Here’s a delicious and easy Strawberry Crunch Cheesecake Chunks recipe — creamy, fruity, and crunchy in every bite 🍓🧀✨
🍓 Strawberry Crunch Cheesecake Chunks
🛒 Ingredients (Makes ~16 chunks)
Crust & Crunch
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup (1 stick) unsalted butter, melted
- ½ cup crushed freeze-dried strawberries (optional for extra strawberry flavor)
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
Topping
- 1 cup sliced fresh strawberries
- ½ cup strawberry jam or preserves
- ¼ cup crushed graham crackers or crushed strawberries for extra crunch
👩🍳 Instructions
1️⃣ Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into a greased 9×9-inch baking pan evenly.
- Bake 8–10 minutes, then cool slightly.
2️⃣ Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla and eggs, one at a time, mixing until just combined.
- Pour filling over the baked crust.
3️⃣ Bake
- Bake at 350°F (175°C) for 25–30 minutes, until center is set but slightly jiggly.
- Let cool completely, then refrigerate 2–3 hours for best slicing.
4️⃣ Add Topping
- Spread strawberry jam over the chilled cheesecake.
- Arrange fresh strawberry slices on top.
- Sprinkle extra graham cracker crumbs or crushed freeze-dried strawberries for crunch.
5️⃣ Slice & Serve
- Cut into small chunks or squares for easy serving.
- Store in the fridge for up to 4–5 days.
💡 Tips
- For extra crunch, lightly toast the graham cracker crumbs before pressing into the pan.
- You can swap strawberries for raspberries or blueberries for a fruity twist.
- Freeze individual chunks for a quick cold dessert later.
If you want, I can also give a no-bake version of these strawberry cheesecake chunks that’s even quicker and just as creamy.
Do you want me to do that?
