Strawberry Crunch Cheesecake Chunks are a show-stopping dessert that combines the creamy decadence of classic cheesecake with the playful texture of a crunchy cookie topping and the vibrant sweetness of strawberries. These bite-sized squares are layered with a buttery graham cracker crust, rich vanilla cheesecake, and swirls of strawberry preserves. Once baked and chilled, they’re cut into chunks, drizzled with melted white chocolate, and topped with crushed vanilla wafers for that signature crunch. Finished with fresh strawberry slices and served with a side of strawberry sauce, this dessert is perfect for parties, potlucks, or anytime you want to impress with minimal fuss and maximum flavor.
INGREDIENTS:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
For the Cheesecake Filling:
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Strawberry Layer:
- 1 cup strawberry preserves
- 1 cup fresh strawberries, sliced
For the Topping:
- ½ cup white chocolate chips, melted
- 1 cup crushed vanilla wafers or cookies
Optional Garnish:
- Fresh strawberry slices
- Strawberry sauce for dipping
INSTRUCTIONS:
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking dish. In a medium bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of the dish to form a compact crust. Set aside.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Add granulated sugar and vanilla extract, and continue beating until fully incorporated. Add eggs one at a time, mixing well after each addition. Finally, blend in the sour cream until the batter is silky and uniform.
- Layer and Swirl: Pour half of the cheesecake batter over the prepared crust. Spoon half of the strawberry preserves over the batter and use a knife to gently swirl it through. Repeat with the remaining cheesecake batter and preserves, swirling again to create a marbled effect.
- Bake the Cheesecake: Place the dish in the preheated oven and bake for 45–50 minutes, or until the center is just set and the edges are lightly golden. Remove from the oven and allow to cool completely at room temperature.
- Chill and Set: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. This step is crucial for firming up the texture and making clean cuts.
- Cut and Decorate: After chilling, cut the cheesecake into bite-sized chunks or squares. Arrange them neatly in a serving tray. Drizzle melted white chocolate over the top of each chunk, letting it cascade down the sides for a glossy finish.
- Add the Crunch: Sprinkle crushed vanilla wafers generously over the cheesecake chunks. This adds a delightful contrast to the creamy texture and enhances the visual appeal.
- Garnish and Serve: Top each chunk with a fresh strawberry slice and serve with a side of strawberry sauce for dipping. The sauce adds an extra punch of fruitiness and makes the dessert feel even more indulgent.
Serving Tips & Variations:
- For a tangy twist, mix a bit of lemon zest into the cheesecake batter.
- Swap strawberry preserves for raspberry or blueberry for seasonal variation.
- Use gluten-free cookies for a celiac-friendly version.
- These chunks can be frozen and enjoyed later—just thaw in the fridge before serving.