Description
Enjoy creamy and indulgent strawberry crunch cheesecake chunks featuring a smooth cream cheese filling with a crunchy golden Oreo and freeze-dried strawberry topping, finished with a drizzle of white chocolate and a fresh strawberry sauce accent. Perfectly portioned as cold, bite-sized desserts or plated treats, these cheesecake squares combine classic American flavors with a delightful textural crunch.
Ingredients
Scale
Cheesecake Base
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- 24 ounces cream cheese, softened
- 1/2 cup melted unsalted butter
- 2 cups graham cracker crumbs
Strawberry Crunch
- 3 tablespoons melted butter
- 1/2 cup freeze-dried strawberries or strawberry Jell-O powder
- 1 1/2 cups golden Oreo cookies, crushed
Strawberry Sauce
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 1 1/2 cups chopped fresh strawberries
Decoration
- White chocolate, melted, for drizzling
- Extra strawberry crunch mix, for sprinkling
Instructions
- Prepare Oven and Pan: Set your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and grease it well to prevent sticking.
- Make the Cheesecake Crust: Stir together graham cracker crumbs and melted butter in a large bowl until crumbs are evenly coated and appear damp. Press this mixture firmly into the bottom of the prepared pan to create a compact and even crust layer. Bake for about 10 minutes, then remove and allow to cool completely.
- Mix Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with granulated sugar until creamy and smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined and mixture is smooth.
- Assemble and Bake Cheesecake: Spread the cream cheese filling evenly over the cooled graham cracker crust and smooth the surface. Bake for 40 to 45 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. Remove from oven and allow to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm up.
- Prepare Strawberry Sauce: Place chopped fresh strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Stir constantly and bring to a simmer, cooking for 5 to 7 minutes until strawberries soften and sauce thickens slightly. Remove from heat and let cool completely.
- Make Strawberry Crunch Topping: In a bowl, combine crushed golden Oreos, melted butter, and freeze-dried strawberries or strawberry Jell-O powder. Stir until all ingredients are evenly coated. Let it sit briefly to meld flavors.
- Slice and Decorate Cheesecake: Remove cheesecake from the fridge and lift it out of the pan using parchment edges. Cut into 16 squares or chunks of desired size. Plate the cheesecake chunks, drizzle each chunk with the cooled strawberry sauce, scatter the strawberry crunch topping generously over the top, and finish by drizzling melted white chocolate in a zigzag pattern. Sprinkle extra crunch on top if desired.
- Serve: Best served cold, these strawberry crunch cheesecake chunks make an ideal hand-held dessert or elegant plated treat for parties and gatherings.
Notes
- Freeze-dried strawberries can be replaced with strawberry Jell-O powder for a similar flavor in the crunch topping.
- Ensure cream cheese is fully softened before mixing to avoid lumps in the filling.
- Chilling the cheesecake for at least 4 hours is essential for the best texture and ease of slicing.
- You can make the strawberry sauce ahead of time and refrigerate it until serving.
- Use parchment paper to easily lift the cheesecake out of the pan after baking and chilling.
- Golden Oreos provide a sweet, buttery crunch, but you can substitute with regular Oreos or other sandwich cookies if preferred.
