Strawberry Crunch Cheesecake Chunks – No-Bake Strawberry Shortcake Cheesecake Bites

Step 1:

Prepare an 8×8 or 9×9 pan by lining it with parchment paper, leaving extra on the sides for easy lifting. Mix the crushed Golden Oreos, melted butter, and sugar. Press the crust firmly into the bottom of the pan. Freeze while you prepare the filling.

Step 2:

In a large bowl, beat softened cream cheese until smooth. Add sugar and continue beating until creamy and lump-free. Add lemon juice and vanilla extract.

Step 3:

Whip the heavy cream separately until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture to create a light, fluffy cheesecake texture.

Step 4:

Add strawberry puree to the cheesecake mixture. If you want firmer chunks, dissolve gelatin in 3 tablespoons hot water, let it cool slightly, then mix into the cheesecake filling. Pour mixture evenly over the chilled crust.

Step 5:

Place pan in the refrigerator for 4–6 hours or freezer for 1–2 hours until completely set and firm enough to cut into chunks.

Step 6:

Make the strawberry crunch by mixing crushed Golden Oreos, freeze-dried strawberries, melted butter, and strawberry gelatin powder. Stir until crumbly and brightly colored.

Step 7:

Lift the cheesecake from the pan and cut into small bite-size squares. Roll or sprinkle each cheesecake chunk generously in the strawberry crunch mixture until fully coated.