Introduction

Philadelphia Cheesecake Bars are a delightful treat that combine a creamy cheesecake filling with a buttery graham cracker crust. Topped with a luscious homemade strawberry sauce and a drizzle of white chocolate, they make a perfect dessert for any occasion.

The image shows eight rectangular strawberry cheesecake bars arranged in two rows on a white marbled surface. Each bar has three visible layers: a crumbly light brown base, a thick creamy pale yellow middle layer, and a glossy bright red strawberry topping with chunks of fruit. The strawberry layer is decorated with thin, even white icing lines drizzled horizontally across each bar. There are whole and halved fresh strawberries scattered around the bars, and a piece of red and white cloth is partly visible on the top left corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Line an 8×8 or 9×9 pan with a parchment sling and spray it with baking spray.
Step 2: In a medium bowl, mix the graham cracker crumbs, ¼ cup 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.
Step 3: In a large bowl, beat the softened cream cheese, ½ cup sugar, sour cream, and vanilla extract with hand beaters on medium speed until smooth, scraping the sides well.
Step 4: Add the eggs and mix on low speed just until combined, being careful not to overmix.
Step 5: Pour the filling over the crust and bake for 25-35 minutes until the center is almost set but still slightly jiggly. Remove from oven and cool on a wire rack for 1-2 hours, then refrigerate for 3-4 hours.
Step 6: While baking, prepare the strawberry sauce. In a small saucepan over medium-high heat, combine the chopped strawberries, 5 tbsp sugar, water, lemon juice, and cornstarch. Bring to a boil, then reduce heat and simmer, stirring often, until thickened and deep red, about 15 minutes. Remove from heat and let cool.
Step 7: Once the bars are chilled, slice them into 8-10 even pieces using a large, sharp knife.
Step 8: Spoon or spread the cooled strawberry sauce over each bar, pushing it to the edges. (Optionally, create a well in the center of each bar before adding sauce for the original style.)
Step 9: Melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag, cut a small hole in one corner, and drizzle over the bars. Serve immediately.

Tips & Variations

Make sure your cream cheese is fully softened for a smooth filling without lumps.
Use fresh, ripe strawberries for the sauce; frozen can be used but might alter texture slightly.
For a citrus twist, add a teaspoon of orange zest to the filling mixture.
If you prefer a thicker crust, add an extra ¼ cup graham cracker crumbs and 1 tbsp butter.
To create a well in the bars for the strawberry sauce, gently press the center of each slice down slightly after baking and before chilling.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. The strawberry sauce may make the crust softer over time, so it’s best enjoyed within the first couple of days. Reheat slightly at room temperature before serving for the best flavor and texture; do not microwave.

How to Serve

The image shows rectangular pieces of strawberry cheesecake bars with three visible layers: a crumbly brown base, a thick creamy white middle layer, and a shiny red strawberry topping with visible strawberry chunks. The top layer is decorated with white icing drizzled in thin wavy lines across each bar. The bars sit on a white marbled surface with some crumbs scattered around and a halved fresh strawberry in the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars can be prepared and refrigerated up to a day in advance. Just add the strawberry sauce and white chocolate drizzle before serving for the freshest taste.

Can I use frozen strawberries for the sauce?

Frozen strawberries can be used if fresh are not available, but you may need to cook the sauce a bit longer to achieve the desired thickness, as frozen berries release more water.