Indulge your sweet tooth with these delightful Strawberry Crunch Cheesecake Chunks! Perfect for parties or a simple dessert at home, they are easy to make and packed with strawberry flavor. These little bites can be tailored to your taste, making them a versatile treat that’s sure to impress your family and friends.
Recipe Information
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours 5 minutes
Servings: 16
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 3g
Carbohydrates: 29g
Fat: 10g
Fiber: 1g
Sugar: 15g
Sodium: 150mg
Why Make Strawberry Crunch Cheesecake Chunks
Strawberry Crunch Cheesecake Chunks are not only delicious but also customizable. You can switch out the fresh strawberries for seasonal fruits or even experiment with different flavored Jell-O powders. This cheesecake is also a great way to sneak in some fresh produce for those picky eaters. Plus, they are a hit with both kids and adults alike, making them the perfect dessert for any occasion.
How to Make Strawberry Crunch Cheesecake Chunks Step by Step
Ingredients
1 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
24 ounces cream cheese, let it get soft
1/2 cup melted unsalted butter
2 cups crumbs from graham crackers
3 tablespoons melted butter
1/2 cup freeze-dried strawberries or you can use strawberry Jell-O powder
1 1/2 cups golden Oreo cookies, crushed up
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups chopped fresh strawberries
White chocolate, melted, to drizzle over top
More strawberry crunch mix, for sprinkling
Directions
Set your oven to 325°F. Line a 9×13-inch baking dish with parchment and grease it well. In a big bowl, stir together the graham cracker crumbs and melted butter until the crumbs look damp. Pack the mixture tightly into the bottom of your lined pan and bake for about 10 minutes. Let it cool down.
In another bowl, beat the softened cream cheese with 1 cup of granulated sugar until creamy. Add the eggs one at a time, mixing in between. Finish by stirring in the vanilla until smooth.
Spread the cream cheese mix over your cooled crust and smooth it out. Bake for about 40-45 minutes, until it’s mostly set but a little jiggly in the middle. Let it cool fully on the counter, then refrigerate for at least 4 hours or overnight.
Now for the fun part! In a pan, combine chopped fresh strawberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring, for about 5-7 minutes until the fruit is soft and the juice thickens a bit. Remove from heat and let cool.
Next, mix the golden Oreo cookies, melted butter, and freeze-dried strawberries or Jell-O powder in a bowl. Stir until it’s all coated, then let it hang out for a bit.
Once your cheesecake has cooled completely, lift it out and chop it into chunks. Plate them up however you like, then drizzle some of the strawberry sauce over each chunk and sprinkle with the strawberry crunch mixture. Finally, zigzag some melted white chocolate on top for an extra touch of sweetness!
How to Serve Strawberry Crunch Cheesecake Chunks
These Strawberry Crunch Cheesecake Chunks are fantastic on their own but are even better when paired with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them with fresh fruit salad or atop a bed of mixed greens for a unique twist.
How to Store Strawberry Crunch Cheesecake Chunks
Store any leftover Strawberry Crunch Cheesecake Chunks in an airtight container in the refrigerator for up to a week. You can reheat them slightly in the microwave, but they are best enjoyed cold. If you want to save them for later, freeze the chunks in an airtight container, and they will last for up to three months.
Expert Tips for Cooking Strawberry Crunch Cheesecake Chunks
- Make sure your cream cheese is at room temperature for easy blending.
- Use a sharp knife to cut the cheesecake into chunks for clean edges.
- For a fun twist, try different flavored Jell-O powders in place of the strawberry for a variety of flavors.
Delicious Variations of Strawberry Crunch Cheesecake Chunks
- For a tropical take, swap out the strawberries for crushed pineapple and use coconut flavoring.
- Add a layer of chocolate cream cheese filling for a rich chocolatey twist.
- Mix in crushed nuts for extra crunch and flavor variations.
Conclusion
Try making these Strawberry Crunch Cheesecake Chunks for your next gathering or simply as a delicious treat at home. With their creamy texture and burst of strawberry flavor, they are both flavorful and easy to prepare, ensuring they will be a favorite among your friends and family!
Strawberry Crunch Cheesecake Chunks
Ingredients
For the crust
- 2 cups crumbs from graham crackers
- 1/2 cup melted unsalted butter
- 3 tablespoons melted butter
For the cheesecake filling
- 24 ounces cream cheese, let it get soft Make sure it's at room temperature.
- 1 cup granulated sugar
- 3 large eggs Add each egg one at a time.
- 1 teaspoon vanilla extract
For the strawberry topping
- 1 1/2 cups chopped fresh strawberries
- 1/2 cup granulated sugar Used for cooking with strawberries.
- 1 tablespoon fresh lemon juice
For the crunch topping
- 1 1/2 cups golden Oreo cookies, crushed up
- 1/2 cup freeze-dried strawberries or strawberry Jell-O powder You can choose either.
For drizzling
- White chocolate, melted For drizzling over the top.
- More strawberry crunch mix For sprinkling on top.
Instructions
Preparation
- Set your oven to 325°F. Line a 9x13-inch baking dish with parchment and grease it well.
- In a big bowl, stir together the graham cracker crumbs and melted butter until the crumbs look damp. Pack the mixture tightly into the bottom of your lined pan and bake for about 10 minutes. Let it cool down.
Making the Cheesecake Filling
- In another bowl, beat the softened cream cheese with 1 cup of granulated sugar until creamy.
- Add the eggs one at a time, mixing in between.
- Finish by stirring in the vanilla until smooth.
- Spread the cream cheese mix over your cooled crust and smooth it out. Bake for about 40-45 minutes, until it’s mostly set but a little jiggly in the middle.
- Let it cool fully on the counter, then refrigerate for at least 4 hours or overnight.
Making the Strawberry Sauce
- In a pan, combine chopped fresh strawberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring, for about 5-7 minutes until the fruit is soft and the juice thickens a bit.
- Remove from heat and let cool.
Preparing the Crunch Topping
- Mix the golden Oreo cookies, melted butter, and freeze-dried strawberries or Jell-O powder in a bowl. Stir until it’s all coated, then let it hang out for a bit.
Assembly
- Once your cheesecake has cooled completely, lift it out and chop it into chunks.
- Plate them up however you like, then drizzle some of the strawberry sauce over each chunk and sprinkle with the strawberry crunch mixture.
- Finally, zigzag some melted white chocolate on top for an extra touch of sweetness!
