If you have a sweet tooth and adore anything creamy with a crunch, then diving into this Strawberry Crunch Cheesecake Chunks Recipe will be a total delight for your taste buds. Imagine bite-sized chunks of silky cheesecake that balance the perfect tang of cream cheese with a crispy, fruity strawberry crunch coating on the outside. It’s a sensational blend of textures and flavors that feels indulgent yet fresh, making these chunks an irresistible treat for family gatherings or just a special indulgence on a quiet afternoon. Trust me, once you try these, they’ll quickly become a favorite in your recipe collection.
Ingredients You’ll Need
This recipe shines because it uses simple, easy-to-find ingredients that each play an essential role in bringing the Strawberry Crunch Cheesecake Chunks Recipe to life. From the creamy base to the crunchy fruity topping, every ingredient contributes either richness, texture, or that summery strawberry pop of flavor.
- Cream cheese (16 oz, softened): The star of the cheesecake that creates the irresistibly smooth and rich texture.
- Granulated sugar (1/2 cup): Adds sweetness that perfectly balances the tartness of the cream cheese.
- Large eggs (2): Bind everything together while helping create a silky cheesecake body.
- Vanilla extract (1 teaspoon): A splash of warmth and depth in every bite.
- Sour cream (1/2 cup): Adds moisture and subtle tang, making the cheesecake extra creamy.
- All-purpose flour (1/4 cup): Just enough to give the cheesecake structure without heaviness.
- Graham cracker crumbs (1 1/2 cups): The classic, buttery base that provides that nostalgic crunch and flavor.
- Unsalted butter (1/3 cup + 3 tablespoons, melted): Brings richness to both the crust and crunchy topping.
- Freeze-dried strawberries, crushed (1 cup): The secret to that vibrant strawberry crunch that bursts with fruity flavor.
- Vanilla wafer cookies, crushed (1/2 cup): Adds a sweet, delicate crunch to the topping, making every bite exciting.
How to Make Strawberry Crunch Cheesecake Chunks Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining an 8×8-inch baking pan with parchment paper. This simple prep step makes sure your cheesecake chunks will come out cleanly and keep their perfect shape.
Step 2: Make the Graham Cracker Base
Mix the graham cracker crumbs with 1/3 cup of melted butter for a buttery, crumbly texture. Press this mixture firmly and evenly into the bottom of the pan, then bake it for about 8 to 10 minutes. This sets the crust so it holds up nicely when layered with cheesecake. Let it cool completely before adding the batter.
Step 3: Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese and granulated sugar until you get that perfectly smooth, velvety consistency. Add the eggs one at a time, blending well after each addition to keep the batter silky. Then, stir in the vanilla extract, sour cream, and the flour until everything is evenly combined. This batter is where the creamy magic begins.
Step 4: Bake the Cheesecake
Pour the cheesecake batter gently over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 35 to 40 minutes, until the edges are set but the center still wobbles slightly when you gently shake the pan. This ensures the perfect creamy interior once fully chilled. Allow it to cool to room temperature, and then chill in the refrigerator for at least 4 hours to firm up beautifully.
Step 5: Prepare the Strawberry Crunch Topping
While the cheesecake chills, mix together the crushed freeze-dried strawberries, vanilla wafer crumbs, and 3 tablespoons of melted butter in a bowl. This mixture creates the signature crunch that gives this recipe its fun, fruity twist.
Step 6: Cut and Coat the Cheesecake Chunks
Once the cheesecake is completely chilled and firm, lift it out of the pan using the parchment paper. Cut into 16 equal squares, and then gently coat each chunk in the strawberry crunch topping, pressing lightly so the coating sticks well but keeps the light, crispy texture intact.
Step 7: Chill and Serve
Place the coated cheesecake chunks back in the refrigerator until you’re ready to serve them chilled. This keeps the texture perfect — creamy cheesecake center with that crunchy strawberry-coated exterior in every bite.
How to Serve Strawberry Crunch Cheesecake Chunks Recipe
Garnishes
For an extra touch of elegance and freshness, add a few fresh strawberries or a small dollop of whipped cream on the side. A light dusting of powdered sugar or a drizzle of strawberry sauce can also brighten up the presentation and flavor without overpowering the natural strawberry crunch.
Side Dishes
These cheesecake chunks shine on their own but pair beautifully with a simple green salad for a refined dessert course or a cup of freshly brewed coffee or tea, making your dessert time feel like a special occasion any day of the week.
Creative Ways to Present
Try serving these cheesecake chunks on a wooden board surrounded by fresh berries for a rustic look, or arrange them in a tiered tray for parties. They also make adorable additions to dessert buffets or picnic baskets, charming guests with their bite-sized appeal and layered flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake chunks in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them perfect for enjoying over several days or sharing with friends.
Freezing
If you want to save them for later, these chunks freeze well. Lay them out on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They’ll keep well up to 2 months. Just be sure to thaw in the refrigerator overnight before serving to maintain the perfect texture.
Reheating
Since these are best served chilled, it’s usually best to enjoy them right from the fridge. If you prefer them slightly less cold, let them sit at room temperature for 10 to 15 minutes before diving in, so the cream cheese softens just a bit for maximum creaminess.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries are delicious, but for the signature crunch topping in this Strawberry Crunch Cheesecake Chunks Recipe, freeze-dried strawberries are key because they provide crisp texture and concentrated flavor without adding moisture.
What if I don’t have vanilla wafer cookies for the topping?
You can substitute with crushed graham crackers or digestive biscuits, but vanilla wafers add a unique sweetness and delicate crunch that complements the freeze-dried strawberries perfectly.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham cracker crumbs and vanilla wafer cookies to keep the recipe intact while accommodating gluten-free needs.
How long should I chill the cheesecake before cutting?
Chilling for at least 4 hours is important to let the cheesecake set fully, making it easier to cut clean chunks that hold their shape.
Can I double this recipe?
Yes! Simply double all the ingredients and use a larger pan or two 8×8 pans. Just keep an eye on baking time as it may need slight adjustments depending on thickness.
Final Thoughts
There’s something truly special about these Strawberry Crunch Cheesecake Chunks Recipe that combines creamy, luscious cheesecake with a satisfyingly crunchy, fruity coating. Whether you’re making them for dessert, a party, or a sweet treat just for yourself, these chunks are sure to impress and delight everyone lucky enough to try them. So grab your ingredients, and get ready to enjoy a new favorite that’s as fun to make as it is to eat!
Print
Strawberry Crunch Cheesecake Chunks Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 16 chunks
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Crunch Cheesecake Chunks featuring a creamy cheesecake base atop a buttery graham cracker crust, finished with a crunchy strawberry and vanilla wafer coating. Perfectly chilled and packed with vibrant flavors, these bite-sized treats are ideal for parties or a sweet snack.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 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
Strawberry Crunch Topping
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla wafer cookies, crushed
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
- Make the Crust: In a bowl, combine the graham cracker crumbs with 1/3 cup melted unsalted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden, then set aside to cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in vanilla extract, sour cream, and all-purpose flour until the batter is well combined and smooth.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow it to cool to room temperature before placing it in the refrigerator to chill for at least 4 hours.
- Prepare the Strawberry Crunch Topping: In a bowl, mix together crushed freeze-dried strawberries, crushed vanilla wafer cookies, and 3 tablespoons melted unsalted butter until the mixture resembles coarse crumbs and holds together slightly.
- Cut and Coat: After the cheesecake has chilled completely, cut it into 16 equal square chunks. Roll each chunk in the strawberry crunch topping to coat all sides, pressing gently so the topping adheres.
- Serve and Store: Serve the cheesecake chunks chilled directly after coating or refrigerate them until ready to enjoy, keeping them fresh and delicious.
Notes
- Ensure the cream cheese is softened to room temperature for smoother mixing and a creamier texture.
- Press the crust mixture firmly to avoid crumbling when cutting.
- The cheesecake should be slightly jiggly in the center when taken out of the oven to prevent overbaking.
- Freeze-dried strawberries add intense flavor without moisture, keeping the topping crunchy.
- Store leftover cheesecake chunks in an airtight container in the refrigerator for up to 3 days.
