A luscious layered dessert with creamy cheesecake, sweet strawberries, and crunchy crumble topping
If you’re looking for a dessert that is rich, creamy, fruity, and packed with texture, look no further than Strawberry Crunch Cheesecake Chunks. This dessert brings together the decadence of New York-style cheesecake, the sweet brightness of strawberries, and the nostalgic crunch of golden cookie crumble. Every bite is a mix of smooth cream cheese filling, tangy fruit, buttery crust, and sweet crunch.
These cheesecake chunks are perfect for summer gatherings, celebrations, or simply treating yourself to something extraordinary. Presented in neat, chilled slices with a vibrant strawberry swirl and a delightful crumble topping, they look as stunning as they taste. Below is everything you need to prepare this dessert from scratch — including the crust, filling, topping, and strawberry swirl.
Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs (about 16 full sheets, finely ground)
½ cup unsalted butter, melted
¼ cup granulated sugar
½ teaspoon salt (optional, to enhance flavor)
For the Cheesecake Filling
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream (full-fat, room temperature)
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon all-purpose flour (optional, for firmness)
For the Strawberry Swirl
1½ cups fresh or frozen strawberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For the Strawberry Crunch Topping
15 golden sandwich cookies (such as Golden Oreos)
2 tablespoons freeze-dried strawberries or strawberry gelatin powder
4 tablespoons melted butter
For the White Chocolate Drizzle (optional)
½ cup white chocolate chips or chopped white chocolate
1 teaspoon coconut oil or butter (to help with melting)
Instructions
Step 1: Prepare the Strawberry Sauce
Start by preparing the strawberry swirl so it has time to cool.
In a small saucepan, combine the strawberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries begin to release their juices and break down, about 5–7 minutes.
Add the cornstarch-water mixture and stir continuously until the sauce thickens, about 2 more minutes.
Remove from heat and let the mixture cool completely. If you prefer a smoother texture, blend it using a hand blender or food processor.
Step 2: Make the Crust
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully moistened and resemble wet sand.
Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish lined with parchment paper. Use the bottom of a flat measuring cup or glass to compact the crust.
Bake the crust for 10 minutes, then set aside to cool while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese using a hand mixer or stand mixer until smooth and fluffy, about 2–3 minutes.
Add the sugar and continue mixing until fully incorporated.
Mix in the sour cream and vanilla extract, followed by the flour (if using).
Add the eggs, one at a time, beating just until combined. Do not overmix, as this can cause cracks during baking.
Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
Step 4: Swirl the Strawberry Mixture
Drop spoonfuls of the cooled strawberry sauce over the top of the cheesecake layer.
Use a knife or skewer to gently swirl the sauce into the filling. Do not overdo it — a few figure-eight motions are enough to create a marble effect.
Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes. This helps reduce the risk of cracking.
Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, until fully set.
Step 5: Make the Strawberry Crunch Topping
In a food processor, pulse the sandwich cookies and freeze-dried strawberries or strawberry gelatin powder until coarsely crumbled. Avoid making the texture too fine.
Add the melted butter and pulse a few more times to combine. The mixture should resemble a loose, sandy crumble that holds shape when pressed slightly.
Store in an airtight container until ready to use.
Step 6: Make the White Chocolate Drizzle (Optional)
In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth.
Let it cool slightly before drizzling to prevent melting the topping.
Step 7: Assemble and Serve
Once the cheesecake has fully chilled, remove it from the pan using the parchment paper for easy lifting.
Slice into squares or rectangular chunks using a clean, sharp knife. Wipe the knife between cuts for cleaner edges.
Generously sprinkle the strawberry crunch topping over each piece.
Drizzle with the melted white chocolate if desired.
Serve cold, either plain or with a side of extra strawberry sauce.
Tips for Success
Room temperature ingredients: Always bring your cream cheese, eggs, and sour cream to room temperature before mixing. This ensures a smoother, lump-free filling.
Prevent cracking: Do not overmix the batter, and allow the cheesecake to cool gradually inside the oven. A water bath can also help prevent cracking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze cheesecake chunks without the topping for up to 2 months. Wrap each piece in plastic wrap and foil, then thaw overnight in the fridge before topping and serving.
Variations
Berry Swap: Replace strawberries with raspberries, blueberries, or mixed berries for a different twist.
Chocolate Lovers: Add mini chocolate chips to the batter and swap the white chocolate drizzle with dark chocolate.
Gluten-Free Option: Use gluten-free cookies and graham crackers for a completely gluten-free version.
Vegan Version: Use plant-based cream cheese, dairy-free sour cream, and a flax egg alternative, though texture will vary.
Presentation and Pairing Ideas
For a beautiful presentation:
Garnish with halved fresh strawberries on top.
Dust lightly with powdered sugar.
Serve on chilled plates with a small scoop of vanilla bean ice cream or whipped cream.
As a pairing, this dessert goes well with:
Freshly brewed coffee
Iced strawberry lemonade
Vanilla almond milk
Sparkling rosé wine
Nutritional Information (Approximate per chunk, assuming 16 servings)
Calories: 280–320
Total Fat: 18–22 g
Saturated Fat: 10 g
Carbohydrates: 28–32 g
Sugars: 20–24 g
Protein: 4–5 g
Keep in mind that the final numbers will vary depending on your ingredients and portion sizes.