Strawberry Crunch Cheesecake Chunks

Name: Strawberry Crunch Cheesecake Chunks
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 cup all-purpose flour; 1 1/2 cups graham cracker crumbs; 1/3 cup unsalted butter, melted; 1 cup freeze-dried strawberries, crushed; 1/2 cup vanilla wafer cookies, crushed; 3 tablespoons unsalted butter, melted

Isabella

🌟Life, Love, and Gastronomy 🍷

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Bite-sized cheesecake squares with a creamy center, coated in a strawberry crunch topping, these Strawberry Crunch Cheesecake Chunks are the perfect nostalgic treat for parties or indulgent snacking. Each square is a delicious blend of tangy cheesecake and sweet, crumbly topping that will transport you back to your favorite childhood desserts.

Why You’ll Love This Recipe

Perfect for parties, gatherings, or as an indulgent snack.

Combines the creamy richness of cheesecake with a fun strawberry crunch coating.

Easy to prepare in advance, making them convenient for entertaining.

The bite-sized format is great for portion control and serving.

Versatile recipe that allows for creative variations in toppings and flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup all-purpose flour

For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries, crushed

1/2 cup vanilla wafer cookies, crushed

3 tablespoons unsalted butter, melted

Directions

Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, ensuring there’s enough overhang for easy removal.

In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, sour cream, and flour until just combined.

Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 35-40 minutes, or until the center is set but slightly jiggly. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the topping, combine crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a bowl until crumbly.

Once the cheesecake is thoroughly chilled, remove it from the pan and cut it into bite-sized squares. Press the strawberry crunch topping onto all sides of each chunk.

Serve chilled or store in the refrigerator until ready to enjoy.

Servings and Timing

Servings: 16 chunks

Prep Time: 20 minutes

Cooking Time: 40 minutes

Chill Time: 4 hours

Total Time: 5 hours

Variations

Different Toppings: Swap out the strawberry crunch topping for crushed chocolate cookies, toasted nuts, or even sprinkles for a fun twist.

Flavor the Cheesecake: Add a swirl of strawberry jam or chocolate ganache to the cheesecake batter for extra flavor.

Gluten-Free Option: Use gluten-free graham crackers and vanilla wafers to make this dessert gluten-free.

Fruit Alternatives: Try freeze-dried raspberries or mangoes in place of strawberries for a unique flavor.

Dipped Chunks: Dip the cheesecake chunks in melted chocolate before adding the crunch topping for an extra indulgent treat.

Storage/Reheating

Storage: Store the cheesecake chunks in an airtight container in the refrigerator for up to 5 days.

Freezing: These can be frozen for up to 3 months. Wrap each chunk individually in plastic wrap, then place in a freezer-safe bag or container.

Reheating: These are best enjoyed cold, but if frozen, let them thaw in the refrigerator for a few hours before serving.

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FAQs

How do I prevent cracks in the cheesecake?

To prevent cracks, make sure not to overmix the batter and avoid overbaking. Letting the cheesecake cool slowly also helps.

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are key for the crunch topping’s texture, but you can use fresh strawberries for a puree or garnish.

What’s the best way to crush freeze-dried strawberries?

Place them in a sealed zip-top bag and crush with a rolling pin or use a food processor for a finer texture.

Can I double this recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust the baking time as needed.

How do I cut the cheesecake neatly?

Use a sharp knife dipped in hot water and wipe it clean between cuts to achieve neat squares.

Conclusion

Strawberry Crunch Cheesecake Chunks are a delightful, easy-to-make dessert that combines creamy cheesecake with a nostalgic strawberry crunch topping. Perfect for entertaining or simply treating yourself, these bite-sized squares are sure to impress. With endless variations and simple storage options, they’re a versatile and crowd-pleasing recipe to keep in your dessert repertoire. Enjoy every sweet bite.

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