If you are searching for a delightful treat that combines creamy richness with a burst of fruity crunch, the Strawberry Crunch Cheesecake Chunks Recipe is your new best friend in the kitchen. These little bites of heaven bring together the velvety smoothness of classic cheesecake and the exciting texture of strawberry and vanilla wafer crunch, creating an irresistible dessert perfect for sharing or savoring solo. Whether you’re making them for a festive gathering or a cozy night in, this recipe is sure to impress with its luscious flavors and satisfying crunch in every bite.
Ingredients You’ll Need
Each ingredient in this Strawberry Crunch Cheesecake Chunks Recipe has a simple but important job, whether it’s adding creaminess, sweetness, or that unforgettable crunchy texture. By using everyday pantry staples along with a few special touches, you’ll whip up a dessert that looks as stunning as it tastes.
- Cream cheese (16 oz, softened): The creamy base that gives the cheesecake its rich and smooth texture.
- Granulated sugar (1/2 cup): Perfectly sweetens the batter without overpowering the delicate flavors.
- Large eggs (2): Bind the cheesecake and provide structure for that perfect slice.
- Vanilla extract (1 teaspoon): Adds depth and warmth to the cheesecake’s flavor profile.
- Sour cream (1/2 cup): Brings a tangy freshness and extra creaminess to the mix.
- All-purpose flour (1/4 cup): Helps stabilize the cheesecake while keeping it soft.
- Graham cracker crumbs (1 1/2 cups): Forms the classic, buttery crust foundation.
- Unsalted butter for crust (1/3 cup, melted): Binds the graham crackers and adds richness to the crust.
- Freeze-dried strawberries (1 cup, crushed): These crunchy gems deliver an intense strawberry flavor and vibrant color to the topping.
- Vanilla wafer cookies (1/2 cup, crushed): Combine with the strawberries to create that signature crunch.
- Unsalted butter for topping (3 tablespoons, melted): Binds the strawberry and vanilla wafer mix into a crunchy coating.
How to Make Strawberry Crunch Cheesecake Chunks Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 325°F (163°C) and lining an 8×8-inch baking pan with parchment paper. This ensures your cheesecake chunks won’t stick and are easy to lift out for cutting once baked and chilled.
Step 2: Make the Crust
Combine the graham cracker crumbs with the melted butter, then firmly press this mixture into the bottom of your prepared pan. Bake this crust for about 8 to 10 minutes until it’s set and fragrant — this pre-baking step keeps the base crisp and delicious even after chilling.
Step 3: Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese with the granulated sugar until completely smooth. Add the eggs one at a time, fully incorporating each before whisking in the vanilla extract, sour cream, and flour. This luscious batter sets the stage for the creamy cheesecake filling.
Step 4: Bake the Cheesecake
Pour your cheesecake batter evenly over the cooled crust, smoothing the surface with a spatula. Bake for 35 to 40 minutes until the edges are set but the center still jiggles slightly when the pan is gently shaken. Both cooling to room temperature and refrigerating the cheesecake for at least 4 hours help develop that perfect texture.
Step 5: Make the Topping
While the cheesecake chills, mix the crushed freeze-dried strawberries and vanilla wafer crumbs with the melted butter. This topping will provide the strawberry crunch that sets this dessert apart, delivering texture and fruity sweetness.
Step 6: Assemble the Chunks
Once chilled, carefully lift the cheesecake from the pan using the parchment paper. Cut it into 16 equally sized squares. Then, gently but thoroughly coat each chunk with the strawberry crunch topping, pressing lightly so it adheres well and creates a beautiful, crunchy exterior.
Step 7: Serve and Store
Enjoy your Strawberry Crunch Cheesecake Chunks Recipe straight from the fridge for the freshest creamy texture and crunch. If you’re not ready to dig in right away, keep them refrigerated until serving.
How to Serve Strawberry Crunch Cheesecake Chunks Recipe
Garnishes
Adding a simple garnish can elevate the presentation and flavor experience. Fresh strawberries, a drizzle of strawberry sauce, or a sprinkling of powdered sugar bring brightness and visual appeal. A dollop of whipped cream pairs beautifully to lighten each bite.
Side Dishes
Serve these cheesecake chunks alongside a cup of strong coffee or fragrant tea to balance sweetness with bitterness. Light salads or fresh fruit platters also complement the sweetness without overwhelming the palate.
Creative Ways to Present
If you want to impress at your next gathering, arrange the chunks on a decorative platter with fresh mint leaves. Alternatively, serve them in small dessert cups with layers of whipped cream or mousse for a sophisticated take. These chunks also work amazingly as bite-sized additions to dessert buffets or even on skewers for easy hand-held treats.
Make Ahead and Storage
Storing Leftovers
Because the Strawberry Crunch Cheesecake Chunks Recipe is richest when chilled, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 4 days without losing their lovely texture or flavor.
Freezing
For longer storage, you can freeze these cheesecake chunks. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container. They can be frozen for up to 2 months for convenient treats ready whenever you crave a sweet bite.
Reheating
There’s no need to reheat cheesecake chunks—they’re best enjoyed cold or at room temperature. Just thaw frozen chunks in the refrigerator overnight before serving to maintain their perfect consistency and flavor.
FAQs
Can I use fresh strawberries instead of freeze-dried for the topping?
Fresh strawberries have too much moisture and won’t provide the same crunchy texture that freeze-dried strawberries offer. For this Strawberry Crunch Cheesecake Chunks Recipe, freeze-dried strawberries are key to achieving that delightful crunch.
What if I don’t have vanilla wafer cookies for the topping?
You can substitute with crushed shortbread cookies or any mild vanilla-flavored cookie you enjoy. Just keep the texture similar to maintain that crunchy topping that complements the creamy cheesecake.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham cracker crumbs and gluten-free vanilla wafers to make the crust and topping safe for gluten-sensitive guests, without sacrificing flavor or texture.
Why does the cheesecake need to chill for at least 4 hours?
Chilling is essential in this recipe. It allows the cheesecake to set fully, making it easier to cut into clean chunks and giving the filling a smooth, creamy consistency that melts in your mouth.
Can I double this recipe for a larger batch?
Yes, doubling the recipe is simple and perfect for larger crowds. Use a bigger baking pan to accommodate the extra batter and adjust the baking time slightly, checking for doneness as you go.
Final Thoughts
Once you try the Strawberry Crunch Cheesecake Chunks Recipe, it will likely become a beloved favorite for you too. It’s such a joy to make and even more fun to eat—combining creamy cheesecake bliss with that magical strawberry crunch topping. Go ahead, treat yourself and your loved ones to this irresistible dessert that’s perfect for any occasion. You’re going to love every single bite!
Print
Strawberry Crunch Cheesecake Chunks Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Strawberry Crunch Cheesecake Chunks featuring a creamy cheesecake base on a graham cracker crust, topped with a crispy combination of freeze-dried strawberries and vanilla wafer crumbs. Perfectly chilled and cut into bite-sized pieces for an irresistible dessert treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
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
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.
- Make the Crust: In a bowl, combine the graham cracker crumbs with melted butter and mix until evenly moistened. Press this mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes. Once done, remove from oven and allow it to cool completely.
- Prepare the Cheesecake Batter: Using a mixer, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour until just combined.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow it to cool to room temperature, then refrigerate for at least 4 hours to set thoroughly.
- Make the Topping: In a small bowl, combine the crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter. Mix until the topping forms a crumbly, crunchy texture.
- Assemble the Chunks: Once the cheesecake is fully chilled, cut it into bite-sized squares. Coat each chunk carefully with the strawberry crunch topping, pressing gently to adhere.
- Serve and Store: Serve the cheesecake chunks chilled for the best texture and flavor. Store leftovers in the refrigerator covered to maintain freshness.
Notes
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Press the crust firmly to prevent crumbling when cutting the cheesecake.
- Do not overbake the cheesecake; it should still jiggle slightly in the center.
- Freeze-dried strawberries add great crunch without sogginess.
- Keep cheesecake refrigerated and consume within 3-4 days for optimal freshness.
