Strawberry Crunch Cheesecake Chunks

 

Ingredients:

For the crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

For the cheesecake layer:

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the strawberry layer:

1 1/2 cups strawberry pie filling or strawberry preserves

For the crumble topping:

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 cup unsalted butter, softened

1/2 cup crushed golden cookies (like vanilla wafers)

Optional drizzle:

1/2 cup melted white chocolate

Directions:

Preheat oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper.

Mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the pan to form a crust.

In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing until creamy.

Spread cheesecake mixture evenly over the crust.

Spoon strawberry filling over the cheesecake layer, spreading gently to cover.

In a separate bowl, mix flour, brown sugar, butter, and crushed cookies until crumbly. Sprinkle evenly over strawberry layer.

Bake for 35–40 minutes, until set and lightly golden.

Cool completely, then refrigerate at least 4 hours before cutting into chunks.

Drizzle with melted white chocolate before serving if desired.

Prep Time: 20 minutes | Baking Time: 40 minutes | Chill Time: 4 hours | Total Time: 5 hours

Kcal: 370 kcal | Servings: 16 chunks

Tips:

Chill well before slicing to keep the layers neat.

Swap strawberries for raspberries or blueberries for a twist.