Strawberry Crunch Cheesecake Chunks
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.
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!
Notes
These chunks are even better when paired with a scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator for up to a week.