If you’re looking for a dessert that’s both decadent and playful, Strawberry Crunch Cheesecake Chunks are sure to impress. These bite-sized treats feature creamy cheesecake squares coated in a nostalgic strawberry crunch topping inspired by the classic ice cream bar. Perfect for parties, holidays, or a simple indulgence, they offer the perfect balance of rich, velvety cheesecake and a crunchy, fruity coating. The best part? They can be prepared ahead of time and served straight from the fridge or freezer, making them a convenient yet crowd-pleasing dessert.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Bite-sized, making them easy to serve at parties.
- No-bake recipe with minimal prep time.
- A nostalgic flavor that reminds you of classic strawberry ice cream bars.
- Perfect combination of creamy, crunchy, and fruity.
Strawberry Crunch Cheesecake Chunks: A No-Bake Sweet Sensation
- Total Time: 1 hour (plus chilling time)
- Yield: 16 chunks
- Diet: Vegetarian
Description
A fun and indulgent dessert featuring bite-sized cheesecake chunks coated in a sweet strawberry crunch topping inspired by classic strawberry shortcake ice cream bars.
Ingredients
- 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 heavy cream
- 1 cup Golden Oreos, crushed
- 1 cup freeze-dried strawberries, crushed
- 3 tablespoons unsalted butter, melted
- Optional: white chocolate drizzle for topping
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream until combined.
- Pour mixture into prepared pan and bake for 35-40 minutes until set but slightly jiggly in the center. Cool completely, then refrigerate for at least 3 hours.
- In a food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly. Stir in melted butter to form the crunch coating.
- Cut chilled cheesecake into bite-sized chunks.
- Roll or press cheesecake pieces into the strawberry crunch mixture until coated.
- Optional: drizzle with melted white chocolate before serving.
Notes
- Freeze cheesecake for 30 minutes before cutting to make chunking easier.
- Can store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Adjust ratio of Oreos to strawberries depending on sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese – the base of the cheesecake, rich and creamy.
Granulated sugar – sweetens the filling.
Vanilla extract – adds warmth and depth of flavor.
Heavy cream or whipped topping – makes the cheesecake light and fluffy.
Graham crackers – used for a simple crust.
Butter – binds the crust together.
Golden Oreos – crushed and mixed into the strawberry coating.
Strawberry gelatin powder (or freeze-dried strawberries) – gives the topping its vibrant pink color and fruity flavor.
Optional fresh strawberries – for garnish and extra freshness.
Directions
- Prepare the crust by mixing crushed graham crackers with melted butter. Press into a parchment-lined pan and set aside.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
- Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture. Spread evenly over the crust.
- Refrigerate until set, at least 4 hours or overnight.
- Once firm, cut cheesecake into bite-sized squares or chunks.
- Prepare the strawberry crunch topping by combining crushed Golden Oreos with melted butter and strawberry gelatin powder or powdered freeze-dried strawberries.
- Roll or press the cheesecake chunks into the strawberry crunch topping until well-coated.
- Chill again briefly before serving, or store in the freezer for a firmer bite.
Servings and timing
- Servings: About 16–20 cheesecake chunks
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
storage/reheating
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 1 month; thaw slightly before serving for a cool, firm treat.
- Best enjoyed cold, no reheating required.
FAQs
Can I use freeze-dried strawberries instead of gelatin?
Yes, crushed freeze-dried strawberries mixed with Oreos make a natural and fruity coating.
Can I use a different cookie for the topping?
Yes, vanilla wafers or shortbread cookies work well too.
Do I need to bake the crust?
No, this recipe is fully no-bake. Just chill the crust to set it.
Can I make this recipe vegan?
Yes, use dairy-free cream cheese, whipped topping, and vegan cookies for the coating.
Can I make these ahead of time?
Absolutely—they can be chilled or frozen until ready to serve.
Can I use chocolate instead of strawberry coating?
Yes, swap strawberry gelatin for cocoa powder or chocolate cookies for a chocolate crunch version.
How do I cut neat cheesecake squares?
Use a sharp knife dipped in hot water and wiped clean between cuts.
Can I skip the crust?
Yes, you can make crustless cheesecake bites, though the crust adds great texture.
Conclusion
Strawberry Crunch Cheesecake Chunks combine creamy cheesecake with a crunchy, nostalgic strawberry coating for a treat that’s as fun as it is delicious. Easy to prepare, no baking required, and perfect for entertaining, these cheesecake bites are guaranteed to be a hit. Serve them cold, enjoy the crunch, and bring a little retro dessert magic to your table.
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