🍓 Strawberry Crunch Cheesecake Chunks
🔹 Ingredients
For the Cheesecake Base:
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2 (8 oz) blocks cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or Greek yogurt
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2 tbsp flour
For the Crust:
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1½ cups crushed Golden Oreos (or graham crackers)
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5 tbsp melted butter
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2 tbsp sugar
For the Strawberry Crunch Coating:
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15 Golden Oreos, crushed
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1 (3 oz) box strawberry gelatin mix (Jell-O)
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4 tbsp melted butter
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Optional: Freeze-dried strawberries, crushed (for extra flavor and color)
🔪 Instructions
1. Make the Crust:
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Preheat oven to 325°F (163°C).
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Mix crushed Oreos, sugar, and melted butter.
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Press into the bottom of a parchment-lined 8×8 or 9×9 baking pan.
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Bake for 10 minutes. Set aside to cool slightly.
2. Make the Cheesecake Filling:
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In a large bowl, beat cream cheese until smooth.
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Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and flour.
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Pour over cooled crust and spread evenly.
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Bake for 30–35 minutes or until edges are set and center is slightly jiggly.
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Let cool completely, then refrigerate for at least 4 hours (preferably overnight).
3. Make the Strawberry Crunch Coating:
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In a bowl, combine crushed Oreos, dry strawberry gelatin, and melted butter.
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Stir until crumbly and evenly colored. Add crushed freeze-dried strawberries if using.
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Spread on a baking sheet and bake at 300°F (150°C) for 5–7 minutes to lightly toast. Let cool.
4. Cut and Coat the Chunks:
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Lift cheesecake out of the pan using parchment.
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Cut into bite-sized chunks or bars.
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Roll or press each piece into the strawberry crunch coating. Gently press to help it stick.
🍰 To Serve:
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Serve chilled or frozen — both ways are delicious!
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Optional: drizzle with white chocolate or serve with whipped cream.
Would you like a no-bake version, or want to turn this into Strawberry Crunch Cheesecake Pops on sticks?
