Delightful Strawberry Crunch Cheesecake Chunks

These Strawberry Crunch Cheesecake Chunks are everything you love about a classic strawberry crunch ice cream bar — but in cheesecake form. Each bite is creamy, sweet, and layered with a buttery crunch topping that melts into the velvety cheesecake base. The combination of textures makes this dessert incredibly addictive and perfect for parties, holidays, or a simple weekend treat.

This recipe was inspired by the nostalgic strawberry crunch bars I used to chase down the ice cream truck for as a kid. One day, I decided to capture that same flavor in a cheesecake — but make it bite-sized. The result? A creamy, dreamy, strawberry-packed dessert that disappears faster than I can chill the next batch. Now it’s a staple for family gatherings and bake sales, and it never fails to make everyone smile.

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Recipe Info

Cuisine: American / Dessert
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 3 hours
Total Time: 4 hours
Servings: 16 cheesecake chunks
Calories: ~210 per piece

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Ingredients

For the Crust:

• 1 ½ cups vanilla wafer crumbs (or graham cracker crumbs)
• ¼ cup melted butter

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Strawberry Crunch Topping:

• 1 cup crushed Golden Oreos (or vanilla sandwich cookies)
• ½ cup freeze-dried strawberries, crushed
• 2 tbsp melted butter

Optional Topping:

• Fresh strawberry sauce or whipped cream

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Instructions

1. Preheat Oven
Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.

2. Make the Crust
In a bowl, combine cookie crumbs and melted butter. Press evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.

3. Prepare the Cheesecake Layer
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the cooled crust and smooth the top.

4. Bake
Bake for 30–35 minutes, or until the center is just set. Let cool completely, then refrigerate for at least 3 hours (or overnight) until firm.

5. Make the Strawberry Crunch Topping
Mix crushed cookies, crushed freeze-dried strawberries, and melted butter until crumbly and combined.

6. Assemble and Serve
Once chilled, lift the cheesecake from the pan and cut into squares. Sprinkle the strawberry crunch topping generously over each chunk. Add whipped cream or strawberry sauce if desired.

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Pro Tips

• Use full-fat cream cheese for the creamiest texture.
• Don’t overbake — the center should still jiggle slightly when done.
• For a shortcut, use store-bought strawberry shortcake crumbs.

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Storage

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze individual chunks (without topping) up to 2 months. Add the crunch topping after thawing.

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FAQs

Q: Can I make this without baking?
A: Yes! Use a no-bake cheesecake base by folding whipped cream into the cream cheese mixture instead of using eggs.

Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries work for garnish, but freeze-dried are needed for that crunchy texture in the topping.

Q: Can I make it as a full cheesecake instead of chunks?
A: Absolutely. Use a 9-inch springform pan and bake 10–15 minutes longer.

Q: Can I use a different cookie base?
A: Yes! Graham crackers, shortbread, or even Golden Oreos work beautifully.

Q: How do I keep the crunch topping crisp?
A: Add the topping right before serving or store it separately in an airtight container.