Strawberry Crunch Cheesecake Chunks (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
2 cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
3 packages (8 oz each) cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 tsp vanilla extract
→ Strawberry Crunch
07 -
1 ½ cups crushed golden Oreos
08 -
½ cup freeze-dried strawberries or strawberry gelatin mix
09 -
3 tbsp melted butter
→ Strawberry Sauce
10 -
1 ½ cups fresh strawberries, diced
11 -
½ cup granulated sugar
12 -
1 tbsp lemon juice
→ Decoration
13 -
Melted white chocolate for drizzling
14 -
Extra strawberry crunch for topping
# Instructions:
01 -
Preheat the oven to 163°C (325°F). Grease and line a 23x33 cm (9x13-inch) baking dish. Mix graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
02 -
In a bowl, mix the crushed golden Oreos, freeze-dried strawberries (or strawberry gelatin mix), and melted butter until combined. Set aside.
03 -
Combine the diced strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries soften and the mixture thickens, about 5–7 minutes. Let the sauce cool.
04 -
Remove the chilled cheesecake from the pan and slice it into chunks or bars. Drizzle the prepared strawberry sauce over each chunk. Sprinkle the strawberry crunch generously over the top. Finish with a drizzle of melted white chocolate.
05 -
Serve the cheesecake chunks cold. Enjoy them as a handheld treat or a plated dessert.