Description
These Philadelphia Cheesecake Bars are a delightful twist on classic cheesecake, featuring a buttery graham cracker crust, a creamy and smooth cream cheese filling, and a luscious homemade strawberry sauce topping. Finished with a drizzle of white chocolate, these snack bars are perfect for a sweet treat or dessert that’s easy to make and irresistibly delicious.
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 Oven and Prepare Pan: Preheat the oven to 350°F. Line an 8x8 or 9x9 inch baking pan with a parchment sling and spray with baking spray to ensure easy removal of the cheesecake bars after baking.
- Make the Crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan using a flat measuring cup or tamper to create a compact crust.
- Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract with hand beaters on medium speed until the mixture is smooth and creamy. Scrape down the sides of the bowl to incorporate all ingredients well.
- Add Eggs: Add the room temperature eggs to the cream cheese mixture and beat on low speed just until combined. Be careful not to overmix to maintain a smooth, creamy texture.
- Bake the Bars: Pour the cream cheese filling evenly over the crust in the pan. Bake for 25-35 minutes or until the center is almost set but still slightly jiggly. Remove from oven and place on a wire rack to cool to room temperature, about 1-2 hours. Once cooled, refrigerate for 3-4 hours to fully set.
- Make Strawberry Sauce: While the cheesecake bars bake, combine chopped strawberries, sugar, water, lemon juice, and cornstarch in a small saucepan. Bring to a boil over medium-high heat. Reduce to low and simmer, stirring often, until the sauce thickens and becomes a deep red color, approximately 15 minutes. Remove from heat and allow to cool completely.
- Slice Bars: When the cheesecake bars are thoroughly chilled, use a large, sharp knife to slice them into 8-10 even bars.
- Add Strawberry Sauce: Spoon or spread the cooled strawberry sauce on top of each cheesecake bar, smoothing it to the edges. For the traditional Philadelphia Snack Bar style, create a small well in the center of each bar (see notes).
- Melt and Drizzle White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each, until smooth. Transfer the melted chocolate to a zipper bag, cut a small hole in a corner, and drizzle over the bars decoratively.
- Serve and Enjoy: The cheesecake bars are now ready to serve as a delicious, creamy, fruity dessert or snack.
Notes
- To create the original Philadelphia Snack Bar style, after baking and before adding the strawberry sauce, use the back of a spoon to gently press a small well or indentation in the center of each bar for the sauce to pool.
- Ensure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
- Do not overmix the eggs into the filling to prevent excess air and cracking during baking.
- Chilling the bars thoroughly before slicing helps achieve clean, neat slices.
- White chocolate drizzle is optional but adds a lovely sweetness and elegant look.
