Strawberry Crunch Cheesecake Chunks
š Strawberry Crunch Cheesecake Chunks
š§¾ Ingredients:
Cheesecake Layer:
- 16 oz (2 blocks)Ā cream cheese, softened
- 1/2 cupĀ powdered sugar
- 1/4 cupĀ granulated sugar
- 1 tspĀ vanilla extract
- 1 cupĀ heavy creamĀ (cold)
Strawberry Crunch Coating:
- 20Ā Golden OreosĀ or vanilla sandwich cookies
- 1/2 cupĀ freeze-dried strawberries
- 3 tbspĀ melted butter
š©āš³ Instructions:
1. Make the Cheesecake Layer
- In a bowl, beatĀ cream cheese, both sugars, andĀ vanillaĀ until smooth and fluffy.
- In a separate bowl, whipĀ cold heavy creamĀ to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until combined.
- Line an 8Ć8 or 9Ć9 inch dish with parchment paper and spread the mixture evenly.
- Freeze forĀ 2ā3 hours, or until firm enough to slice.
2. Make the Strawberry Crunch Coating
- In a food processor or zip-top bag, crushĀ Golden OreosĀ andĀ freeze-dried strawberriesĀ into coarse crumbs.
- Mix inĀ melted butterĀ until crumbly and slightly moist.
3. Assemble the Chunks
- Remove frozen cheesecake and cut intoĀ bite-sized squares.
- Roll or press each square into theĀ strawberry crunch coating, covering all sides.
- Place chunks back on a parchment-lined tray andĀ chill or freezeĀ until ready to serve.
š½ļø Serve & Store:
- Store in theĀ fridgeĀ for a soft texture, or keep in theĀ freezerĀ for firmer bites.
- Serve cold with extra strawberry sauce or whipped cream if desired.
š Variations:
- Add aĀ graham cracker crustĀ on the bottom before freezing.
- Swap strawberries forĀ freeze-dried raspberries,Ā blueberries, orĀ chocolate cookies.
- Drizzle withĀ white chocolateĀ for a finishing touch.
