Strawberry Crunch Cheesecake Chunks

Here’s a Strawberry Crunch Cheesecake Chunks recipe that’s easy to make and gives you those rich, creamy cheesecake bites coated in nostalgic strawberry crunch just like the ice cream bars:

🍓 Strawberry Crunch Cheesecake Chunks

✅ Ingredients:

For the Cheesecake Base:

• 16 oz (2 blocks) cream cheese, softened

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract

• 1/4 cup sour cream

• 2 large eggs

• 1 tbsp all-purpose flour

For the Strawberry Crunch Topping:

• 1 cup Golden Oreos (about 10 cookies)

• 1/2 cup freeze-dried strawberries

• 2 tbsp unsalted butter, melted

🍰 Instructions:

1. Make the Cheesecake Base:

1. Preheat oven to 325°F (163°C). Line an 8×8” square pan with parchment paper.

2. In a large bowl, beat the cream cheese until smooth.

3. Add sugar, vanilla, and sour cream. Mix until combined.

4. Add eggs one at a time, mixing on low speed.

5. Stir in flour just until incorporated.

6. Pour batter into the prepared pan and smooth the top.

2. Bake:

1. Bake for 35–40 minutes or until edges are set and the center is slightly jiggly.

2. Cool completely at room temp, then chill in the fridge for at least 4 hours or overnight.

3. Make the Strawberry Crunch:

1. In a food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly.

2. Drizzle in melted butter and pulse a few more times until combined.

   • (If no processor, crush in a ziplock with a rolling pin.)

4. Assemble the Chunks:

1. Once cheesecake is fully chilled, remove from the pan and cut into bite-sized cubes.

2. Roll each cube in the strawberry crunch topping, pressing gently so it sticks.

3. Optional: Freeze for 15–20 minutes for firmer chunks before serving.

🧊 Storage:

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.