Cheesecake Bars: Copycat Philadelphia Cheesecake Bars
Do you remember those Krafts Philadelphia Cheesecake Bars? They were the best thing since sliced bread and why they stopped making them we may never know. Luckily, I have a copycat recipe to help bring back some of that nostalgia right in your own kitchen.
In the mood for something sweet? You’re in the right place! Check out my Sweet Potato Cinnamon Rolls and Southern Blueberry Cobbler.
Why You’ll Love This Recipe:
Furthermore, this recipe captures the essence of the original Philadelphia Cheesecake Bars with its rich and creamy filling, topped with a luscious strawberry glaze, all set on a crunchy graham cracker crust. It’s not only delicious but also incredibly easy to make.
Ingredients You’ll Need:
- Graham Cracker Crumbs: Provides a crunchy and buttery base that perfectly complements the creamy filling.
- Unsalted Butter: Adds richness and helps bind the crust together.
- Granulated Sugar: Sweetens both the crust and the filling, enhancing the overall flavor.
- Cream Cheese: The star of the show, providing that classic cheesecake creaminess and tang.
- Sour Cream: add a little extra tang to balance out the sweetness
- Vanilla Extract: Adds depth of flavor to the cheesecake filling.
- Eggs: Gives structure and stability to the filling, ensuring it sets properly.
- Fresh Strawberries: Brings a fresh, fruity flavor that balances the richness of the cheesecake.
- Cornstarch: Thickens the strawberry topping, giving it a glossy finish.
- Lemon Juice: Enhances the flavor of the strawberries and adds a touch of brightness.
How to Make Cheesecake Bars
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 8×8 inch baking pan and bake 10 mins
- Make the Filling: Beat cream cheese until smooth, then add sugar, vanilla, sour cream, and eggs. Pour over the crust.
- Bake in a Water Bath: Place the cheesecake pan in a larger pan filled with hot water and bake until set.
- Make the Strawberry Topping: Cook strawberries with sugar, cornstarch, and lemon juice until thickened.
- Assemble and Chill: Use a spoon to carve out a strip of cheesecake for the strawberry filling. Spread the cooled strawberry topping over the cheesecake and drizzle with white chocolate.
Tips for the best Philadelphia Cheesecake Bars
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth filling.
- Water Bath: Using a water bath (also known as a bain-marie) helps to ensure an even bake and prevents the cheesecake bars from cracking to achieve a creamy texture.
- Cooling: Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation on the top.
- Chilling Time: For best results, chill the cheesecake for at least 4 hours, or overnight, to let it set properly.
FAQ
Q: Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using.
Q: How long will these cheesecake bars last?
These bars can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Q: What if I don’t have a roasting pan for the water bath?
You can use any large baking dish or even a deep oven-safe skillet that can fit the cheesecake pan.
Q: Can I use a different fruit topping?
Yes, you can substitute the strawberries with other fruits like blueberries, raspberries, or a mix of berries.
More dessert recipes:
- Best Southern Pecan Pie
- Mixed Berry Cheesecake
- Strawberry Pancakes with Ice Cream
- Best Southern Blueberry Cobbler
If you loved this Cheesecake Bar recipe, let me know in the comments. Follow me on TikTok and Instagram for more delicious recipes!
Strawberry Cheesecake Bars
These Copycat Philadelphia Strawberry Cheesecake Bars are a delightful dessert featuring a creamy cheesecake with a sweet strawberry filling drizzled with white chocolate. These bars are a classic combo of cheesecake and strawberries in a convenient, easy-to-serve form.
Equipment
- 1 8×8 square baking dish 9×9 also works
- Mixing Bowls
- 1 Electric mixer or stand mixer
- parchment paper
- piping bags
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 9 graham crackers
- 1/2 cup butter 1 stick
- 1/4 cup light brown sugar
Cheesecake
- 16 oz cream cheese softened
- 1/4 cup sour cream
- 1 cup granulated sugar
- 1 tbsp vanilla
- 2 large eggs room temperature
Strawberry Filling
- 1 lb fresh strawberries hulled and diced
- 1/4 cup sugar
- 1 1tbs corn starch
- 1/4 cup water
- 1 tsp lemon juice
Drizzle
- 8 oz white chocolate
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees F. Line a 8″ x 8″ (or 9"x 9") pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
Cheesecake
- In a stand mixer or large mixing bowl, beat the cream cheese with paddle attachment (or electric mixer) until smooth and creamy.
- Add the sugar, sour cream, and vanilla extract, and continue to beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the cooled crust, spreading it evenly.
- Water bath: Place the baking pan into a larger roasting pan or a baking dish that is larger than the 8"x8" pan.
- Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the wrapped cheesecake pan. The water should be hot but not boiling.
- Bake in the preheated oven for 40 minutes, or until the center is set and the edges are lightly browned.
- Remove from the oven and carefully lift the cheesecake pan out of the water bath, let cool to room temperature. Then refrigerate for at least 3 hours, or until fully chilled.
Strawberry Filling
- In a saucepan, combine the strawberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Remove from heat and let cool to room temperature.
- (Optional) Add cooled strawberry mixture to a blender and blend until well combined. Transfer to a bowl, cover tightly, and place in the fridge to cool down.
Assemble
- Once the cheesecake is completely cooled, use the overhang from the foil or parchment paper to lift the cheesecake out of the pan.
- Use a spoon to spoon out a strip of cheesecake from the center of the bars to allow the strawberry filling to sit. (see pictures above)
- Using a spoon or piping bag add strawberry filling to the center of the cheesecake bars.
- Melt the white chocolate based on the package instructions and with a spoon or piping bag, drizzle the white chocolate on top of each bar.
Notes
- For a smoother cheesecake texture, ensure all ingredients are at room temperature before mixing.
- You can substitute the homemade strawberry topping with store-bought strawberry pie filling for a quicker version.
- These cheesecake bars can be stored in the refrigerator for up to 5 days.
- For a firmer crust, bake it for an additional 5 minutes before adding the cheesecake filling.
I can tell you first hand. These bars are the TRUTH!!
and are!