Irresistible Strawberry Crunch Cheesecake Chunks Recipe

Delight in these Strawberry Crunch Cheesecake Chunks, a perfectly balanced creamy dessert with fresh strawberries.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Chill Time 4

Total Time 4 45

Servings: 8 chunks

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Use gluten-free graham crackers for a gluten-free version.
¼ cup Granulated Sugar
½ cup Unsalted Butter Melted.

For the Cheesecake Filling

8 oz Cream Cheese Should be softened.
2 large Eggs Add one at a time.
1 tsp Vanilla Extract

For the Topping

1 cup Sliced Strawberries Can be substituted with other berries.
¼ cup Strawberry Jam
¼ cup Chopped Pecans Can replace with any nuts or seeds.
¼ cup Crushed Graham Crackers

Equipment

9x13 inch baking dish
Electric mixer
Mixing bowls
Spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 325°F (163°C) and prepare a 9x13-inch baking dish with parchment paper.
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into the bottom of the baking dish.
Bake the crust for about 10 minutes until golden brown, then let it cool completely.
Beat the softened cream cheese until creamy, then gradually add eggs, mixing well after each addition.
Stir in vanilla extract and pour the cheesecake batter over the cooled crust.
Bake cheesecake for 25 minutes until edges are set but center is slightly jiggly.
Cool the cheesecake in the pan for about 30 minutes, then top with sliced strawberries, strawberry jam, and chopped pecans.
Refrigerate for at least 4 hours before slicing into chunks.
Serve chilled and enjoy!

Nutrition

Serving: 1chunkCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure not to overbake the cheesecake and refrigerate for at least 4 hours for best results.

Tried this recipe?

Let us know how it was!