Strawberry Crunch Cheesecake Chunks
These Strawberry Crunch Cheesecake Chunks feature a buttery graham cracker crust, creamy cheesecake layer, sweet strawberry topping, and a crunchy golden cookie crumble. Finished with an optional white chocolate drizzle, they’re perfect for parties, holidays, or anytime you need a stunning make-ahead dessert.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the cheesecake layer:
- 2 8 oz packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the strawberry layer:
- 1 1/2 cups strawberry pie filling or strawberry preserves
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter softened
- 1/2 cup crushed golden cookies like vanilla wafers
Optional drizzle:
- 1/2 cup melted white chocolate
Instructions
- Preheat oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake 8–10 minutes.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Spread over crust.
- Spoon strawberry filling evenly over cheesecake layer.
- In a separate bowl, mix flour, brown sugar, butter, and crushed cookies until crumbly. Sprinkle over strawberry layer.
- Bake 35–40 minutes, until set and lightly golden.
- Cool completely, then refrigerate at least 4 hours.
- Cut into chunks and drizzle with melted white chocolate if desired.
Notes
- Chill well before slicing for neat layers.
- Swap strawberries for raspberries, blueberries, or peaches.
- Use parchment paper for easy removal.
- Freeze uncut bars for up to 2 months; thaw in fridge before slicing.
- Drizzle white chocolate just before serving for best look and taste.