Philadelphia Cheesecake Bars – Can I confess something? The first time I made these Philadelphia Cheesecake Bars, I wasn’t even planning to. I’d just gotten back from a long weekend visiting family (where, of course, my aunt brought her famous triple chocolate cake), and the dessert bar had been set pretty high. But my friends were coming over, and I didn’t want to show up with something store-bought.
So, I stared into my pantry, desperate for inspiration, and there it was—a box of graham crackers shoved to the back like a forgotten relic. The rest of the ingredients? A stroke of luck. Cream cheese in the fridge, some strawberries left from breakfast, and a random bag of white chocolate chips. I thought, “Why not?”
Turns out, these cheesecake bars are magic. They’ve got that creamy, tangy filling that feels like a hug in dessert form, and the strawberry sauce adds a pop of freshness that’s hard to beat. My friends couldn’t stop raving. One even said, “This tastes like it’s straight out of a bakery,” which made me feel like I’d unlocked some kind of dessert wizardry.
Why You’ll Love This Philadelphia Cheesecake Bars Recipe?
I could go on forever about why these bars are amazing, but let’s keep it simple:
- They’re easy to make but look like you spent all day.
- The cream cheese filling? Philadelphia perfection.
- That strawberry sauce adds a fresh, fruity kick that balances the richness beautifully.
- They’re versatile—you can swap toppings or skip the chocolate drizzle (but honestly, why would you?).
- You can make them ahead of time, which is a lifesaver if you’ve got a packed schedule.
Ingredient Notes:
Let’s break down the key players in this recipe because, honestly, they each bring something special to the table:
- Philadelphia Cream Cheese: The OG of cheesecake. It’s smooth, creamy, and the reason these bars taste so luxurious.
- Graham Crackers: The base of the crust. I always crush them as finely as I can because a smooth crust makes the bars easier to cut.
- Fresh Strawberries: They bring a bright, tangy sweetness that makes this dessert feel light and fresh (even though it’s definitely indulgent).
- White Chocolate: It’s optional, but come on—who doesn’t love a drizzle of chocolate? It makes these bars look bakery-level fancy.
- Sour Cream: A secret hero. It adds a subtle tang that keeps the cheesecake from being overly sweet.
How To Make Philadelphia Cheesecake Bars?
Here’s the thing: these bars are way easier to make than they look. Let’s break it down step by step.
Step 1: Make the Crust
First, crush your graham crackers into fine crumbs. I use a food processor, but you could totally go old-school with a bag and a rolling pin. Mix the crumbs with melted butter and sugar until they feel like wet sand. Press the mixture firmly into a parchment-lined baking dish and bake at 350°F for 10 minutes. Let it cool while you make the filling.
Step 2: Whip Up the Cheesecake Filling
In a stand mixer, beat your cream cheese until it’s fluffy. Don’t rush this part—smooth cream cheese is the secret to dreamy cheesecake. In a separate bowl, whisk together the eggs, sugar, sour cream, and vanilla. Slowly add this mixture to the cream cheese, blending until everything’s silky smooth. Pour it over your cooled crust, jiggle the pan a little to level it out, and bake for 35–40 minutes.
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Step 3: Make the Strawberry Sauce
While the cheesecake cools, dice your strawberries and mix them with sugar and jam. Let them sit for about 15 minutes so the flavors can mingle, then simmer on the stove until the sauce thickens slightly. Chill it in the fridge—it’ll taste even better once it’s cool.
Step 4: Assemble the Bars
After the cheesecake has cooled completely, lift it out of the pan using the parchment paper (this part always makes me nervous, but it works). Slice it into 12 bars—hot water on the knife helps! Spoon the chilled strawberry sauce on top, then drizzle with melted white chocolate. And there you have it—dessert heaven.
Storage Options:
- Refrigerator: Keep these bars in an airtight container for up to 5 days. Pro tip: Add the sauce and chocolate right before serving to keep them looking fresh.
- Freezer: Freeze the bars (without sauce) for up to 3 months. Just thaw overnight in the fridge and add the toppings when you’re ready to serve.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Use raspberries or blueberries instead of strawberries for the topping.
- Swap white chocolate for dark chocolate if you’re a fan of richer flavors.
- Make it gluten-free by using GF graham crackers or a nut-based crust.
- Skip the fruit and drizzle with caramel for a decadent twist.
What to Serve with Philadelphia Cheesecake Bars?
These bars are incredible on their own, but if you’re feeling extra, pair them with:
- Coffee: A strong cup of espresso balances the sweetness perfectly.
- Prosecco: For a celebratory vibe, bubbly is always a win.
- Fresh Fruit: A side of mixed berries adds a refreshing contrast.
- Ice Cream: A scoop of vanilla or strawberry ice cream takes this dessert over the top.
Frequently Asked Questions:
Can I make these bars ahead of time?
Absolutely! They actually taste better after a night in the fridge. Just wait to add the sauce and drizzle until right before serving.
What if I don’t have a food processor?
No problem—just crush the graham crackers in a zip-top bag with a rolling pin. It’s weirdly satisfying.
How do I get clean slices?
Dip your knife in hot water, wipe it clean between cuts, and you’ll get perfect slices every time.
So, what do you think? Ready to try these Philadelphia Cheesecake Bars? They’re so good, they might just become your new favorite dessert. Let me know how yours turns out—I’m dying to hear! And hey, save me one, okay?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Philadelphia Cheesecake Bars
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs approximately 10–11 graham crackers
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
Cheesecake Filling:
- 16 ounces cream cheese two 8-ounce packages of Philadelphia cream cheese, softened
- 2 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Fresh Strawberry Sauce:
- 1 ½ cups fresh strawberries diced
- ½ cup strawberry preserves or strawberry jam
- 1 tablespoon granulated sugar
Topping:
- ½ cup white chocolate chips or white chocolate candy melts
Instructions
Prepare the Graham Cracker Crust:
- Preheat the oven to 350°F (175°C). Line a square baking dish with parchment paper, allowing the edges to overhang for easy removal.
- Using a food processor, crush the graham crackers into fine crumbs. Alternatively, place the crackers in a resealable bag and crush with a rolling pin.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the prepared baking dish, ensuring an even layer.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:
- In the bowl of a stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium speed for 5 minutes, scraping down the sides as needed, until smooth and creamy.
- In a separate bowl, whisk together the eggs, granulated sugar, sour cream, and vanilla extract until fully combined.
- Gradually add the egg mixture to the cream cheese, mixing on low speed to combine. Increase to medium speed and continue mixing until the filling is smooth and uniform.
- Pour the cheesecake filling over the cooled crust, spreading it evenly. Gently tap the pan on the counter to release any air bubbles.
Bake the Cheesecake:
- Bake the cheesecake on the middle oven rack at 350°F (175°C) for 35–40 minutes, or until the center is just set. Avoid overbaking, as the filling will firm up as it cools.
- Remove the pan from the oven and allow the cheesecake to cool to room temperature. Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.
Prepare the Strawberry Sauce:
- In a small saucepan, combine the diced strawberries, strawberry preserves, and granulated sugar. Allow the mixture to sit for 15 minutes to macerate.
- Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Transfer the strawberry sauce to a heatproof container and chill in the refrigerator until ready to serve.
Assemble the Cheesecake Bars:
- Once the cheesecake is fully chilled, use the parchment paper overhang to lift it out of the pan. Slice the cheesecake into 12 equal bars using a sharp knife. For clean slices, wipe the knife clean between cuts.
- Spoon a small amount of strawberry sauce onto each bar.
- Melt the white chocolate in a microwave-safe bowl in 15-second increments, stirring until smooth. Drizzle the melted chocolate over the bars using a piping bag or a small spoon.
- Serve immediately or store as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
