Here’s a delightful recipe for Strawberry Crunch Cheesecake Chunks that are perfect for a sweet treat!
Ingredients:
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 large eggs
For the Strawberry Crunch Topping:
- 1 cup strawberry-flavored gelatin (like Jell-O)
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Instructions:
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Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
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Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and mix until well combined.
- Add the sour cream and mix until smooth.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
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Bake the Cheesecake:
- Pour the cheesecake mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until the center is set and the edges are lightly golden. The center may still have a slight jiggle.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
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Prepare the Strawberry Crunch Topping:
- In a medium bowl, combine the crushed graham crackers, strawberry-flavored gelatin, melted butter, and sugar. Mix until the mixture resembles wet sand.
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Assemble the Chunks:
- Once the cheesecake is fully chilled, remove it from the baking dish and cut it into bite-sized chunks.
- Sprinkle the strawberry crunch topping generously over the cheesecake chunks, pressing it down slightly to adhere.
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Serve:
- Serve the Strawberry Crunch Cheesecake Chunks chilled. They can be stored in the refrigerator for up to 3 days.
Enjoy your delicious Strawberry Crunch Cheesecake Chunks as a delightful dessert!