These Strawberry Crunch Cheesecake Chunks are rich, creamy, and irresistibly fun to eat. They combine a buttery graham cracker crust, smooth vanilla cheesecake, a vibrant strawberry layer, and a nostalgic crunchy topping inspired by classic strawberry shortcake treats. Cut into shareable chunks, this dessert delivers big flavor with minimal fuss and is perfect for gatherings, celebrations, or anytime you want a standout sweet.

Why You’ll Love This Recipe

These cheesecake chunks are easier than a traditional cheesecake but just as impressive. The layers offer contrast in every bite: creamy, tangy, fruity, and crunchy. They can be made ahead, sliced neatly, and served straight from the fridge, making them ideal for parties. The strawberry crunch topping adds color, texture, and nostalgia, while the base recipe is flexible enough for customization.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust
2 cups graham cracker crumbs (about 300 g, finely crushed)
½ cup unsalted butter, melted (113 g)

For the cheesecake filling
24 oz full-fat cream cheese, softened (3 blocks, 226 g each)
1 cup granulated sugar (200 g)
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup sour cream (240 g)

For the strawberry layer
1 cup strawberry sauce or strawberry preserves (240 g)

For the strawberry crunch topping
1 cup vanilla sandwich cookies, crushed (about 120 g)
2 tablespoons freeze-dried strawberry powder

Optional topping
4 to 6 oz white chocolate, melted (113–170 g)
Fresh strawberries for garnish, about 1 pint

Directions

Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.

In a bowl, mix the graham cracker crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator for 30 minutes.

In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the granulated sugar and vanilla extract and mix until creamy and well combined. Add the eggs one at a time, mixing on low speed just until incorporated. Gently mix in the sour cream until the filling is smooth.

Pour the cheesecake filling over the chilled crust and spread evenly. Bake for 45 to 50 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Once chilled, spread the strawberry sauce evenly over the cheesecake layer.

In a separate bowl, combine the crushed vanilla cookies with the freeze-dried strawberry powder until evenly pink. Sprinkle the crunch topping generously over the strawberry layer.

Drizzle with melted white chocolate if using. Lift the cheesecake out using the parchment paper and cut into small squares or rectangular chunks. Garnish with fresh strawberries before serving.

Servings and timing

Servings: 24 to 36 chunks, depending on cut size

Prep time: 25 minutes
Bake time: 45–50 minutes
Cooling and chilling time: 5–6 hours
Total time: Approximately 6½ to 7 hours

Variations

For a lighter texture, fold 1 cup of whipped cream into the cheesecake filling before baking.
Add lemon zest to the filling for a bright citrus note.
Use gluten-free graham crackers and cookies for a gluten-free version.
Swap strawberry sauce with raspberry or mixed berry sauce for a different fruit profile.
For a no-bake version, use a no-bake cheesecake filling and chill until fully set.

Storage/Reheating

Store the cheesecake chunks in an airtight container in the refrigerator for up to 5 days. For best texture, keep the crunch topping separate and add it just before serving.
To freeze, wrap individual chunks tightly and store for up to 1 month. Thaw overnight in the refrigerator. These are best enjoyed chilled and do not require reheating.

FAQs

Can I make these cheesecake chunks ahead of time?

Yes, they are ideal for making a day in advance. The flavor and texture improve after chilling overnight.

Do I need a water bath for this recipe?

No, a water bath is not required. Cheesecake bars are more forgiving than full cheesecakes.

Can I use homemade strawberry sauce?

Yes, homemade strawberry sauce works perfectly as long as it is thick and well-chilled.

Why use freeze-dried strawberries?

Freeze-dried strawberries provide intense flavor and color without adding moisture to the topping.

Can I reduce the sweetness?

You can slightly reduce the sugar in the filling, but keep in mind it affects texture as well as taste.

How do I get clean cuts?

Chill the cheesecake thoroughly and use a sharp knife dipped in hot water, wiping between cuts.

Can I make this recipe in a smaller pan?

Yes, but the layers will be thicker and baking time may increase slightly.

What if I don’t have vanilla sandwich cookies?

Plain vanilla wafers or similar cookies can be used as a substitute.

Are these better served cold or room temperature?

They are best served cold for clean layers and a firm, creamy texture.

Can I skip the white chocolate drizzle?

Yes, it is completely optional and mainly for decoration and extra sweetness.

Conclusion

Strawberry Crunch Cheesecake Chunks are a perfect balance of creamy cheesecake, bright strawberry flavor, and satisfying crunch. They bring together nostalgic elements and modern presentation in a dessert that is easy to serve and hard to resist. Whether for a celebration or a simple treat, these chunks are guaranteed to impress and delight with every bite.

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