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
🍰 Instructions:
- Make the Cheesecake Base:
Preheat oven to 325°F (163°C). Line an 8×8” square pan with parchment paper.
In a large bowl, beat the cream cheese until smooth.
Add sugar, vanilla, and sour cream. Mix until combined.
Add eggs one at a time, mixing on low speed.
Stir in flour just until incorporated.
Pour batter into the prepared pan and smooth the top.
- Bake:
Bake for 35–40 minutes or until edges are set and the center is slightly jiggly.
Cool completely at room temp, then chill in the fridge for at least 4 hours or overnight.
- Make the Strawberry Crunch:
In a food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly.
Drizzle in melted butter and pulse a few more times until combined.
(If no processor, crush in a ziplock with a rolling pin.)
- Assemble the Chunks:
Once cheesecake is fully chilled, remove from the pan and cut into bite-sized cubes.
Roll each cube in the strawberry crunch topping, pressing gently so it sticks.
Optional: Freeze for 15–20 minutes for firmer chunks before serving.
🧊 Storage:
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.