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Strawberry Crunch Cheesecake Chunks are bite-sized, no-bake treats featuring rich cheesecake squares coated in a strawberry shortcake-style cookie crumble. They taste like cheesecake, strawberry shortcake bars, and fun all rolled into one — perfect for dessert trays, gifts, or just treating yourself.
⏱️ Time:
- Prep Time: 30 minutes
- Chill Time: 4+ hours or overnight
- Total Time: ~4 hours 30 minutes
- Servings: ~24 chunks
🍳 Equipment:
- 8×8 or 9×9-inch square pan
- Mixing bowls
- Electric mixer or stand mixer
- Parchment paper
- Spatula
- Food processor or blender (for crunch coating)
- Sharp knife
📝 Ingredients:
🧀 For the Cheesecake Base:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for balance)
- 1 ½ cups heavy whipping cream (cold)
🍓 For the Strawberry Crunch Topping:
- 16 Golden Oreos (or vanilla sandwich cookies)
- 2 tablespoons freeze-dried strawberries or strawberry gelatin powder
- 3 tablespoons melted butter
🔲 Optional Crust (for a firmer base):
- 1 ½ cups crushed graham crackers or Golden Oreos
- 1/4 cup melted butter
- 2 tablespoons sugar
🧾 Ingredient Notes:
- Cream Cheese: Full-fat for best texture.
- Heavy Cream: Whipped to stiff peaks for a light, mousse-like texture.
- Freeze-Dried Strawberries: Give the most authentic strawberry flavor and color.
- Strawberry Gelatin (Jell-O): Can be used instead for color and flavor if freeze-dried berries aren’t available.
- Golden Oreos: For that nostalgic strawberry shortcake crunch.
👩🍳 Instructions:
1. Prepare the Optional Crust:
- Mix graham cracker crumbs or crushed Golden Oreos with melted butter and sugar.
- Press into a parchment-lined 8×8 or 9×9 pan.
- Freeze while preparing filling (or bake at 350°F for 10 minutes and cool).
2. Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth.
- Add sugar, vanilla, and lemon juice. Beat until fluffy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Pour over crust (if using), or into a parchment-lined pan. Smooth top.
- Freeze for 4 hours or refrigerate overnight until firm.
3. Make the Strawberry Crunch Topping:
- In a food processor, pulse Golden Oreos until crumbled.
- Add freeze-dried strawberries or strawberry gelatin and pulse to mix.
- Drizzle in melted butter and pulse again until mixture clumps slightly.
4. Cut into Chunks & Coat:
- Once cheesecake is firm, lift from pan using parchment.
- Cut into 1- to 2-inch chunks using a sharp knife (clean between cuts).
- Roll or press sides of each chunk into the strawberry crunch topping.
- Return to fridge or freezer to set until ready to serve.
📊 Nutrition (Per Chunk, Approximate):
- Calories: ~180
- Fat: ~14g
- Carbs: ~10g
- Sugar: ~8g
- Protein: ~2g
💡 Tips & Variations:
Tips:
- Freeze cheesecake slightly before cutting for clean edges.
- Use gloves when coating to avoid melting or smudging.
- Store in airtight container in fridge (3–4 days) or freezer (up to 1 month).
Variations:
- Chocolate Crunch: Use chocolate cookies + cocoa powder instead of strawberry topping.
- No crust version: Just pour filling directly into the lined pan.
- Mini Bites: Use silicone molds or mini muffin tins for poppable shapes.
- Drizzle: Add white chocolate drizzle for extra decadence.
