If you love creamy cheesecake and nostalgic strawberry crunch bars, these Strawberry Crunch Cheesecake Chunks combine both into one unforgettable dessert. With a smooth strawberry cheesecake center, buttery crust, crunchy strawberry coating, and optional white chocolate shell, these bite-sized treats deliver texture and flavor in every single bite. In this guide, you’ll learn how to make Strawberry Crunch Cheesecake Chunks step by step, plus serving ideas, storage tips, and helpful baking secrets to ensure perfect results every time.
Ingredients for Strawberry Crunch Cheesecake Chunks
Cheesecake Base
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 large eggs
- ½ cup strawberry puree or strawberry jam
Crust
- 1 ½ cups crushed graham crackers or golden Oreos
- ¼ cup unsalted butter, melted
Strawberry Crunch Topping
- 1 cup crushed golden Oreos or vanilla wafer cookies
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
Optional Coating
- 1 ½ cups white chocolate or candy melts, melted
The cream cheese creates the smooth, rich foundation. Sour cream adds silkiness, while strawberry puree enhances color and flavor. The crunch topping brings texture and nostalgic sweetness.
If you enjoy creamy desserts like our Easy Mini Chocoflan Recipe, this recipe delivers similar indulgence in a playful bite-sized form.
How to Make Strawberry Crunch Cheesecake Chunks
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat oven to 325°F (163°C). Line a mini muffin tin or 8×8-inch pan with parchment paper.
Step 2: Make the Crust
Mix crushed graham crackers or Oreos with melted butter. Press firmly into the bottom of each muffin cup or pan. Set aside.
Step 3: Prepare Cheesecake Filling
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla, and strawberry puree.
Step 4: Fill & Bake
Pour mixture over crust. Fill mini muffin cups ¾ full. Bake 20–25 minutes (35–40 minutes for 8×8 pan). Centers should look slightly jiggly.
Step 5: Cool & Chill
Cool to room temperature. Refrigerate at least 4 hours or overnight.
Step 6: Make Crunch Topping
Combine crushed cookies, freeze-dried strawberries, and melted butter until crumbly.
Step 7: Coat Cheesecake Bites
Remove chilled bites. Roll or sprinkle strawberry crunch mixture over each piece, pressing gently.
Step 8: Optional White Chocolate Dip
Dip bites in melted white chocolate. Refrigerate 15–20 minutes until set.
If you love layered texture desserts like our Cinnamon Roll Cheesecake Cookies, this one brings even more crunch contrast.
Serving, Variations & Storage
How to Serve Strawberry Crunch Cheesecake Chunks
Serve chilled for the best texture. Arrange on a dessert platter with fresh strawberries for a beautiful presentation. These bites work perfectly for:
- Birthday parties
- Bridal showers
- Holiday dessert trays
- Potlucks
The white chocolate shell makes them extra elegant.
Flavor Variations
- Use raspberry puree instead of strawberry.
- Add lemon zest to filling for brightness.
- Drizzle with melted dark chocolate instead of white.
- Use chocolate cookie crust for contrast.
Storage Tips
- Store refrigerated up to 5 days.
- Freeze up to 2 months in airtight container.
- Thaw overnight in refrigerator before serving.
FAQs About Strawberry Crunch Cheesecake Chunks
Can I use strawberry jam instead of puree?
Yes. Strawberry jam works perfectly and adds sweetness.
Do I need freeze-dried strawberries?
They provide the best crunch and flavor. Fresh strawberries won’t work for the coating.
Can I make these ahead of time?
Yes. They actually taste better after chilling overnight.
Do I have to dip them in white chocolate?
No. The chocolate coating is optional but adds extra sweetness and stability.
A Strawberry Dessert That Feels Like Childhood
There’s something about strawberry crunch desserts that instantly takes me back. The pink crumbs, the creamy center, the sweet vanilla notes — it’s pure joy. When I first made these Strawberry Crunch Cheesecake Chunks, Grandma smiled and said they reminded her of summer fairs and sweet treats shared with cousins.
But instead of ice cream bars, this version features rich baked cheesecake. The filling is silky and slightly tangy from sour cream, while strawberry puree adds fruity brightness. Then comes the magic — the strawberry crunch coating made from crushed cookies and freeze-dried strawberries.
The contrast between creamy cheesecake and crunchy coating makes these Strawberry Crunch Cheesecake Chunks truly special. They look impressive, yet they’re surprisingly simple to make. If you love layered desserts like our Strawberry Crunch Tres Leches Mini Cakes, you’ll adore this bite-sized version.
These little cheesecake bites are perfect for parties, baby showers, holidays, or anytime you want something sweet and shareable.
Print
Strawberry Crunch Cheesecake Chunks – Creamy & Crunchy Delight
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 bites
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Creamy strawberry crunch cheesecake chunks coated in sweet cookie crumble and optional white chocolate.
Ingredients
16 oz cream cheese
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
2 large eggs
1/2 cup strawberry puree or jam
1 1/2 cups crushed graham crackers or Oreos
1/4 cup melted butter
1 cup crushed golden Oreos
1/2 cup freeze-dried strawberries
3 tbsp melted butter
1 1/2 cups white chocolate (optional)
Instructions
1. Preheat oven to 325°F and line pan.
2. Mix crust ingredients and press into pan.
3. Beat cream cheese and sugar.
4. Add eggs, sour cream, vanilla, and strawberry puree.
5. Pour over crust and bake 20-25 minutes.
6. Cool and refrigerate 4 hours.
7. Mix crunch topping.
8. Coat cheesecake bites.
9. Optional: Dip in white chocolate and chill.
Notes
Chill completely before coating.
Freeze-dried strawberries give best crunch.
White chocolate is optional.