Philadelphia Strawberry Cheesecake Bars with White Chocolate Drizzle Recipe

Introduction

Philadelphia Cheesecake Bars offer a creamy, tangy cheesecake experience in easy-to-eat square portions. Topped with a luscious strawberry sauce and white chocolate drizzle, these bars are perfect for sharing or a delightful treat any time.

Ingredients

• 1 ½ cups graham cracker crumbs (about 11-12 full crackers)
• ¼ cup granulated sugar
• 6 tbsp butter (melted)
• 2 (8 oz) pkgs cream cheese (softened)
• ½ cup granulated sugar
• ¼ cup sour cream
• ½ tsp vanilla extract
• 2 eggs (room temperature)
• 1 ½ cups fresh strawberries (chopped)
• 5 tbsp sugar
• 3 tbsp water
• 1 tbsp lemon juice
• 2 tsp cornstarch
• ½ cup white chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8×8 or 9×9 inch pan with a parchment paper sling and spray with baking spray.
2. Step 2: In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan using a flat measuring cup or tamper.
3. Step 3: In a large bowl, beat cream cheese, ½ cup sugar, sour cream, and vanilla extract on medium speed until smooth. Scrape the sides well.
4. Step 4: Add eggs and beat on low speed just until combined, careful not to overmix.
5. Step 5: Pour the cheesecake filling over the crust. Bake for 25-35 minutes until the center is mostly set but still slightly jiggly. Cool on a wire rack for 1-2 hours, then refrigerate for 3-4 hours.
6. Step 6: While baking, prepare the strawberry sauce. In a small saucepan over medium-high heat, combine chopped strawberries, 5 tbsp sugar, water, lemon juice, and cornstarch. Bring to a boil, then reduce to low and cook, stirring frequently, until thick and deep red, about 15 minutes. Let cool.
7. Step 7: Once chilled, slice the cheesecake into 8-10 bars using a sharp knife.
8. Step 8: Spoon or spread the strawberry sauce on top of each bar, pushing it to the edges. (For a traditional Philadelphia Snack Bar style, create a slight well in the center before adding sauce.)
9. Step 9: Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each until smooth. Transfer to a small bag, cut a tiny hole in one corner, and drizzle over the bars.
10. Step 10: Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

• Use room temperature eggs to prevent lumps in the filling and promote even baking.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond meal.
• Swap fresh strawberries with frozen if out of season; just thaw and drain excess liquid before cooking.
• To add texture, sprinkle chopped nuts over the crust before baking.

Storage

Store cheesecake bars covered in the refrigerator for up to 4 days. To keep the white chocolate drizzle intact, add it fresh before serving. Reheat slightly at room temperature or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars improve in flavor after chilling for a few hours or overnight, making them ideal for prepping a day ahead.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or full-fat crème fraîche in equal amounts for a similar creamy texture and tanginess.

Philadelphia Strawberry Cheesecake Bars with White Chocolate Drizzle Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

These Philadelphia Cheesecake Bars feature a creamy, smooth cheesecake filling atop a crisp graham cracker crust, topped with a homemade fresh strawberry sauce and drizzled with white chocolate. Perfectly balanced with sweet and tangy flavors, these bars are a delightful dessert for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 5 hours 50 minutes
• Yield: 8–10 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs (about 11–12 full crackers)
• ¼ cup granulated sugar
• 6 tbsp butter (melted)

Cheesecake 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

Toppings

• ½ cup white chocolate chips

Instructions

1. Preheat the oven: Preheat your oven to 350°F (177°C). Line an 8×8 or 9×9 inch baking pan with a parchment paper sling, ensuring the paper extends over the sides for easy removal, then spray with baking spray.
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until evenly combined, then press firmly into the bottom of the prepared pan using a flat measuring cup or tamper to create a compact crust layer.
3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, ½ cup sugar, sour cream, and vanilla extract on medium speed using hand beaters until smooth and well combined. Scrape the sides of the bowl to ensure even mixing.
4. Add eggs: Add eggs one at a time and mix on low speed just until combined; be careful not to overmix to avoid cracking during baking.
5. Bake the cheesecake bars: Pour the filling evenly over the crust and bake in the preheated oven for 25-35 minutes, until the center is almost set but still slightly jiggly. Remove from oven and let cool on a wire rack for 1-2 hours. After cooling, refrigerate the bars in the pan for an additional 3-4 hours to fully set.
6. Prepare the strawberry sauce: While the cheesecake bars bake, combine chopped strawberries, 5 tbsp sugar, water, lemon juice, and cornstarch in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring frequently, until the sauce thickens and turns a deep red color, about 15 minutes. Remove from heat and let cool.
7. Slice the bars: Once fully chilled, use a large, sharp knife to cut the cheesecake into 8-10 even slices.
8. Top with strawberry sauce: Spoon or spread the cooled strawberry sauce over each bar, spreading it to the edges. For the original Philadelphia Snack Bar style, create a small well in the center of each bar before adding the sauce (see Notes).
9. Drizzle white chocolate: Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Transfer melted chocolate to a small plastic zipper bag, cut a tiny hole in one corner, and drizzle over the strawberry topping. Serve immediately.

Notes

• To create the classic Philadelphia Snack Bar look, cut a shallow well in the center of each cheesecake bar before adding the strawberry sauce, which allows the sauce to pool attractively.
• Allow the cheesecake bars to chill thoroughly; this ensures clean slices and a firm texture.
• Make sure cream cheese is softened to room temperature for a smooth, lump-free filling.
• Using room temperature eggs helps prevent cracks and ensures an even bake.
• White chocolate drizzle adds a lovely sweetness and decorative finish, but can be omitted if preferred.

Keywords: Philadelphia cheesecake bars, cheesecake bars recipe, strawberry cheesecake bars, graham cracker crust cheesecake, easy cheesecake dessert