I first created these for my daughter’s birthday party when she requested something “pink and fancy but not too fancy.” These cheesecake chunks disappeared faster than the birthday cake, and now they’re requested for every family celebration.

Ingredients

Graham cracker crumbs: Form the perfect crunchy base that complements the creamy filling
Cream cheese: Should be fully softened to room temperature for a smooth texture without lumps
Freeze-dried strawberries: Provide intense flavor and color without adding moisture to the crunch topping
Golden Oreos: Create the signature “crunch” texture and vanilla flavor that makes this dessert special
Fresh strawberries: For the sauce give a bright, natural flavor that balances the richness of the cheesecake
White chocolate drizzle: Adds a professional finishing touch and subtle sweetness
How To Make Strawberry Crunch Cheesecake Chunks
Prepare the perfect crust:
Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into your baking pan using the bottom of a measuring cup for an even layer. The pre-bake step ensures your crust stays crisp under the cheesecake layer.
Create the creamiest cheesecake:
Beat cream cheese until completely smooth before adding sugar. This prevents lumps that can’t be fixed later. Add eggs one at a time, mixing just until incorporated. Overmixing incorporates air that can cause cracks during baking.
Master the baking technique:
Bake until the cheesecake is mostly set but still has a slight jiggle in the center. This ensures a creamy texture rather than dry, overcooked cheesecake. The slow cooling process prevents cracks and condensation.
Craft the strawberry crunch topping:
Pulse golden Oreos in a food processor until they reach a coarse crumb texture. The freeze-dried strawberries should be crushed separately then mixed in to maintain their vibrant color. The melted butter binds everything together for the perfect crumbly texture.
Make the strawberry sauce:
Cook the strawberries just until they release their juices and begin to break down. The sauce should be thick enough to coat the back of a spoon but still have visible strawberry pieces for texture.
Assemble with precision:
Cut the completely chilled cheesecake into squares using a warm, clean knife. Apply the strawberry sauce while the cheesecake is cold for clean application. Add the crunch topping just before serving for maximum crispness.