Introduction

If you love the classic Strawberry Crunch Ice Cream Bars, then Strawberry Crunch Cheesecake Chunks are about to become your new obsession. These rich, creamy, bite-sized cheesecake squares are loaded with strawberry flavor, packed with a buttery shortcake crumble, and topped with a sweet, colorful strawberry crunch coating.

They deliver everything you want in a dessert—smooth cheesecake, bold strawberry notes, a perfectly balanced crunch, and that nostalgic strawberry shortcake crumble we all grew up loving. Whether you need a dessert for parties, holidays, bake sales, family gatherings, or late-night cravings, these cheesecake chunks are a guaranteed hit.

Unlike a traditional cheesecake, these require very little effort. They can be no-bake or lightly baked depending on your preference, and because they’re cut into chunks, they’re easy to serve, store, and snack on. Each bite is a perfect mix of creamy, crunchy, sweet, and fruity.

Get ready for a long, detailed, bakery-style recipe breakdown that lets you create the most irresistible Strawberry Crunch Cheesecake Chunks you’ve ever tasted.

Ingredients:

Crust:

• 2 cups crushed Golden Oreos (without filling)
• 6 tablespoons melted unsalted butter
• 1 tablespoon sugar (optional)

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• ½ cup strawberry puree (fresh or frozen strawberries blended)
• 1 packet unflavored gelatin (optional for firmer no-bake chunks)

Strawberry Crunch Topping:

• 1 cup crushed Golden Oreos
• 1 cup freeze-dried strawberries, crushed
• 3 tablespoons melted butter
• 2 tablespoons strawberry gelatin powder (Jell-O)

Optional Add-Ins:

• Fresh diced strawberries
• White chocolate drizzle
• Strawberry syrup

Preparation:

Step 1:

Prepare an 8×8 or 9×9 pan by lining it with parchment paper, leaving extra on the sides for easy lifting. Mix the crushed Golden Oreos, melted butter, and sugar. Press the crust firmly into the bottom of the pan. Freeze while you prepare the filling.

Step 2:

In a large bowl, beat softened cream cheese until smooth. Add sugar and continue beating until creamy and lump-free. Add lemon juice and vanilla extract.

Step 3:

Whip the heavy cream separately until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture to create a light, fluffy cheesecake texture.

Step 4:

Add strawberry puree to the cheesecake mixture. If you want firmer chunks, dissolve gelatin in 3 tablespoons hot water, let it cool slightly, then mix into the cheesecake filling. Pour mixture evenly over the chilled crust.

Step 5:

Place pan in the refrigerator for 4–6 hours or freezer for 1–2 hours until completely set and firm enough to cut into chunks.

Step 6:

Make the strawberry crunch by mixing crushed Golden Oreos, freeze-dried strawberries, melted butter, and strawberry gelatin powder. Stir until crumbly and brightly colored.

Step 7:

Lift the cheesecake from the pan and cut into small bite-size squares. Roll or sprinkle each cheesecake chunk generously in the strawberry crunch mixture until fully coated.

Variation:

• White Chocolate Strawberry Chunks: Dip the chunks halfway in melted white chocolate.
• Extra Strawberry Swirl: Fold strawberry jam into the cheesecake batter.
• Baked Version: Bake the crust for 10 minutes at 350°F for a firmer, more structured base.
• Oreo Strawberry Chunks: Use Golden Oreo filling mixed into the cheesecake layer for extra sweetness.
• Gluten-Free Version: Use gluten-free vanilla cookies instead of Golden Oreos.

COOKING Note:

Freeze-dried strawberries provide the BEST crunch topping because they stay crisp and keep a strong strawberry flavor. Avoid using fresh strawberries in the topping—they add moisture and reduce crunch.

Serving Suggestions:

• Serve chilled on a dessert platter.
• Place in mini cupcake liners for parties.
• Drizzle with strawberry syrup for extra color.
• Add fresh strawberries on the side for a bright, fresh contrast.
• Pair with cold milk, iced coffee, or sparkling lemonade.

Tips:

• Let cheesecake fully firm before cutting; soft cheesecake won’t hold its shape for chunks.
• Use a hot knife for smooth, clean cuts.
• Store in freezer for firmer, ice-cream-bar-like bites.
• Crush freeze-dried strawberries by hand to keep some larger crunchy pieces.
• Don’t skip the parchment paper—makes removal easy.

Prep Time:

25 minutes

Cooking Time:

0 minutes (no-bake)

Total Time:

4–6 hours including chilling time

Nutritional Information (Approx per chunk):

Calories: ~165
Protein: ~2g
Sodium: ~95mg

FAQs

Q: Can I make these cheesecake chunks ahead of time?
Yes! They store amazingly well in the freezer for up to 1 month.

Q: Can I use fresh strawberries instead of freeze-dried?
You can for the filling, but not for the crunch topping—they soften too fast.

Q: Can this be made into a full cheesecake instead of chunks?
Absolutely. Slice into squares or serve as a traditional cheesecake.

Q: How do I keep the topping crunchy?
Store in an airtight container and keep refrigerated or frozen.

Q: Can I make this dairy-free?
Use dairy-free cream cheese, coconut whipped cream, and vegan cookies.

Conclusion

Strawberry Crunch Cheesecake Chunks are a dessert that delivers maximum flavor with minimum effort. Every bite combines creamy cheesecake, bold strawberry goodness, and that signature nostalgic strawberry crunch topping. They’re perfect for birthdays, summer gatherings, holidays, bake sales, or simply satisfying your sweet cravings at home.

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