If you’ve ever wished your favorite classic cheesecake had a playful, finger-friendly twist, Strawberry Crunch Cheesecake Chunks are here to answer your dessert dreams. These irresistible, bite-sized treats combine a creamy cheesecake base with a buttery graham cracker crust, all cloaked in a dazzling strawberry crunch topping that will instantly take you back to those nostalgic ice cream bars. They’re the perfect dessert to make ahead, share at gatherings, or sneak from the fridge just for you. Trust me, with vibrant color, luscious texture, and that signature strawberry flavor, Strawberry Crunch Cheesecake Chunks will soon become a new favorite in your kitchen.
Ingredients You’ll Need
Don’t let the show-stopping result fool you—each ingredient here is simple, but thoughtfully chosen for the best flavor and crunch. Every component plays its role to create those magical Strawberry Crunch Cheesecake Chunks you won’t be able to stop eating.
- Cream Cheese: Softened cream cheese creates that luxuriously smooth, rich foundation every classic cheesecake demands.
- Granulated Sugar: Sweetens both the crust and the filling, balancing tang and creaminess throughout.
- Vanilla Extract: Just a splash brightens and deepens the whole dessert.
- Large Eggs: Two eggs bind the cheesecake for a creamy, slightly creamy set texture—never rubbery.
- Sour Cream: Adds a gentle tang and helps keep the cheesecake tender.
- Heavy Cream: Like culinary magic! Adds body and smoothness for that signature dreamy cheesecake bite.
- Graham Cracker Crumbs: These form the perfect sweet-salty, buttery crust—classic and indispensable.
- Unsalted Butter: Melted butter binds both the crust and the strawberry crunch topping for richness and just the right amount of decadence.
- Golden Oreos: Crushed to bits, these cookies deliver a familiar vanilla crunch in the topping that pairs incredibly with the strawberry flavor.
- Strawberry Gelatin (dry): This is the secret to that vibrant color and fresh strawberry sweetness swirled into each bite.
How to Make Strawberry Crunch Cheesecake Chunks
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (163°C). For easy cleanup and even easier cheesecake removal, line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This trick is my favorite way to get those perfectly clean cheesecake edges when cutting the chunks later!
Step 2: Make the Graham Cracker Crust
In a bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until every crumb is evenly coated. Press this mixture firmly onto the bottom of your prepared pan using the back of a spoon or the bottom of a glass for an even layer. Bake the crust for 8 to 10 minutes—it should smell buttery and inviting, and set just enough to anchor your filling. Let the crust cool for a few minutes before moving on.
Step 3: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese until completely smooth and silky—no lumps allowed! Add in the sugar and vanilla extract, then beat in the eggs one at a time, making sure they’re fully incorporated before adding the next. Mix in the sour cream and heavy cream until everything is creamy and glossy. This is the moment where your kitchen starts smelling incredible.
Step 4: Bake the Cheesecake
Pour the cheesecake batter over your cooled crust, smoothing out the top with a spatula for an even bake. Pop it into your preheated oven and let it bake for 35 to 40 minutes, just until the center is set but still slightly jiggly. This gentle bake ensures that ultra-creamy texture you love in Strawberry Crunch Cheesecake Chunks. After baking, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then move it to the fridge and chill for at least 4 hours, or overnight if you’re planning ahead.
Step 5: Make the Strawberry Crunch Topping
While your cheesecake chills, make the legendary strawberry crunch topping. In a bowl, combine the crushed Golden Oreos, dry strawberry gelatin, and melted butter. Toss everything together until big, vibrant pink crumbles form—they should look good enough to eat as is! This is what gives your Strawberry Crunch Cheesecake Chunks that celebratory look and nostalgic flavor.
Step 6: Cut and Coat the Cheesecake Chunks
Once your cheesecake is chilled and firm, lift it from the pan using the parchment paper. Cut the slab into bite-sized squares or rectangles—no need for perfection here, as each piece becomes its own perfect treat. Roll or gently press each chunk into the strawberry crunch topping, ensuring all sides get a generous coating. The color and aroma at this stage are absolutely irresistible.
Step 7: Chill and Serve
Transfer your finished Strawberry Crunch Cheesecake Chunks to a platter or airtight container and refrigerate until you’re ready to serve. The crunch holds up beautifully, and the cheesecake becomes even dreamier as it sits. Now, your only challenge is resisting them until dessert time!
How to Serve Strawberry Crunch Cheesecake Chunks
Garnishes
Jazz things up with a drizzle of melted white chocolate or a scattering of fresh, sliced strawberries on top. Even a light cloud of whipped cream makes each chunk extra special, transforming them into tiny showstoppers on a dessert tray.
Side Dishes
Pair your Strawberry Crunch Cheesecake Chunks with a refreshing fruit salad, or serve them alongside a scoop of vanilla or strawberry ice cream for the ultimate summer treat. A hot cup of coffee or cold glass of milk complements their creamy, fruity richness perfectly.
Creative Ways to Present
Serve these cheesecake chunks on pretty platters lined with cupcake papers for a party, or skewer them onto popsicle sticks for a whimsical, grab-and-go dessert. You can even layer them in a trifle with extra whipped cream and berries for a jaw-dropping centerpiece. However you serve them, they’re always a delightful surprise!
Make Ahead and Storage
Storing Leftovers
Place your Strawberry Crunch Cheesecake Chunks in an airtight container and store in the refrigerator for up to five days. Their flavor and texture stay fantastic, making them perfect for snacking throughout the week or bringing along to friends and family.
Freezing
To freeze, arrange the cheesecake chunks in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. The strawberry crunch holds up well, letting you savor this treat for up to three months. Thaw overnight in the fridge before serving for best results.
Reheating
These bites are best enjoyed chilled, but if you prefer them very slightly softened, let them sit at room temperature for about 10 to 15 minutes before serving. Avoid warming in the microwave, as this can melt the topping and change their texture.
FAQs
Can I make Strawberry Crunch Cheesecake Chunks gluten free?
Absolutely! Just swap the graham crackers and Golden Oreos for gluten-free versions, which are widely available. Everything else in the recipe stays the same, so you still get that fabulous texture and taste.
Why does my cheesecake filling seem lumpy?
The most common culprit is cold cream cheese. Always start with fully softened (room temperature) cream cheese and blend thoroughly before adding the eggs—this guarantees a silky, lump-free base.
Can I use different cookies for the topping?
Of course! While Golden Oreos give that classic crunch, vanilla wafer cookies or even shortbread work well too. Just aim for a crispy vanilla cookie that compliments the strawberry gelatin for authentic Strawberry Crunch Cheesecake Chunks flavor.
How far in advance can I make these cheesecake chunks?
You can make the entire recipe—crust, cheesecake, and topping—a day or even two ahead. In fact, letting them chill overnight deepens the flavor and makes them even easier to cut and coat.
What if I don’t have an 8×8-inch pan?
No worries! You can use a 9×9-inch pan for slightly thinner chunks, or double the recipe for a 9×13-inch pan if you’re feeding a crowd. Adjust bake times so the cheesecake sets but remains creamy.
Final Thoughts
These Strawberry Crunch Cheesecake Chunks are a cheerful, crowd-pleasing answer to your dessert cravings—and honestly, I can never make just one batch! Whether you sneak a piece with your coffee or share them at your next celebration, give them a try and let your tastebuds in on the fun.
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Strawberry Crunch Cheesecake Chunks Recipe
- Total Time: 6 hours (includes chilling)
- Yield: 16 chunks 1x
- Diet: Non-Vegetarian
Description
Indulge in these delectable Strawberry Crunch Cheesecake Chunks for a delightful treat that combines creamy cheesecake with a sweet strawberry crunch topping. Perfect for any occasion!
Ingredients
Cheesecake Base:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Crunch Topping:
- 15 golden Oreos, crushed
- 1 (3 oz) box strawberry gelatin (dry)
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven: Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- Prepare Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into pan and bake.
- Make Cheesecake Filling: Beat cream cheese, sugar, vanilla, eggs, sour cream, and heavy cream. Pour over crust and bake.
- Chill Cheesecake: Cool in the oven, then refrigerate for at least 4 hours.
- Prepare Topping: Mix crushed Oreos, strawberry gelatin, and melted butter. Coat cheesecake chunks.
- Serve: Cut into chunks and enjoy chilled.
Notes
- Store in the fridge for up to 5 days or freeze for longer storage.
- Drizzle with white chocolate for an extra touch.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chunk
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
