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Creamy Philadelphia cheesecake bars are the answer when you crave that classic tangy rich flavor in an easy bar form. There is no fuss with springform pans or water baths here. A golden graham cracker crust, satiny cheesecake layer, bright strawberry topping and a dramatic drizzle of white chocolate combine for an irresistible dessert perfect for celebrations or just a sweet afternoon pick-me-up.
I whipped these up for a last minute family BBQ when I needed something summer-bright and not too fussy. Everyone begged for seconds and now they are my go-to any time I want fuss-free cheesecake.
Ingredients
- Graham cracker crumbs: provide a nutty buttery base and hold up especially well to the creamy topping
- Granulated sugar: for sweetness in both the crust and filling
- Unsalted butter melted: brings everything together for the perfect press-in crust
- Cream cheese: the star ingredient always choose full fat Philadelphia brand for the best texture and tang
- Sour cream: a little secret for extra smoothness and a bit of depth
- Vanilla extract: brings warm notes and rounds out all the flavors
- Large eggs: help the cheesecake set giving that signature creamy sliceable layer
- Fresh strawberries: the topping’s star use ripe berries with deep color for the brightest sauce
- Lemon juice: adds just enough acidity to lift the fruit flavor
- Cornstarch: slightly thickens the strawberry sauce for a glossy finish
- White chocolate chips: for that show stopping drizzle choose a bar or good chips that melt easily
When picking strawberries look for bright green tops and a deep red hue with no white spots for the most flavorful sauce.
Step-by-Step Instructions
- Prep the Pan:
- Line an eight inch or nine inch square baking pan with parchment paper leaving enough to lift the bars out easily. Lightly spray with baking spray so nothing sticks.
- Mix the Crust:
- In a medium bowl combine graham cracker crumbs sugar and melted butter. Mix until the crumbs are evenly coated and resemble damp sand. Pour the mixture into the prepared pan and press down firmly using the bottom of a glass for an even layer.
- Beat the Cheesecake Base:
- In a large bowl beat softened cream cheese with sugar sour cream and vanilla using a hand mixer at medium speed. Be sure to scrape the sides and bottom often to eliminate any lumps.
- Add the Eggs:
- Add both eggs one at a time mixing on low speed only until just combined. Overmixing here can cause cracks so stop when you no longer see streaks of yolk.
- Spread and Bake:
- Pour the creamy cheesecake filling over your crust. Smooth the top gently. Bake in the preheated oven for twenty five to thirty five minutes. You want set edges but the center should still jiggle slightly when you shake the pan.
- Cool Completely:
- Transfer the pan to a wire rack. Allow to cool at room temperature for one to two hours until just barely warm. Then refrigerate for at least three hours until fully set and chilled.
- Make the Strawberry Sauce:
- While the bars bake or cool combine chopped strawberries sugar water lemon juice and cornstarch in a small saucepan. Cook over medium heat until bubbling then lower and simmer stirring frequently until thickened and deep red about fifteen minutes. Set aside to cool completely.
- Slice the Bars:
- Once fully chilled use the parchment to lift the bars from the pan. Cut into eight to ten even pieces. For clean cuts use a sharp knife wiping the blade after each cut.
- Add the Toppings:
- Spoon cooled strawberry sauce over each bar gently spreading it toward the edges.
- Drizzle the Chocolate:
- Melt white chocolate chips in a microwave safe bowl in short intervals stirring until smooth. Spoon into a piping or zip bag snip off a tiny corner and drizzle over the strawberry topped bars.
- Serve Chilled:
- Keep bars in the fridge until ready to serve for the creamiest texture and cleanest cuts.
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The cream cheese is always my favorite part for that classic tang but the real magic is how the sweet berry sauce ties everything together. Last Mother’s Day my daughter insisted on making these and we added a few extra strawberries just for fun something I will always remember.
Storage Tips
Keep cheesecake bars tightly covered in the refrigerator for up to three days for best flavor and texture. They also freeze beautifully before adding the toppings. Simply wrap well and thaw overnight in the fridge before topping and serving.
Ingredient Substitutions
If you run low on graham crackers digestive biscuits work great for the crust. For the strawberry sauce feel free to swap in raspberries or blueberries depending on the season.
Serving Suggestions
Serve each bar topped with chilled strawberry sauce and chocolate drizzle. For a fancy look scoop a small shallow well into each bar before topping or add a dollop of whipped cream next to each piece for extra flair.
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About the Classic
Inspired by the iconic Philadelphia Snack Bar these bars bring nostalgic dessert shop flavors home using easy modern methods. No complicated gear needed and you still get creamy tangy real cheesecake in every bite.
Recipe FAQs
- → How can I achieve clean cuts for cheesecake bars?
Use a large, sharp knife and wipe the blade between each slice for neat, smooth edges. Chilling before slicing also helps.
- → Can I substitute frozen strawberries for the topping?
Yes, frozen strawberries work well. Simmer gently and mash to your desired consistency for the topping.
- → Why should I avoid overbaking the cheesecake bars?
Overbaking can result in a dry texture. Remove bars from the oven when the edges are set and the center is slightly jiggly for creaminess.
- → How should I store the cheesecake bars?
Keep bars in an airtight container in the refrigerator for up to 3 days. You can also freeze them, without topping, for up to 3 months.
- → Is it possible to make the bars in advance?
Absolutely. The bars and strawberry sauce can be prepared separately up to 2 days ahead and assembled before serving.