Here’s a detailed recipe for Strawberry Crunch Cheesecake Chunks—a no-bake, bite-sized dessert that’s creamy, crunchy, and fruity.
Strawberry Crunch Cheesecake Chunks
Ingredients (makes about 16–20 chunks)
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Strawberry Topping:
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Crunch Topping:
- ½ cup crushed graham crackers
- ¼ cup chopped nuts (optional, like pecans or almonds)
Instructions
Step 1: Prepare the Crust
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture evenly into the bottom of an 8×8-inch pan.
- Chill in the fridge for at least 10–15 minutes to set.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Gently fold in whipped cream until fully incorporated and fluffy.
Step 3: Layer the Cheesecake
- Spread the cheesecake filling evenly over the chilled crust.
- Place in the fridge while preparing the strawberry topping.
Step 4: Prepare Strawberry Topping
- In a small bowl, combine chopped strawberries with sugar and lemon juice.
- Let sit for 10–15 minutes to macerate and release juices.
Step 5: Add Crunch and Strawberry Layer
- Sprinkle crushed graham crackers and nuts (if using) evenly over the cheesecake layer.
- Spread the macerated strawberries on top.
Step 6: Chill
- Refrigerate for at least 2–3 hours, or until the cheesecake is firm.
Step 7: Cut into Chunks
- Once set, cut into bite-sized squares or rectangles.
- Serve chilled.
Tips
- For extra flavor, drizzle a little melted chocolate or caramel over the chunks before serving.
- You can swap strawberries for blueberries, raspberries, or a mix of berries.
- These can be made in mini muffin tins for individual servings—perfect for parties.