Introduction:
If you love classic strawberry shortcake ice cream bars or strawberry crunch cake, you’ll fall in love with these Strawberry Crunch Cheesecake Chunks. These bite-sized bars combine a velvety cheesecake center with a buttery vanilla cookie crust and are topped with a nostalgic strawberry crunch made from Golden Oreos and freeze-dried strawberries. No baking required—just chill, slice, and enjoy.
🛒 Ingredients:
For the Crust:
- 2 cups Golden Oreo crumbs (about 20 cookies)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for brightness)
- 1 ½ cups heavy whipping cream, cold
For the Strawberry Crunch Topping:
- 10 Golden Oreos
- ¾ cup freeze-dried strawberries
- 2 tbsp unsalted butter, melted
🥣 Instructions & Method:
1. Prepare the Crust:
- In a medium bowl, combine the Golden Oreo crumbs and melted butter.
- Press the mixture firmly into the bottom of a parchment-lined 8×8-inch square pan.
- Freeze for 10–15 minutes while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla extract, and lemon juice (if using). Mix until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and creamy.
3. Assemble the Chunks:
- Pour the cheesecake filling over the prepared crust and spread evenly with a spatula.
- Smooth the top and place in the fridge while preparing the topping.
4. Make the Strawberry Crunch Topping:
- In a food processor or blender, pulse the Golden Oreos and freeze-dried strawberries together until coarse crumbs form.
- Drizzle in the melted butter and pulse once or twice until the mixture resembles a crumble topping.
5. Top and Chill:
- Sprinkle the strawberry crunch topping evenly over the cheesecake layer, pressing slightly to help it stick.
- Cover the pan and refrigerate for at least 4–6 hours or overnight for best results.
6. Slice into Chunks:
- Once fully set, lift the cheesecake out using the parchment paper.
- Slice into 1–2 inch chunks using a warm knife (wipe between cuts for clean edges).
✅ Tips:
- Use freeze-dried strawberries for the best crunch and flavor—they won’t add moisture.
- Want extra strawberry flavor? Add a swirl of strawberry jam or fresh strawberries in the filling before topping.