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Remember those strawberry shortcake ice cream bars from the ice cream truck? The ones with the creamy vanilla and strawberry center and that irresistible crunchy pink and white coating.
That flavor is pure childhood nostalgia. I wanted to capture that exact feeling, but in a way that was easy to make at home and perfect for sharing. So, I started experimenting.
After a few tries, these Strawberry Crunch Cheesecake Chunks were born. They have a smooth, creamy cheesecake filling and are loaded with that signature sweet and crispy strawberry crunch.
This is a no-bake recipe, which means you don’t even have to turn on your oven. It’s the perfect treat for a summer party, a potluck, or just a Tuesday afternoon when you need a little something special.
What You’ll Need
Here are the simple ingredients you’ll need to gather. I’ve split them into two parts: the cheesecake filling and that amazing strawberry crunch topping.
For the Strawberry Crunch Topping:
- 1 package (12 oz) Golden Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 1 package (3 oz) strawberry gelatin mix (like Jell-O)
For the Cheesecake Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, cold
Tools Required
You won’t need any fancy equipment for this recipe, just some basic kitchen tools.
- 8×8 inch square baking pan
- Parchment paper
- Food processor or a large plastic bag and rolling pin
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Spatula
- Measuring cups and spoons
How to Make Strawberry Crunch Cheesecake Chunks
Step 1: Prepare the Pan
Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This will act as a handle to lift the cheesecake out later.
Step 2: Make the Strawberry Crunch
Place the Golden Oreo cookies (the whole cookie, cream filling and all) into a food processor and pulse until you have coarse crumbs. If you don’t have a food processor, put them in a zip-top bag and crush them with a rolling pin.
Step 3: Combine the Crunch Mixture
Pour the cookie crumbs into a medium bowl. Add the strawberry gelatin powder and stir until it’s evenly mixed. Pour in the melted butter and mix with a fork until all the crumbs are moistened and clumpy.
Step 4: Form the Bottom Layer
Take about half of the crunch mixture and press it firmly and evenly into the bottom of your prepared pan. Place the pan in the freezer while you make the filling.
Step 5: Whip the Cream
In a large, chilled bowl, use an electric mixer to beat the cold heavy whipping cream on high speed until stiff peaks form. This usually takes 2-3 minutes. Set the whipped cream aside.
Step 6: Make the Cheesecake Filling
In a separate large bowl, beat the softened cream cheese with the mixer until it’s smooth and has no lumps. Add the powdered sugar, vanilla extract, and salt. Mix on low speed at first, then increase to medium until everything is well combined and creamy.
Step 7: Fold Everything Together
Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix until just combined, being careful not to deflate the whipped cream.
Step 8: Assemble the Layers
Take the pan out of the freezer. Spread the cheesecake filling evenly over the bottom crunch layer. Sprinkle the remaining half of the strawberry crunch mixture evenly over the top of the cheesecake filling.
Step 9: Freeze
Cover the pan with plastic wrap or foil. Freeze for at least 6 hours, or preferably overnight, until the cheesecake is completely firm.
Step 10: Cut and Serve
Once firm, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut it into small, bite-sized chunks. Serve immediately or store in the freezer.
Pro Tips
Over the years, I’ve picked up a few tricks that make this recipe turn out perfectly every time.
- Room Temperature is Key: Your cream cheese absolutely must be softened to room temperature. Cold cream cheese will leave you with a lumpy filling, no matter how much you beat it.
- Get Clean Cuts: For those perfect, sharp-edged cheesecake chunks, use a large, sharp knife. Run the knife under hot water and wipe it dry between each cut. This melts the cheesecake just enough for a clean slice.
- Don’t Rush the Freeze: I know it’s tempting to dig in early, but this dessert needs the full freezing time. If it’s not completely firm, it will be difficult to cut and won’t have the right texture. Give it at least 6 hours.
- Toast for Flavor: For a deeper, nuttier flavor in your crunch, you can spread the cookie crumbs on a baking sheet and toast them at 350°F for about 5-7 minutes before mixing with the butter and gelatin. Let them cool completely first.
Substitutions and Variations
This recipe is great for experimenting. Here are a few ideas to get you started.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Golden Oreos | Nilla Wafers, Shortbread | Adjust butter if cookies are dry. |
| Strawberry Gelatin | Raspberry or Cherry Gelatin | Changes the flavor profile completely! |
| Cream Cheese | Mascarpone Cheese | Creates a richer, milder filling. |
Nutrition, Diets, and Pairings
While this is certainly a treat, here’s a look at how you can adapt it and what to expect.
Nutritional Estimate (Per Chunk):
This is an approximation and can vary based on brand, portion size, and specific ingredients used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 150-180 kcal |
| Fat | 10g |
| Carbohydrates | 12g |
| Protein | 2g |
Ingredient Swaps for Different Diets:
You can adjust this recipe to fit some dietary needs with a few simple swaps.
| Diet | Ingredient Swap | Details |
|---|---|---|
| Gluten-Free | Use gluten-free vanilla cookies. | Ensure gelatin brand is GF certified. |
| Lower Sugar | Use sugar-free gelatin & powdered erythritol. | Use low-carb cookies for the base. |
Meal Pairing Suggestions:
These chunks are rich, so they are best served after a lighter meal. Think grilled chicken, a fresh salad, or a simple pasta dish. They are also fantastic all on their own as a party snack or dessert buffet item.
Cooking Time Efficiency:
To save time, make the crunch topping first. While it chills in the pan, you can prepare the cheesecake filling. This way, you aren’t waiting around. Always clean your bowls and tools as you go to make the final cleanup much faster.
Make-Ahead and Storage Tips
This is a wonderful make-ahead dessert. You can prepare the entire block of cheesecake and keep it covered in the freezer for up to 3 days before cutting and serving.
For leftovers, place the cut chunks in a single layer in an airtight container. They will keep in the freezer for up to one month. They are best served straight from the freezer, as they will soften quickly at room temperature.
Frequently Asked Questions
Q1. Can I use fresh or frozen strawberries instead of the gelatin powder?
Ans: I don’t recommend it for the crunch topping. Fresh or frozen strawberries release a lot of water, which will make your crunch topping soggy instead of crispy. The gelatin powder provides intense flavor and color without the extra moisture.
Q2. Why is my cheesecake filling not setting up?
Ans: The most common reason is not freezing it long enough. It truly needs a minimum of 6 hours to become firm enough to slice. Another reason could be overmixing after adding the whipped cream, which can cause it to lose its structure.
Q3. My crunch topping is just a pile of dry crumbs. What went wrong?
Ans: This usually means you didn’t add enough melted butter, or it wasn’t mixed in thoroughly. Every crumb should be lightly coated. Make sure you use a full half cup of melted butter and mix until clumps form.
Q4. Can I make this in a round springform pan?
Ans: Yes, you can! A 9-inch round springform pan works well. You would assemble it the same way. The freezing time should be similar, and the springform pan makes it easy to release before cutting.
Wrapping Up
There you have it—a simple, no-bake dessert that packs a huge punch of flavor and nostalgia. These Strawberry Crunch Cheesecake Chunks are always a hit, and they are so much fun to make.
The combination of the creamy, cool cheesecake and the sweet, crispy topping is just incredible. I hope you give this recipe a try.
If you do, please come back and leave a comment below. I would love to hear how they turned out for you or if you discovered any fun variations of your own!
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