Description
Delight in these Strawberry Crunch Cheesecake Chunks featuring a creamy graham cracker crust cheesecake topped with a crunchy mixture of freeze-dried strawberries and vanilla wafer crumbs. Perfectly baked, chilled, and coated with a strawberry crunch topping, these bite-sized treats are ideal for parties or anytime dessert cravings strike.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
For the 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
For the Strawberry Crunch 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, ensuring easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set and slightly golden. Allow it to cool completely.
- Prepare the Cheesecake Batter: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and flour until everything is well incorporated.
- Bake the Cheesecake: Pour the prepared batter over the cooled crust in the baking pan. Bake for 35-40 minutes until the cheesecake is mostly set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to fully set.
- Make the Topping: In a bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and the melted butter. Mix well until the crumbs are evenly coated.
- Assemble the Chunks: Once the cheesecake is chilled and firm, remove it from the pan using the parchment paper. Cut into squares of your preferred size. Roll or coat each chunk in the strawberry crunch topping, pressing lightly so the topping adheres.
- Serve and Store: Serve these delightful cheesecake chunks chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
Notes
- For firmer chunks, chill the cheesecake overnight before cutting.
- Freeze-dried strawberries add a crunchy texture and intense flavor but can be substituted with fresh strawberries for a softer topping.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Use parchment paper to easily lift cheesecake from the pan and prevent sticking.
- These chunks can be made a day ahead, making them great for parties.
