Strawberry Crunch Cheesecake Chunks (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
24 oz cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 tsp vanilla extract
→ Strawberry Crunch
07 -
1 1/2 cups crushed golden Oreos
08 -
1/2 cup freeze-dried strawberries or strawberry gelatin mix
09 -
3 tbsp melted butter
→ Strawberry Sauce
10 -
1 1/2 cups fresh strawberries, diced
11 -
1/2 cup granulated sugar
12 -
1 tbsp lemon juice
→ Decoration
13 -
White chocolate, melted (for drizzling)
14 -
Extra strawberry crunch for topping
# Instructions:
01 -
Preheat the oven to 163°C. Grease and line a 9x13-inch baking dish. Mix graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the pan to create the crust. Bake for 10 minutes, then let cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, and mix in vanilla extract. Pour the batter over the crust, smooth the top, and bake for 40-45 minutes or until set. Let cool completely, then refrigerate for at least 4 hours or overnight.
02 -
Combine crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter in a bowl. Set aside for later use.
03 -
In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and the mixture thickens, approximately 5-7 minutes. Let cool.
04 -
Remove the chilled cheesecake from the pan and slice into chunks or bars. Drizzle strawberry sauce over each piece. Sprinkle with strawberry crunch, and drizzle melted white chocolate on top.
05 -
Serve cold. These cheesecake chunks can be enjoyed as a handheld treat or a plated dessert.
# Notes:
01 -
For brighter color in the strawberry crunch, opt for strawberry gelatin mix instead of freeze-dried strawberries.