Description
Delicious Strawberry Crunch Cheesecake Chunks feature a creamy cheesecake base on a buttery graham cracker crust, topped with a crunchy mixture of freeze-dried strawberries and vanilla wafer crumbs. These bite-sized treats are perfect for parties or a delightful dessert, combining smooth texture with a vibrant, fruity crunch.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
For the Cheesecake Batter
- 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 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 your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the cheesecake chunks later.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 8 to 10 minutes, then remove and allow to cool completely.
- Prepare the Cheesecake Batter: Using a hand mixer or stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until fully combined and smooth.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, spreading evenly. Bake for 35 to 40 minutes until the edges are set and the center has a slight jiggle when gently shaken. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours to firm up.
- Make the Topping: In a bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter. Mix until the crumbs are evenly coated and form a crunchy topping.
- Assemble the Chunks: Once the cheesecake is fully chilled, lift it from the pan using the parchment paper and cut into 16 equal squares. Coat each cheesecake chunk by gently pressing it into the strawberry crunch topping, making sure each piece is well covered.
- Serve and Store: Serve the cheesecake chunks chilled for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For best results, make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Allow the crust to cool completely before adding the cheesecake batter to prevent it from becoming soggy.
- Freeze-dried strawberries provide a crispy texture without adding moisture; do not substitute with fresh strawberries.
- These cheesecake chunks can be made a day ahead and stored chilled to develop deeper flavors.
- Use parchment paper or a silicone liner for easy removal and clean cutting.
