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