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
Scale
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.
