Strawberry Crunch Cheesecake Chunks

Instructions:

1. Preheat the oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
6. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
7. Bake for 30–35 minutes, or until the center is just set and the edges are slightly puffed. Remove from the oven and let cool completely at room temperature.
8. Once cooled, transfer to the refrigerator and chill for at least 3 hours (or overnight) until fully set.
9. Spread the strawberry pie filling evenly over the chilled cheesecake layer.
10. In a small bowl, combine the crushed cookies with melted butter. Sprinkle the mixture over the strawberry layer.
11. Drizzle the top with melted white chocolate in a zigzag pattern. Refrigerate for 10–15 minutes to set the drizzle.
12. Lift the cheesecake out of the pan using the parchment overhang and cut into 16 chunks.

Variations:

• Extra Strawberry Flavor: Add 1/4 cup crushed freeze-dried strawberries to the cookie topping.
• Chocolate Twist: Use chocolate graham crackers for the crust and dark chocolate drizzle on top.
• No-Bake Version: Use a no-bake cheesecake filling and chill instead of baking.
• Berry Blend: Swap the strawberry pie filling for mixed berry or raspberry for a different fruity spin.

Tips:

• For clean slices, use a sharp knife wiped clean between cuts.
• Let the cheesecake sit at room temperature for 10 minutes before slicing if it’s been refrigerated overnight.
• Use full-fat cream cheese and sour cream for the best texture and flavor.
• Store leftovers in the refrigerator for up to 5 days in an airtight container.

Strawberry Crunch Cheesecake Chunks combine nostalgic flavors with modern ease—perfectly creamy, sweet, and crunchy with every bite. They’re a show-stopping dessert that’s as fun to serve as they are to eat.