Make the Strawberry Crunch:
Mix crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter in a bowl. Set aside.
Prepare the Strawberry Sauce:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and the mixture thickens (about 5–7 minutes). Let cool.
Assemble the Cheesecake Chunks:
Remove the chilled cheesecake from the pan and slice it into chunks or bars.
Drizzle the strawberry sauce over each chunk.
Sprinkle generously with strawberry crunch.
Drizzle melted white chocolate on top for a beautiful finish.
Serve:
Serve cold and enjoy! Perfect as a handheld treat or plated dessert.
Variations
For a tropical twist, swap the strawberry sauce for a mango or pineapple compote. The natural sweetness of mango or the tanginess of pineapple pairs wonderfully with the creamy cheesecake.
You can also add shredded coconut to the crunch mixture for extra texture and flavor.
This variation is perfect for summer gatherings or when you want a fruity, refreshing dessert.
If you love chocolate, try using chocolate graham crackers or Oreos instead of golden ones for the crunch topping.
You can also mix cocoa powder into the cheesecake batter for a chocolatey version. Drizzle with dark or milk chocolate instead of white chocolate for a richer finish.
This variation is ideal for chocolate lovers who still want that fruity strawberry touch.
For a lighter option, use reduced-fat cream cheese and a sugar substitute in the cheesecake batter.
The strawberry crunch can be made with low-fat butter or coconut oil, and the sauce can be sweetened with honey or agave instead of sugar.
These adjustments make the dessert slightly healthier without sacrificing flavor, so you can enjoy it guilt-free.
Make the Strawberry Crunch:
Mix crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter in a bowl. Set aside.
Prepare the Strawberry Sauce:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and the mixture thickens (about 5–7 minutes). Let cool.
Assemble the Cheesecake Chunks:
Remove the chilled cheesecake from the pan and slice it into chunks or bars.
Drizzle the strawberry sauce over each chunk.
Sprinkle generously with strawberry crunch.
Drizzle melted white chocolate on top for a beautiful finish.
Serve:
Serve cold and enjoy! Perfect as a handheld treat or plated dessert.
Variations
For a tropical twist, swap the strawberry sauce for a mango or pineapple compote. The natural sweetness of mango or the tanginess of pineapple pairs wonderfully with the creamy cheesecake.
You can also add shredded coconut to the crunch mixture for extra texture and flavor.
This variation is perfect for summer gatherings or when you want a fruity, refreshing dessert.
If you love chocolate, try using chocolate graham crackers or Oreos instead of golden ones for the crunch topping.
You can also mix cocoa powder into the cheesecake batter for a chocolatey version. Drizzle with dark or milk chocolate instead of white chocolate for a richer finish.
This variation is ideal for chocolate lovers who still want that fruity strawberry touch.
For a lighter option, use reduced-fat cream cheese and a sugar substitute in the cheesecake batter.
The strawberry crunch can be made with low-fat butter or coconut oil, and the sauce can be sweetened with honey or agave instead of sugar.
These adjustments make the dessert slightly healthier without sacrificing flavor, so you can enjoy it guilt-free.
