Description
Delight in these Strawberry Crunch Cheesecake Chunks, featuring a creamy cheesecake base atop a buttery graham cracker crust, topped with a crunchy mixture of freeze-dried strawberries and vanilla wafer crumbs. Perfectly set and chilled, these bite-sized treats offer a luscious combination of smooth texture and fruity crunch that’s ideal for any dessert table.
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) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter, mixing thoroughly. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set, then remove from the oven and allow it to cool completely.
- Prepare the Cheesecake Batter: Using a mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, incorporating each fully before adding the next. Stir in vanilla extract, sour cream, and flour until the batter is fully blended and smooth.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center still jiggles slightly when shaken. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours to set fully.
- Make the Topping: In a bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter. Mix until the components are well coated and crumbly.
- Assemble the Chunks: Once the cheesecake is thoroughly chilled, lift it out of the pan using the parchment paper. Cut into small squares or chunks. Gently coat each cheesecake chunk with the strawberry crunch topping, pressing lightly to adhere.
- Serve and Store: Serve the cheesecake chunks chilled for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- The cheesecake is best served after chilling for at least 4 hours to firm up properly.
- For evenly sized chunks, use a sharp knife dipped in hot water between cuts.
- Make sure cream cheese is softened to room temperature for a smooth batter.
- Freeze-dried strawberries provide intense flavor and crunch without adding moisture.
- This recipe can be doubled for a larger baking pan, adjusting baking time accordingly.
