- Bake the Cheesecake – Preheat oven to 325°F (165°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour into a lined 8×8-inch baking pan and bake 35–40 minutes until set. Cool completely, then freeze for at least 2 hours for easy cutting.
- Make the Crunch Coating – Pulse golden Oreos and freeze-dried strawberries in a food processor until crumbly. Mix with melted butter to create a sandy texture.
- Cut and Coat – Remove cheesecake from freezer and cut into bite-sized chunks. Roll each piece in the strawberry crunch coating, pressing gently so it sticks.
- Optional Drizzle – For a bakery-style finish, drizzle with melted white chocolate.
- Serve or Store – Enjoy right away, or keep refrigerated for up to 5 days (or frozen for up to a month).
The First Bite Experience
Your teeth sink through the crisp strawberry crunch, and then you hit the cool, creamy cheesecake center — tangy, rich, and perfectly smooth. The flavor is nostalgic yet sophisticated, with the buttery cookie-strawberry coating giving just the right amount of sweetness to balance the cheesecake.
Tips for Next-Level Strawberry Crunch Cheesecake Chunks
- Use full-fat cream cheese for the richest flavor.
- For extra strawberry punch, add a teaspoon of strawberry extract to the cheesecake batter.
- Serve cold for the best contrast between creamy and crunchy.
Why You’ll Make These Again and Again
They’re beautiful enough for parties, easy enough for weeknight dessert cravings, and fun enough that kids and adults alike will fight over the last piece.
Once you make Strawberry Crunch Cheesecake Chunks, they’ll become your signature sweet treat — the one everyone asks for at birthdays, potlucks, and holidays.