Description
These Delightful Strawberry Crunch Cheesecake Chunks combine a creamy cheesecake layer with a crunchy graham cracker crust and a sweet strawberry and cookie crumble topping. Perfectly portioned for snacking or dessert, these no-fry cheesecake bites are a festive treat with a refreshing berry twist.
Ingredients
Scale
For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the strawberry crunch topping:
- 1 cup freeze-dried strawberries
- 1 cup Golden Oreos (or similar vanilla sandwich cookies)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides so you can easily lift out the cheesecake later.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture is evenly moistened. Press it firmly into the bottom of the prepared pan to form a compact crust. Bake the crust for 8 minutes, then remove and allow it to cool slightly.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the sour cream and flour just until combined to avoid overmixing the batter.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top evenly. Bake for 35 to 40 minutes or until the center is mostly set but still slightly jiggly. Remove from the oven and let cool to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Prepare the strawberry crunch topping: In a food processor, pulse the freeze-dried strawberries and Golden Oreos until you achieve coarse crumbs. Stir in the melted butter until the mixture is combined and slightly sticky.
- Assemble the cheesecake chunks: Once chilled, lift the cheesecake from the pan using the parchment overhang. Cut into 16 chunks or squares. Press or roll each chunk in the strawberry crunch topping to coat all sides thoroughly.
- Serve and store: Serve the cheesecake chunks chilled for a refreshing dessert. Store leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- You can double the recipe for a 9×13-inch pan to serve a larger crowd.
- For a quick shortcut, use store-bought cheesecake and simply coat with the strawberry crunch topping for similar delicious results.
