Strawberry Crunch Cheesecake Chunks Recipe

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If you’re looking for a dessert that combines the creaminess of cheesecake, the sweetness of strawberries, and the satisfying crunch of a classic childhood treat, then Strawberry Crunch Cheesecake Chunks are going to be your new favorite indulgence. This recipe takes the flavors of a strawberry crunch ice cream bar and transforms them into bite-sized cheesecake squares coated in a delicious crumb topping. They’re perfect for parties, holidays, or simply treating yourself at home. The best part? You don’t need to bake an entire cheesecake to enjoy this — it’s made in smaller, easy-to-handle chunks.

Why You’ll Love This Recipe

  • No-fuss cheesecake: Made in a pan and cut into squares, so you skip the hassle of making a perfect round cheesecake.

  • Bursting strawberry flavor: Fresh strawberries and strawberry gelatin enhance the fruity sweetness.

  • Crunch factor: A crumbly mix of cookies and strawberry gelatin gives every bite a nostalgic crunch.

  • Perfectly portioned: Since it’s cut into chunks, you can serve bite-sized pieces at gatherings without any mess.

Ingredients

For the Cheesecake Base:

  • 16 oz (450 g) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup sour cream

  • 2 tablespoons all-purpose flour

  • ½ cup fresh strawberries, finely chopped

For the Strawberry Crunch Topping:

  • 20 Golden Oreo cookies (or vanilla sandwich cookies)

  • 1 small box (3 oz) strawberry gelatin powder

  • 4 tablespoons unsalted butter, melted

For Garnish (Optional):

  • Fresh strawberry slices

  • Whipped cream drizzle

  • White chocolate drizzle

Instructions

Step 1: Prepare the Pan

Line a square 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the cheesecake out once it’s chilled. Lightly grease the parchment with butter or nonstick spray.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.

  2. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating.

  3. Mix in vanilla extract, sour cream, and flour until fully incorporated.

  4. Gently fold in the finely chopped strawberries.

Step 3: Bake the Cheesecake

  1. Preheat oven to 325°F (165°C).

  2. Pour the cheesecake batter into the prepared pan and spread evenly.

  3. Bake for 35–40 minutes, or until the center is set but slightly jiggly.

  4. Remove from oven and let it cool completely at room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.

Step 4: Make the Strawberry Crunch Topping

  1. In a food processor, pulse the cookies until they turn into coarse crumbs.

  2. Add strawberry gelatin powder and melted butter, pulsing again until the mixture resembles wet sand with a bright pink hue.

  3. Spread the mixture onto a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes to lock in the crunch. Allow to cool.

Step 5: Assemble the Cheesecake Chunks

  1. Once chilled, lift the cheesecake slab out of the pan using the parchment paper overhang.

  2. Cut into bite-sized squares or rectangles.

  3. Roll or press each chunk into the strawberry crunch topping until fully coated on all sides.

Step 6: Garnish & Serve

For an extra touch, drizzle white chocolate or whipped cream on top, then garnish with a fresh strawberry slice. Serve immediately or keep refrigerated until ready to enjoy.

Tips for Success

  • Chill time is key: Don’t rush the chilling process, as it helps the cheesecake firm up for cleaner cuts.

  • Coating technique: Press the topping firmly onto each cheesecake chunk to ensure maximum crunch in every bite.

  • Storage: Keep the coated cheesecake chunks in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 1 month, though the topping may lose some crispness.

Variations

  • Mixed Berry Crunch: Replace the strawberry gelatin with raspberry or cherry for a different fruity twist.

  • Chocolate Crunch Cheesecake Chunks: Use chocolate sandwich cookies instead of vanilla and add cocoa powder to the topping.

  • No-Bake Version: Use a no-bake cheesecake base if you want to skip the oven. Simply refrigerate until set, then coat with crunch topping.

Serving Ideas

These cheesecake chunks are versatile and can be served in many ways:

  • As a sweet finger food at birthday parties or potlucks.

  • Packed into dessert boxes for gifting.

  • Plated as a decadent dessert with extra strawberry sauce drizzled on top.

  • Frozen slightly for a refreshing, ice cream-like texture.

Final Thoughts

Strawberry Crunch Cheesecake Chunks are a fun, bite-sized twist on traditional cheesecake with a nostalgic strawberry crunch topping that instantly takes you back to childhood ice cream bars. They’re creamy, fruity, and delightfully crunchy all at once, making them an unforgettable dessert that stands out on any table. Whether you’re making them for a special celebration or simply to satisfy a late-night sweet tooth, these cheesecake chunks are guaranteed to impress.

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