I love how these cheesecake chunks turn a classic flavor into a fun, shareable dessert. The smooth cheesecake filling is balanced by a bright strawberry sauce and topped with a crunchy, nostalgic layer of strawberry crumble. Add a drizzle of white chocolate, and every bite becomes a celebration of texture and flavor. Plus, they’re easier to serve than a traditional cheesecake—no forks required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cheesecake Base
2 cups graham cracker crumbs
½ cup melted unsalted butter
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Strawberry Crunch
1½ cups crushed golden Oreo cookies
3 tablespoons melted butter
½ cup freeze-dried strawberries or strawberry Jell-O powder
Strawberry Sauce
1½ cups chopped fresh strawberries
½ cup granulated sugar
1 tablespoon fresh lemon juice
Decoration
Melted white chocolate (for drizzling)
Extra strawberry crunch (for sprinkling)
Directions
1. Prepare the Crust
I preheat the oven to 325°F and line a 9×13-inch baking dish with parchment paper, greasing it well. Then I stir together the graham cracker crumbs and melted butter until everything is coated. I press this mix into the bottom of the pan, pack it down firmly, and bake for 10 minutes. After that, I let it cool while making the filling.
2. Make the Cheesecake Filling
In a large bowl, I beat the softened cream cheese and granulated sugar until it’s creamy. I add the eggs one at a time, mixing well after each one, then stir in the vanilla extract. I pour the smooth filling over the cooled crust, spreading it evenly.
3. Bake and Chill
I bake the cheesecake for 40–45 minutes, just until the center is slightly jiggly. Once it’s out of the oven, I let it cool completely at room temperature before placing it in the fridge for at least 4 hours, or overnight for best results.
4. Make the Strawberry Sauce
In a saucepan over medium heat, I cook the strawberries, sugar, and lemon juice for 5–7 minutes until the fruit is soft and the sauce slightly thickens. I let it cool completely before using.
5. Mix the Strawberry Crunch
While the sauce cools, I combine crushed golden Oreos, melted butter, and either freeze-dried strawberries or strawberry Jell-O powder. I stir it well and let the mixture rest to absorb the flavors.
6. Assemble and Decorate
Once chilled, I lift the cheesecake out of the pan and cut it into chunks. I spoon a little strawberry sauce onto each chunk, drizzle with melted white chocolate, and top with a generous sprinkle of strawberry crunch for that perfect texture contrast.
When I want to switch things up, I sometimes use chocolate graham crackers for the crust or add a bit of lemon zest to the cheesecake filling for a citrus kick. If I’m out of golden Oreos, vanilla wafers also work great in the strawberry crunch mix. You can even swirl the strawberry sauce into the cheesecake layer before baking for a marbled look.
Storage/Reheating
These chunks keep well in the fridge for up to 5 days in an airtight container. For longer storage, I freeze them without the topping, then thaw and decorate just before serving. I don’t recommend microwaving these—they’re best enjoyed cold or at room temperature.
FAQs
Can I use frozen strawberries for the sauce?
Yes, I’ve done this when fresh strawberries weren’t in season. I just thaw them first and drain excess liquid before cooking.
What’s the best way to cut clean cheesecake squares?
I always chill the cheesecake overnight and use a sharp knife, wiping the blade clean between each cut. This gives me those perfect, bakery-style edges.
Can I make this without a mixer?
Yes, but I recommend using very soft cream cheese and a sturdy whisk. It takes a bit more effort but still turns out great.
Can I skip the white chocolate drizzle?
Absolutely. While I love the extra sweetness and contrast it adds, these cheesecake chunks are still delicious without it.
What other toppings can I use?
I’ve tried crushed freeze-dried raspberries, mini white chocolate chips, and even a whipped cream dollop for fun variations.
Conclusion
These Strawberry Crunch Cheesecake Chunks are everything I want in a dessert—rich, creamy, fruity, and crunchy all at once. They’re perfect for holidays, gatherings, or just when I’m craving something sweet and playful. Every bite is layered with texture and flavor that makes it hard to stop at just one.
