Description
Bite-sized Strawberry Crunch Cheesecake Chunks blend creamy cheesecake with a nostalgic strawberry crunch topping. Perfect for parties, gatherings, or indulgent snacking, these easy-to-make treats are a crowd-pleaser for any occasion.
Ingredients
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
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- Make the Crust: Combine graham cracker crumbs and melted butter. Press firmly into the pan and bake for 8-10 minutes. Let cool.
- Prepare the Cheesecake Batter: Beat cream cheese and sugar until smooth. Mix in eggs, one at a time. Stir in vanilla, sour cream, and flour.
- Bake the Cheesecake: Pour batter over the crust. Bake for 35-40 minutes or until set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 4 hours.
- Make the Topping: Combine crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter in a bowl.
- Assemble the Chunks: Cut chilled cheesecake into squares. Coat each chunk in the strawberry crunch topping.
- Serve and Store: Serve chilled or refrigerate until ready to enjoy.
Notes
Use a sharp knife dipped in hot water for clean cuts.
Freeze-dried strawberries are essential for the crunchy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 chunks
- Calories: 180 kcal (per chunk)
