Philadelphia Strawberry Cheesecake Snack Bars Recipe

Here's a homemade recipe for a beloved treat- Philadelphia Strawberry Cheesecake Snack Bars Recipe are creamy, easy and absolutely delicious.

Why You'll Love This Recipe

Here's a throwback to the old Philadelphia Strawberry Cheesecake Snack Bars recipe that were in grocery stores everywhere, and then poof! gone away in the early 2000's. While this isn't an exact copycat recipe for those divine treats, this original recipe for delicious cheesecake dessert bars taste just as great!

Here's a few good reasons to make them:

• These are an indulgent treat with a cinnamon-y graham cracker crust, fresh strawberry topping (made easy) and a drizzle of white chocolate. Great for parties.

• This is an easy recipe that doesn't actually take long to prepare, but there is significant cooling and chilling time needed, so plan accordingly.

Ingredients You’ll Need:

• Cream Cheese: Full fat, regular Philly cream cheese.

• Eggs: Large, room temperature.

• Sugar: Regular granulated or Bakers (superfine) sugar.

• White Chocolate: Just a little for that signature drizzle.

• Graham Crackers: Get the cinnamon grahams. So much better.

• Butter: Just a little unsalted & melted to make the crumb base.

• Sour Cream: For richness.

• Vanilla: For that flavor you can't get anywhere else.

• Strawberries: Fresh and chopped small.

First, make the crumb base for the cheesecake:

1. Heat oven to 350F degrees.

2. Crush the graham cracker crumbs by using a rolling pin (put the graham crackers inside a plastic bag and pound until they are powdery) or just use a food processor.

3. Add the crumbs to a medium bowl with the melted butter, crumbs and sugar, mix to combine.

To prepare the graham cracker crust, here's all you do:

1. Line a square 8" square pan with a piece of parchment paper as in the photo above. If your pan isn't non-stick, you can sling two pieces of parchment paper - one in each direction - to cover the bottom and all four inside walls of the pan.

2. Spray the entire bottom of pan with baking spray, then add the graham crumbs and gently pat them into place with a flat-bottomed glass or jar, going up an inch or so on the sides.

Note: I used a pan that was non-stick with a removable bottom, with one sheet of parchment paper cut high enough to go up an inch or so on two sides of the pan. I then sprayed the entire inside with non-stick baking spray.

Next, prepare the cheese filling one of two ways:

• With an electric mixer: Start by mixing the room temperature cream cheese on medium speed until light and fluffy (important for the final texture). Then add the sugar, sour cream, eggs and vanilla and continue to mix until completely smooth.

• Use a food processor: Just add all of the cheese mixture ingredients in and process until smooth. Super easy!

Note that these bars need to cool for a full two hours after baking, and then chill for four hours (or overnight) before attempting to slice them, so be sure to plan accordingly.

Here's the best technique for making clean slices:

• Use a sharp knife and have a tall heatproof glass or jar with boiling or very hot water nearby and ready.

• Dip the knife in the hot water, then dry it off with a thick, clean kitchen towel.

• Cut the cheesecake bars in half horizontally first.

• Dip and clean your knife again, then slice into twelve pieces, dipping your knife in the hot water and wiping if off with the kitchen towel after each slice.

• FYI: The hot water sort of melts through the cake, giving you a super clean cut every time. Wiping off the blade between slices makes a big difference too, because if crumbs are still on your knife, you definitely won't get a clean cut.

• To prep the slices for that signature Philly cheesecake bar look, simply take a small spoon or melon ball scoop and drag it down the middle (carefully) to pull a little of the cheesecake mixture out.

• The "well" that's left in the middle is where the strawberry sauce will go.

• Alternatively, you can simply cut the bars and spoon the strawberry sauce over the top.

• For best results, don't use non-fat or low fat cream cheese in this recipe.

• It's best to start this recipe the day before you plan to eat it due to the chilling time that's needed.

• Try using fresh raspberries instead of strawberries.

• Fill the bars with the strawberry sauce the day you plan to serve them.

• Keep the sauce and bars separate and chilled if there are leftovers or making in advance- they don't hold more than a day if they are already filled with the strawberry topping.

FAQ’s

What if I can't find cinnamon flavored graham crackers?

No problem! Just use regular graham crackers but add a half-teaspoon of cinnamon to the crumb mixture.

How do I store the cheesecake bars?

An airtight container in the refrigerator is best, with the bars and the sauce kept separate. If the bars are already filled with the strawberries, they'll taste fine the next day but they typically don't look quite as good.

Can I make this in advance?

Sure can, and it's even better made in advance because it really needs to chill for 2-4 hours, or even better, overnight. Fill with the strawberry mixture before serving.

Philadelphia Strawberry Cheesecake Snack Bars Recipe

Here's a homemade recipe for a beloved, store-bought item – this Philadelphia Strawberry Cheesecake Snack Bars Recipe is creamy, easy and absolutely delicious!

Course: Dessert

Total Time: 1 hour hour

Servings: 12

Ingredients

• ▢ FOR THE GRAHAM CRACKER CRUST

• ▢ 1½ cups Cinnamon Graham Crackers, crushed About 12 sheets uncrushed

• ▢ ⅓ cup Sugar

• ▢ 6 tablespoons Butter, unsalted, melted

• ▢ 2 8 ounce packages Cream Cheese, full fat

• ▢ ½ cup Sugar, granulated

• ▢ ¼ cup Sour Cream

• ▢ 1 teaspoon Pure Vanilla Extract

• ▢ 2 large Eggs, large, room temperature

• ▢ 1½ cups Strawberries, washed and trimmed and cut into ½" inch pieces

• ▢ ½ cup Strawberry Jam or fruit spread

• ▢ ¼ Cup White Chocolate, melted

Instructions

• Pre-heat the oven to 350F and position the rack to lower middle third of the oven.

  Prepare an 8" square non-stick baking pan by spraying with baking spray and then lining it with parchment paper, then spray baking spray over the top

  Note: Spraying the bottom of the pan first ensures the paper will stick to the pan.

• FOR THE GRAHAM CRACKER CRUST

  Crush the graham crackers into crumbs by putting them in a large plastic freezer or ziplock bag and pounding them with a rolling pin until are completely crushed with no chunks remaining. Alternatively, use a food processor.

  Add the sugar and melted butter to the crumbs in a large bowl and mix, then lightly press the mixture into the baking pan, pushing an inch or so of the crumbs up the sides of the pan using a small flat bottom jar or glass to make the crumbs even.

  Bake for 10 minutes, then set aside to cool while you make the cheese mixture

• FOR THE CHEESECAKE MIXTURE

  Let the cream cheese soften for 45-60 minutes, then place in a large bowl and beat with an electric mixture until light, fluffy and free of clumps, about 3 minutes.

  When the cream cheese is completely smooth, add the sugar, sour cream, vanilla and eggs, and continue to beat until combined and very smooth, 1-2 minutes.

  Alternatively, add the cream cheese, sugar, sour cream, vanilla and eggs to a food processor and mix until smooth.

  Pour the cheese mixture into the cooled graham cracker crust and bake for 35-40 minutes. The middle will still jiggle a little, but it will set up as it cools.

  Set aside to cool for 2 hours, then chill the bars covered with plastic wrap for at least 4 hours, or overnight.

• FOR THE STRAWBERRIES AND CHOCOLATE

  Wash and dry the strawberries, trim the leafy tops and discard. Chop into ½" inch pieces.

  In a large bowl, toss gently with the strawberry jam.

  For the chocolate, melt it by placing in a heat-proof glass bowl set over simmering water. When it begins to melt, take it off the heat and stir until smooth. (The chocolate will continue to melt as it's stirred).

  Spoon the chocolate into a small plastic bag -this is easier to do if you set the bag in a glass jar or drinking glass with the plastic bag folded over the top to secure it in place. Twist the bag up, forcing the chocolate onto one corner of the bag.

  Snip the corner off one end of the bag and drizzle the chocolate over each bar.

• TO ASSEMBLE

  Using a sharp knife with a cup of hot water handy, let the knife warm up in the water, then dry it off with a thick kitchen towel, then slice the bars horizontally. Wipe off the knife, and dip it in the hot water again (and after each slice) to make 12 pieces. You can slice each bar in half if desired to make 24 "bites" instead of bars too.

  Spoon a little of the cheesecake out of the center of each bar, and fill with the strawberry mixture.

  Drizzle some white chocolate over each bar and serve.

Notes

• For best results, don’t use non-fat or low fat cream cheese in this recipe.

• It’s best to start this recipe the day before you plan to eat it due to the chilling time needed.

• Try using fresh raspberries or other fruit instead of strawberries.

• Fill the bars with the strawberry sauce the day you plan to serve them.

• This recipe needs to chill for 2-4 hours or overnight before filling and serving.

• Keep the sauce and bars separate and chilled if there are leftovers – they don’t hold well the next day if they are already filled with the strawberry mixture.