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
Scale
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.
