You know that sound the ice cream truck makes? That little song that had us all running out of the house with a crumpled dollar bill in our hand. For me, the goal was always that strawberry shortcake bar. You know the one, with the weirdly amazing crunchy stuff all over it.
Well, I figured out how to make that crunchy stuff, but way better. And I put it on little bites of cheesecake. I’m going to show you exactly how to make these Strawberry Crunch Cheesecake Chunks. It sounds fancy, but it’s not. It’s just a few simple things put together in the right way to make something awesome.
By the time you’re done reading, you’ll know how to make the creamiest cheesecake bites and a strawberry crunch topping that you’ll want to put on everything. This is one of those recipes that makes people think you’re a baking genius, but it’s actually pretty hard to mess up.
What You’ll Need
I broke this down into three parts to keep it simple. The cheesecake part, the strawberry sauce part, and the best part—the crunch topping. Don’t let the list scare you. It’s mostly stuff you might already have, and I’ll tell you exactly what kind to get.
First up, the heart of the recipe: the cheesecake filling and its crust. Getting the right ingredients here is pretty important, especially the cream cheese. Don’t get the stuff in a tub. You need the solid blocks.
Cheesecake Base & Filling
| Ingredient | Amount |
|---|---|
| Graham Crackers | 1½ cups, crushed |
| Unsalted Butter | 6 tablespoons, melted |
| Granulated Sugar | ¼ cup |
| Cream Cheese | 16 ounces (two blocks) |
| Sour Cream | ½ cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
Next is the strawberry sauce. You can use store-bought strawberry topping if you’re in a huge hurry, but making it yourself takes like 10 minutes and tastes a million times better. It’s worth it.
Simple Strawberry Sauce
| Ingredient | Amount |
|---|---|
| Fresh Strawberries | 1 cup, hulled & chopped |
| Granulated Sugar | ¼ cup |
| Lemon Juice | 1 tablespoon, fresh |
| Cornstarch | 1 teaspoon |
| Water | 2 teaspoons |
And now for the magic. The strawberry crunch. This stuff is addictive. The secret is freeze-dried strawberries. You can find them in the snack aisle or near the nuts and dried fruit at most grocery stores. They give you all the strawberry flavor without making things soggy.
Strawberry Crunch Topping
| Ingredient | Amount |
|---|---|
| Golden Oreo Cookies | 12 cookies |
| Freeze-Dried Strawberries | ½ cup |
| Unsalted Butter | 4 tablespoons, melted |
Pro Tips from My Kitchen
I’ve made a lot of cheesecakes. A LOT. And I’ve made all the mistakes so you don’t have to. Here are a few things I learned that make a huge difference.
- Room Temperature is Not a Suggestion. I’m serious about this one. If your cream cheese, sour cream, and eggs are cold, your cheesecake batter will be lumpy. Period. It just won’t mix together smoothly. Leave them on the counter for at least an hour before you even start. If you forget, you can put the eggs in a bowl of warm water for 10 minutes and unwrap the cream cheese blocks and let them sit for about 20-30 minutes.
- Don’t Overmix the Batter. Once you add the eggs, you want to mix on low speed and only until they are just combined. If you beat a bunch of air into the batter, the cheesecake will puff up in the oven and then sink and crack as it cools. We want dense and creamy, not light and airy.
- The Freeze-Dried Fruit is Key. Don’t try to use fresh or frozen strawberries in the crunch topping itself. They are full of water and will turn your crunchy topping into a mushy, sad mess. Freeze-dried fruit has all the flavor with none of the moisture. It’s the only way to get that perfect crunch.
Tools You’ll Actually Use
You don’t need a bunch of fancy gadgets. Here’s the basic stuff that will get the job done.
- 8×8 inch square baking pan
- Parchment paper
- Electric mixer (handheld or stand mixer)
- A few mixing bowls (small, medium, large)
- Food processor (or a Ziploc bag and a rolling pin)
- Small saucepan
- Measuring cups and spoons
- Spatula
Substitutions and Fun Variations
This recipe is great as it is, but it’s also fun to play with. Here are a few ideas if you want to mix things up or can’t find something at the store.
- No Golden Oreos? You can use Nilla Wafers, shortbread cookies, or even more graham crackers. The flavor will be a little different, but the crunch will still be there.
- Gluten-Free Version: Easy. Just use your favorite gluten-free vanilla sandwich cookies or shortbread for the crunch topping and gluten-free graham crackers for the crust.
- Different Fruit: Don’t love strawberries? Try this with freeze-dried raspberries or mangoes. A raspberry crunch cheesecake would be amazing.
- Add Some Zest: For a little extra zing in the cheesecake filling, add a teaspoon of lemon zest. It brightens up the flavor and pairs really well with the strawberries.
Can I Make This Ahead of Time?
Yes, absolutely. This is a perfect dessert to make ahead. The cheesecake needs to chill for a long time anyway, so you’re already halfway there.
You can bake the cheesecake a day or two before you plan to serve it. Let it cool completely, then cover it with plastic wrap and keep it in the fridge.
The strawberry sauce can also be made up to three days ahead. Just store it in an airtight container in the fridge. The crunch topping is best made the day you plan to serve it so it stays super crunchy, but you can make it a day ahead and store it in an airtight container at room temperature.
How to Make Strawberry Crunch Cheesecake Chunks
Alright, let’s do this. Just follow along step by step. I’ll tell you exactly what to look for.
Part 1: Make the Crust & Cheesecake
Step 1: Get your oven ready. Move a rack to the middle of the oven and preheat it to 325°F (165°C).
Step 2: Line an 8×8 inch baking pan with parchment paper. Leave some extra paper hanging over the sides like little handles. This will make it way easier to lift the whole cheesecake out later.
Step 3: Make the crust. Crush your graham crackers into fine crumbs. You can use a food processor or just put them in a bag and whack them with a rolling pin. Mix the crumbs with the ¼ cup of sugar and the 6 tablespoons of melted butter until it looks like wet sand.
Step 4: Press the crust mixture firmly and evenly into the bottom of your prepared pan. Bake it for 10 minutes. This helps it get nice and solid. Then, take it out and let it cool on a wire rack while you make the filling.
Step 5: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth. Scrape down the sides of the bowl a couple of times to make sure you get all the lumps.
Step 6: Add the ½ cup of sugar and the ½ cup of sour cream. Mix on low speed until everything is just combined and smooth. Then mix in the vanilla extract.
Step 7: Add the eggs, one at a time. This is important. Mix on low speed just until the yellow of the first egg disappears, then add the next one. Don’t overdo it here (remember my pro tip!).
Step 8: Pour the cheesecake filling over your cooled crust and spread it into an even layer.
Step 9: Bake for 40-50 minutes. The edges should look set, but the center should still have a slight jiggle to it. It shouldn’t be sloshy, but it shouldn’t be rock solid either. Don’t worry, it will set up completely as it cools.
Step 10: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for one hour. This gentle cooling process helps prevent cracks.
Step 11: After an hour, take the cheesecake out of the oven and let it cool completely on the counter. Then, cover it with plastic wrap and put it in the fridge to chill for at least 4 hours, but overnight is even better.
Part 2: Make the Sauce & Crunch Topping
Step 1: While the cheesecake is chilling, make the strawberry sauce. Put the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat.
Step 2: Cook, stirring occasionally, until the strawberries start to break down and the sauce gets bubbly. This usually takes about 5-7 minutes.
Step 3: In a tiny bowl, mix the cornstarch and cold water together to make a slurry. Pour this into the saucepan and stir. Let it bubble for one more minute until the sauce thickens up.
Step 4: Remove the sauce from the heat and let it cool completely. It will get thicker as it cools.
Step 5: Now for the crunch topping. Put the Golden Oreos and the freeze-dried strawberries into a food processor and pulse until you have coarse crumbs. If you don’t have a food processor, put them in a Ziploc bag and crush them with a rolling pin.
Step 6: Pour the crumbs into a bowl and stir in the 4 tablespoons of melted butter until all the crumbs are lightly coated. That’s it. Your crunch is ready.
Part 3: Put It All Together
Step 1: Once the cheesecake is fully chilled and firm, use the parchment paper handles to lift it out of the pan and onto a cutting board.
Step 2: Spread the cooled strawberry sauce over the top of the cheesecake in an even layer.
Step 3: Sprinkle the strawberry crunch topping all over the sauce. Gently press it down so it sticks.
Step 4: Now for the fun part. Cut the cheesecake into small squares or “chunks.” I usually do 4 rows by 4 rows to get 16 good-sized chunks. For clean cuts, use a large, sharp knife and wipe it clean with a warm, damp paper towel between each slice.
Step 5: Serve them right away, or keep them in the fridge until you’re ready.
Tips for Leftovers and Storage
If you somehow have leftovers, you can store them in an airtight container in the fridge for up to 3 days. The crunch topping might get a little softer over time, but they’ll still be delicious.
You can also freeze them. Place the chunks on a baking sheet in a single layer and freeze until solid. Then, you can transfer them to a freezer-safe bag or container. They’ll be good for about a month. Just let them thaw in the fridge for an hour or so before eating.
A Few Quick Answers (FAQ)
Here are some questions that pop up a lot. Hopefully, this helps you out.
Q1. Can I use a different size pan?
Ans: You can, but you’ll have to adjust the baking time. A 9-inch round springform pan works well, but the cheesecake will be thinner and might bake faster.
Q2. My cheesecake cracked! What did I do wrong?
Ans: It was probably overmixed or cooled too quickly. The good news is, you’re covering it with sauce and crunch topping, so nobody will ever know.
Q3. Do I have to use a food processor for the crunch?
Ans: Nope. A sealed plastic bag and something heavy to smash the cookies and strawberries works just fine. It’s actually kind of fun.
Q4. Can I use low-fat cream cheese or sour cream?
Ans: I really don’t recommend it. Full-fat dairy is what gives cheesecake its rich, creamy texture. Low-fat versions have more water and can make the cheesecake runny.
Wrapping Up
So, that’s how you do it. It looks like a lot of steps when you write it all out, but it’s really just three simple parts: crust and filling, sauce, and topping. None of it is hard, you just have to do it in the right order.
Now you have the secret to the best part of that classic ice cream bar, and you can put it on creamy, delicious cheesecake. These little chunks are perfect for parties or just for stashing in the fridge when you need a little something sweet.
Give it a try. I promise you can do this. And when you do, come back and leave a comment. Tell me how it went, if you tried any fun variations, or if you have any questions. I’d love to hear from you.
