Strawberry Crunch Cheesecake Chunks

Ingredients:

For the Cheesecake Base:

• 16 oz (2 blocks) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 cup sour cream
• 2 large eggs
• 1 tbsp all-purpose flour

For the Strawberry Crunch Topping:

• 1 cup Golden Oreos (about 10 cookies)
• 1/2 cup freeze-dried strawberries
• 2 tbsp unsalted butter, melted

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🍰 Instructions:

1. Make the Cheesecake Base:

1. Preheat oven to 325°F (163°C). Line an 8×8” square pan with parchment paper.
2. In a large bowl, beat the cream cheese until smooth.
3. Add sugar, vanilla, and sour cream. Mix until combined.
4. Add eggs one at a time, mixing on low speed.
5. Stir in flour just until incorporated.
6. Pour batter into the prepared pan and smooth the top.

2. Bake:

1. Bake for 35–40 minutes or until edges are set and the center is slightly jiggly.
2. Cool completely at room temp, then chill in the fridge for at least 4 hours or overnight.

3. Make the Strawberry Crunch:

1. In a food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly.
2. Drizzle in melted butter and pulse a few more times until combined.
   • (If no processor, crush in a ziplock with a rolling pin.)

4. Assemble the Chunks:

1. Once cheesecake is fully chilled, remove from the pan and cut into bite-sized cubes.
2. Roll each cube in the strawberry crunch topping, pressing gently so it sticks.
3. Optional: Freeze for 15–20 minutes for firmer chunks before serving.

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🧊 Storage:

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.