Indulge in these easy-to-make, bite-sized cheesecake chunks infused with fresh strawberries and a delightful crunch, perfect for parties and family gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 4 hours 30 minutes
Servings: 16 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crumbs from graham crackers Use finely crushed graham crackers
  • 3 tablespoons melted unsalted butter For crust mixture
For the Cheesecake Filling
  • 24 ounces cream cheese Softened to velvety perfection
  • 1 cup granulated sugar For the filling
  • 3 large eggs At room temperature
  • 1 teaspoon vanilla extract For flavoring
  • 1 tablespoon fresh lemon juice To brighten the flavor
For the Crunch Topping
  • 1.5 cups golden Oreo cookies Crushed into fine pieces
  • 1/2 cup freeze-dried strawberries Or a sprinkle of strawberry Jell-O powder
  • 1/2 cup melted unsalted butter To coat the crunch mixture
For the Strawberry Sauce
  • 1/2 cup granulated sugar For the sauce
  • 1.5 cups chopped fresh strawberries To make the sauce
For Topping
  • as needed melted white chocolate For drizzling
  • as needed extra strawberry crunch mix For a playful sprinkle on top

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper and generously grease it.
  2. In a large bowl, stir together the graham cracker crumbs and melted butter until the crumbs are thoroughly coated.
  3. Press this mixture firmly into the bottom of the prepared pan and bake for about 10 minutes until slightly golden. Allow it to cool completely.
Make the Crunch Topping
  1. In another bowl, combine golden Oreo cookie crumbles, freeze-dried strawberries or strawberry Jell-O powder, and melted butter.
  2. Mix until the crumbs are completely coated. Set this delicious crunch mixture aside to rest.
Prepare the Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.
  2. Slowly add in the eggs one by one, mixing well after each addition.
  3. Lastly, stir in the vanilla until everything is well blended and silky.
Bake the Cheesecake
  1. Spread the cream cheese mixture over the cooled crust, smoothing it out evenly.
  2. Bake for approximately 40 to 45 minutes until mostly set but slightly wobbly in the center.
  3. Once done, allow it to cool on the countertop before refrigerating for at least 4 hours, or overnight for best flavor.
Prepare the Strawberry Sauce
  1. In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice.
  2. Stir well and allow it to bubble for about 5–7 minutes until the fruit softens and the sauce thickens. Set aside to cool.
Assembly Time
  1. After chilling the cheesecake, carefully lift it out of the pan using the parchment paper.
  2. Cut it into squares or bars. Each cheesecake chunk can then be drizzled with the cooled strawberry sauce.
Top it Off
  1. Zigzag a little melted white chocolate on each chunk.
  2. Generously sprinkle the crunchy topping over each piece.

Notes

For a healthier twist, consider using low-fat cream cheese and a sugar substitute. These cheesecake chunks can be made a day in advance for easy serving and can stay fresh in the refrigerator for up to 5 days. Store individual cheesecake chunks by wrapping them in plastic wrap and placing in an airtight container.