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Cheesecake Bars

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 8x8 square baking dish 9x9 also works
  • Mixing Bowls
  • 1 Electric mixer or stand mixer
  • parchment paper
  • piping bags

Method
 

Graham Cracker Crust
  1. 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.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed.
  3. Press the mixture evenly into the bottom of the prepared baking pan.
  4. Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
Cheesecake
  1. In a stand mixer or large mixing bowl, beat the cream cheese with paddle attachment (or electric mixer) until smooth and creamy.
  2. Add the sugar, sour cream, and vanilla extract, and continue to beat until well combined.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Pour the cream cheese mixture over the cooled crust, spreading it evenly.
  5. Water bath: Place the baking pan into a larger roasting pan or a baking dish that is larger than the 8"x8" pan.
  6. 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.
  7. Bake in the preheated oven for 40 minutes, or until the center is set and the edges are lightly browned.
  8. 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
  1. In a saucepan, combine the strawberries, sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
  3. Remove from heat and let cool to room temperature.
  4. (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
  1. Once the cheesecake is completely cooled, use the overhang from the foil or parchment paper to lift the cheesecake out of the pan.
  2. 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)
  3. Using a spoon or piping bag add strawberry filling to the center of the cheesecake bars.
  4. 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.

Video

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.