Strawberry Crunch Cheesecake Chunks are a game-changer in the dessert world. Imagine velvety cheesecake cubes infused with strawberry flavor, coated in a nostalgic strawberry shortcake crunch topping. These bite-sized treats are a hybrid between classic New York cheesecake and the strawberry crunch bar we all remember from ice cream trucks. They’re rich, creamy, tangy, and perfectly sweet — a crowd-pleaser that disappears fast from any dessert table.
Whether you're planning a party, preparing holiday treats, or simply craving something indulgent yet handheld, Strawberry Crunch Cheesecake Chunks are your go-to dessert. They're easy to portion, simple to transport, and endlessly customizable.
Let’s dive into everything you need to know to make these creamy, crunchy bites of heaven from scratch.
Why You’ll Love Strawberry Crunch Cheesecake Chunks
No Fork Needed: These are cheesecake chunks, which means they’re meant to be enjoyed as finger food.
Make-Ahead Friendly: Store in the fridge or freezer and they’ll keep beautifully.
Nostalgic Flavor: The strawberry crunch topping mimics the flavor of the classic Good Humor strawberry shortcake bar.
Texture Heaven: Creamy, rich cheesecake meets crunchy, buttery strawberry topping in every bite.
Ingredients
For the Cheesecake:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/4 cup sour cream
1 tbsp all-purpose flour
1/4 cup strawberry jam or puree (for flavor and color)
For the Crust (optional, but adds structure):
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp sugar
For the Strawberry Crunch Topping:
1 cup Golden Oreos or vanilla sandwich cookies
1/2 cup freeze-dried strawberries
2 tbsp melted butter
1/4 cup strawberry gelatin mix (like Jell-O, optional but boosts color and flavor)
Instructions
- Prepare the Crust
- Preheat oven to 325°F (163°C). Line an 8x8-inch pan with parchment paper, leaving some overhang.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
- Press the mixture into the bottom of the pan to form an even layer. Bake for 8–10 minutes. Let it cool while you make the cheesecake.
- Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and beat again until light and fluffy.
- Mix in the vanilla, sour cream, and flour until fully incorporated.
- Add the eggs, one at a time, mixing gently after each addition (don’t overbeat).
- Fold in the strawberry jam or puree. This gives a natural strawberry flavor and soft pink hue.
- Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust.
- Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Transfer to the fridge and chill for at least 4 hours or overnight.
- Make the Strawberry Crunch Coating
- In a food processor, pulse the Oreos and freeze-dried strawberries until crumbly.
- Add the melted butter and strawberry gelatin mix. Pulse until combined and the texture resembles a coarse crumble.
- Cut and Coat the Chunks
- Once the cheesecake is fully chilled, lift it from the pan using parchment paper.
- Use a sharp knife to cut it into 1–1.5-inch chunks.
- Roll each chunk gently in the strawberry crunch mixture, pressing slightly to make it stick.
- Serve and Enjoy!
Place the coated chunks on a tray and serve chilled. Optional: drizzle with white chocolate or a little strawberry glaze for a fancy touch.
Tips for Perfect Cheesecake Chunks
Use room temperature ingredients to avoid lumps in the cheesecake.
Don’t overmix once you add the eggs; this can cause cracking.
Chill thoroughly before cutting, or freeze slightly for cleaner chunks.
Use a warm knife when cutting (dip in hot water and dry between cuts).
Don’t skip the parchment — it makes lifting and removing the cheesecake easy.
Flavor Variations
Want to switch it up? Here are some delicious ideas:
Chocolate-Dipped Crunch Chunks
Dip the cheesecake chunks halfway into melted chocolate before rolling them in crunch topping.
Lemon Crunch Chunks
Swap the strawberry jam for lemon curd and use lemon-flavored cookies in the crunch mix.
Strawberry Shortcake Bites
Use chunks of vanilla cake as a base layer instead of graham cracker crust, then top with cheesecake filling and crunch.
Mixed Berry Crunch
Add blueberries or raspberries to the jam layer for a more complex fruity flavor.
Make-Ahead & Storage
Refrigerator:
Store in an airtight container for up to 5 days. They’re best served chilled.
Freezer:
Freeze uncoated cheesecake chunks for up to 2 months. Thaw in the fridge and coat with strawberry crunch before serving.
Serve Them At…
Birthday parties
Baby or bridal showers
Holiday dessert platters
Bake sales
Valentine’s Day
Summer cookouts or picnics
These bite-sized desserts are ideal for feeding a crowd without needing forks, plates, or fuss.
Nutrition Info (Approximate per chunk)
Calories: 170
Fat: 12g
Carbohydrates: 14g
Protein: 3g
Sugar: 9g
Keep in mind that the size of your chunks and the amount of crunch coating will affect the nutritional content.
Final Thoughts
Strawberry Crunch Cheesecake Chunks deliver an unforgettable experience — smooth and creamy cheesecake on the inside, with a nostalgic, fruity crunch on the outside. They’re beautiful to look at, easy to grab, and downright delicious.