Description
These Philadelphia Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cream cheese filling and a fresh strawberry topping. Finished with a drizzle of white chocolate, these bars deliver a perfect balance of tart and sweet, making them an irresistible snack or dessert treat for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (about 11-12 full crackers)
- ¼ cup granulated sugar
- 6 tbsp butter, melted
Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- ½ tsp vanilla extract
- 2 eggs, room temperature
Strawberry Sauce
- 1 ½ cups fresh strawberries, chopped
- 5 tbsp sugar
- 3 tbsp water
- 1 tbsp lemon juice
- 2 tsp cornstarch
Topping
- ½ cup white chocolate chips
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper to create a sling for easy removal. Spray the parchment with baking spray to prevent sticking.
- Make Crust. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan using a flat measuring cup or tamper to compact it well.
- Prepare Filling. In a large bowl, use hand beaters to blend cream cheese, ½ cup sugar, sour cream, and vanilla extract on medium speed until smooth and creamy, scraping down the sides as needed.
- Add Eggs. Add the eggs one at a time and mix on low speed just until combined to avoid overmixing, which can cause cracking.
- Bake Filling. Pour the cream cheese filling over the crust in the pan. Bake for 25 to 35 minutes until the center is almost set but still slightly jiggly. Remove from the oven and place on a wire rack to cool to room temperature, about 1-2 hours. Then refrigerate for 3-4 hours to fully set.
- Make Strawberry Sauce. While the bars bake, prepare the strawberry sauce. Combine chopped strawberries, 5 tbsp sugar, water, lemon juice, and cornstarch in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until the sauce thickens and turns a deep red color, approximately 15 minutes. Remove from heat and let cool.
- Slice Bars. Once fully chilled, slice the cheesecake bars into 8 to 10 even pieces with a large, sharp knife.
- Assemble Topping. Spoon the cooled strawberry sauce evenly over each cheesecake bar, spreading it to the edges. For the traditional Philadelphia Snack Bar presentation, create a small well in the center of each bar before adding the sauce (optional).
- Melt White Chocolate. In a microwave-safe bowl, melt white chocolate chips in 20-second increments, stirring between intervals until smooth.
- Drizzle Chocolate. Transfer the melted white chocolate to a small zipper bag, cut a tiny corner, and drizzle the chocolate over the strawberry-topped bars. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- To achieve the classic Philadelphia Snack Bar style, gently press a small well or indentation in the center of each bar before adding the strawberry sauce.
- Be careful not to overmix the cream cheese filling once eggs are added to prevent cracks in the baked cheesecake.
- Use room temperature eggs and cream cheese for the smoothest filling texture.
- Ensure the bars fully cool and chill in the refrigerator for best slicing and texture.
- Leftover bars can be stored covered in the refrigerator for up to 4 days.
