Name: Strawberry Crunch Cheesecake Chunks Delight
Prep time: 20 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted vegan butter or regular butter; 2 tbsp maple syrup or agave; 2 cups raw cashews (soaked overnight and drained); 1/2 cup full-fat coconut milk; 1/3 cup maple syrup; 1/4 cup melted coconut oil; 2 tsp vanilla extract; 1 tbsp lemon juice; 1 cup fresh or frozen strawberries; 2 tbsp maple syrup; 1 tsp lemon juice; 1/2 cup freeze-dried strawberries; 3/4 cup Golden Oreos or similar vanilla sandwich cookies; 2 tbsp melted coconut oil

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This Strawberry Crunch Cheesecake Chunks Delight is a creamy, dreamy no-bake dessert that combines the best of two worlds: a velvety cheesecake filling and a crisp, nostalgic strawberry crunch topping. Bursting with strawberry flavor and textures, this treat is sure to satisfy any sweet tooth without the fuss of baking. I love how effortlessly it comes together and the way it offers a refreshing yet decadent experience.

Strawberry Crunch Cheesecake Chunks Delight

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup melted vegan butter or regular butter

2 tablespoon maple syrup or agave

For the cheesecake layer:

2 cups raw cashews (soaked overnight and drained)

½ cup full-fat coconut milk

⅓ cup maple syrup

¼ cup melted coconut oil

2 teaspoon vanilla extract

1 tablespoon lemon juice

For the strawberry swirl:

1 cup fresh or frozen strawberries

2 tablespoon maple syrup

1 teaspoon lemon juice

For the strawberry crunch topping:

½ cup freeze-dried strawberries

¾ cup Golden Oreos or similar vanilla sandwich cookies

2 tablespoon melted coconut oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Line an 8x8-inch pan with parchment paper for easy removal later.

In a bowl, mix together the graham cracker crumbs, melted butter, and maple syrup. Press this mixture firmly into the bottom of the pan to form the crust. Place the crust in the freezer to chill.

Blend all the cheesecake layer ingredients in a high-speed blender until smooth and creamy. Once the crust is chilled, pour the cheesecake mixture over it and smooth out the top.

In a saucepan, heat the strawberries, maple syrup, and lemon juice over medium heat for 5-6 minutes. Stir and mash the mixture until it reaches a jam-like consistency. Allow it to cool slightly before swirling it into the cheesecake layer.

In a food processor, blend the freeze-dried strawberries and Golden Oreos until they become a crumbly texture. Stir in the melted coconut oil. Sprinkle this crunch mixture evenly over the top of the cheesecake.

Freeze the dessert for 4-6 hours or until it’s firm enough to cut into chunks.

Let the cheesecake chunks sit at room temperature for about 10 minutes before slicing and serving.

Store any leftovers in the freezer for a cool, refreshing treat later.

Servings and Timing

Prep time: 20 minutes

Cooking time: 0 minutes (just blending and assembling)

Total time: 6 hours (including freezing)

Servings: 12 chunks

Variations

If I want to get creative, I can switch up the crust by using gluten-free cookies or even nuts and dates for a more energy-packed version. For the strawberry swirl, I can experiment with other berries like raspberries or blueberries for a slightly different flavor profile. The crunch topping can be made with any favorite cookies or even granola for a different twist. You could also add a bit of cocoa powder to the cheesecake for a chocolatey variation, or top it with some fresh berries for extra color and flavor.

Storage/Reheating

I always store leftovers of this dessert in the freezer to keep it firm and fresh. It can last for a week or two frozen, and I simply let it sit at room temperature for 10 minutes before slicing into chunks again. Since it’s a no-bake treat, reheating isn’t necessary — I just enjoy it straight from the freezer!

FAQs

Can I make this dessert in advance?

Absolutely! This recipe is perfect for making ahead of time. You can prepare it the day before you plan to serve it and just let it freeze overnight.

What can I use instead of cashews for the cheesecake layer?

If cashews are not an option, I’d recommend using soaked almonds or sunflower seeds. Keep in mind that the flavor and texture may vary slightly, but it’ll still be creamy and delicious!

Is there a way to make this recipe nut-free?

Yes! If I want to make this nut-free, I could try using coconut cream as the base for the cheesecake layer instead of cashews. This will keep the creamy texture while making it suitable for those with nut allergies.

Can I use regular Oreos instead of Golden Oreos?

Yes, I can absolutely use regular Oreos if that’s what I prefer. The flavor will be a little different, but it’ll still be delicious.

Is this recipe suitable for people with dairy allergies?

Yes! This Strawberry Crunch Cheesecake Chunks Delight is naturally dairy-free because it uses coconut milk and coconut oil for the cheesecake layer, as well as vegan butter for the crust.

Conclusion

If I want a refreshing, decadent dessert that’s easy to make and guaranteed to impress, this Strawberry Crunch Cheesecake Chunks Delight is my go-to. It’s the perfect balance of creamy, fruity, and crunchy, with the added bonus of being vegan, gluten-free, and no-bake! Whether it’s a hot summer day or I’m looking for a sweet treat to cool down with, this dessert never disappoints.

Recipe:

Strawberry Crunch Cheesecake Chunks Delight

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Author: Cheryl
Total Time: 6 hours
Yield: 12 chunks
Diet: Vegan

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Description

This no-bake dessert features a creamy cheesecake filling, a strawberry swirl, and a crunchy topping, offering a perfect balance of textures and flavors.

Instructions

Line an 8x8-inch pan with parchment paper for easy removal later.
In a bowl, mix together the graham cracker crumbs, melted butter, and maple syrup. Press this mixture firmly into the bottom of the pan to form the crust. Place the crust in the freezer to chill.
Blend all the cheesecake layer ingredients in a high-speed blender until smooth and creamy. Once the crust is chilled, pour the cheesecake mixture over it and smooth out the top.
In a saucepan, heat the strawberries, maple syrup, and lemon juice over medium heat for 5-6 minutes. Stir and mash the mixture until it reaches a jam-like consistency. Allow it to cool slightly before swirling it into the cheesecake layer.
In a food processor, blend the freeze-dried strawberries and Golden Oreos until they become a crumbly texture. Stir in the melted coconut oil. Sprinkle this crunch mixture evenly over the top of the cheesecake.
Freeze the dessert for 4-6 hours or until it’s firm enough to cut into chunks.
Let the cheesecake chunks sit at room temperature for about 10 minutes before slicing and serving.
Store any leftovers in the freezer for a cool, refreshing treat later.