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Strawberry Crunch Cheesecake Chunks

A delightful no-bake dessert with layers of creamy cheesecake, crunchy topping, and juicy strawberries, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Dessert, No-Bake
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (or Golden Oreo crumbs)
  • 0.25 cup unsalted butter, melted
  • 2 tbsp granulated sugar
For the cheesecake filling
  • 16 oz cream cheese, softened Ensure the cream cheese is really soft for a smooth filling.
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup strawberry puree or strawberry jam Adjust to your taste.
For the strawberry crunch topping
  • 1 cup Golden Oreos or vanilla wafers, crushed
  • 0.5 cup freeze-dried strawberries, crushed Can use crushed fresh strawberries, but may alter texture.
  • 3 tbsp unsalted butter, melted
For assembly
  • 1 cup white chocolate or candy melts, melted For drizzling on top.
  • Fresh strawberries, sliced for garnish

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F and line a 9×13-inch pan with parchment paper.
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Press this mixture evenly into the bottom of the pan.
  4. Bake for 10 minutes, then remove and allow to cool completely.
Make the Cheesecake Filling
  1. In a large bowl, use a mixer to beat the softened cream cheese and sugar together until smooth.
  2. Add the eggs one at a time, mixing just until incorporated.
  3. Stir in the sour cream, vanilla extract, and strawberry puree or jam.
  4. Pour the filling over the cooled crust and spread it out evenly.
Bake & Chill
  1. Place the cheesecake in the oven and bake at 325°F for 35–40 minutes, or until the center is just set but still slightly jiggly.
  2. Let it cool at room temperature before placing it in the fridge for at least 4 hours or overnight.
Prepare the Strawberry Crunch Topping
  1. In a separate bowl, combine the crushed Golden Oreos, freeze-dried strawberries, and melted butter.
  2. Stir until the mixture is crumbly and thoroughly coated.
Assemble the Chunks
  1. Once the cheesecake is chilled, cut it into bite-sized squares.
  2. Roll or sprinkle each piece with the strawberry crunch topping.
  3. If you like, drizzle some melted white chocolate over the tops.
Serve & Enjoy
  1. Garnish with fresh strawberry slices before serving.
  2. Keep the cheesecake chunks refrigerated until you’re ready to enjoy.

Notes

Store in an airtight container in the fridge for 3 to 5 days. Make ahead for convenience.