These cheesecake chunks are a nostalgic twist on the classic strawberry shortcake ice cream bars. Each bite delivers a velvety cheesecake base, a buttery graham cracker crust, and a vibrant strawberry crunch topping made from crushed Golden Oreos and freeze-dried strawberries. Finished with a drizzle of white chocolate and a fresh strawberry sauce, they’re perfect for parties, picnics, or just treating yourself to something special. The best part? They’re easy to slice, serve, and store—ideal for make-ahead desserts that wow.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the Strawberry Crunch Topping:
- 1½ cups crushed Golden Oreos
- ½ cup freeze-dried strawberries (or strawberry gelatin mix)
- 3 tbsp melted butter
For the Strawberry Sauce:
- 1½ cups fresh strawberries, diced
- ½ cup granulated sugar
- 1 tbsp lemon juice
For Decoration:
- White chocolate, melted (for drizzling)
- Extra strawberry crunch for topping
Instructions:
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- Line a 9×13-inch baking dish with parchment paper for easy lifting.
- Mix graham cracker crumbs with melted butter until evenly moistened.
- Press firmly into the bottom of the pan to form a crust.
- Bake for 10 minutes, then let cool completely.
2. Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese and sugar until smooth and lump-free.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 40–45 minutes until the edges are set and the center has a slight jiggle.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Prepare the Strawberry Crunch
- Crush Golden Oreos and freeze-dried strawberries together until crumbly.
- Stir in melted butter until the mixture sticks together slightly.
- Set aside for topping.
4. Make the Strawberry Sauce
- In a saucepan, combine diced strawberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until the strawberries soften and the sauce thickens.
- Let cool completely before using.
5. Assemble the Chunks
- Lift the chilled cheesecake from the pan using the parchment paper.
- Cut into squares or chunks using a sharp knife (wipe between cuts for clean edges).
- Spoon strawberry sauce over each piece.
- Sprinkle generously with strawberry crunch topping.
- Drizzle melted white chocolate over the top for a bakery-style finish.
🌟 Tips & Variations:
- No Golden Oreos? Use vanilla wafers or shortbread cookies.
- No freeze-dried strawberries? Substitute with strawberry gelatin mix for color and flavor.
- Want a twist? Add lemon zest to the cheesecake batter or swap in raspberries for the sauce.
- Make it gluten-free: Use gluten-free graham crackers and cookies.
- Storage: Keep chunks in an airtight container in the fridge for up to 5 days. Freeze for longer storage.
💖 Why You’ll Love These:
- Creamy cheesecake meets crunchy topping and fruity sauce
- Easy to slice and serve—perfect for gatherings
- Customizable with different berries or cookie bases
- Make-ahead friendly and freezer-safe
- A guaranteed crowd-pleaser with nostalgic flair
Want to pair these with a refreshing drink or turn them into a layered trifle? I’ve got ideas for that too!