Description
These Philadelphia Cheesecake Bars are the perfect combination of rich, creamy filling and a buttery graham cracker crust. With their smooth texture and balanced sweetness, they’re a crowd-pleasing dessert that’s easy to make and even easier to enjoy. Whether topped with fresh fruit, drizzled with chocolate, or enjoyed plain, these cheesecake bars are a delicious, shareable treat that never goes out of style.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1½ cups fresh strawberries, chopped
- 5 tablespoons granulated sugar
- 3 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan to create an even crust.
- In a large bowl, beat softened cream cheese until smooth. Add ½ cup sugar, sour cream, and vanilla extract; mix until well combined. Add eggs one at a time, beating on low speed after each addition until just blended. Pour over the crust and spread evenly.
- Bake for 25-35 minutes, or until the center is set but still slightly jiggly. Let cool completely in the pan on a wire rack.
- In a small saucepan, combine chopped strawberries, 5 tablespoons sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens, about 12-15 minutes. Let cool completely.
- Once cooled, spread the strawberry topping evenly over the cheesecake layer. Melt white chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle over the strawberry topping.
- Refrigerate for at least 4 hours or overnight to set. Once chilled, lift the cheesecake from the pan using the parchment overhang and cut into bars.
Notes
- Make sure to use room-temperature cream cheese for a smooth filling.
- For a firmer crust, bake it for 5 minutes before adding the filling.
- Cheesecake bars store well in the refrigerator for up to 5 days.
- Freeze for up to 3 months by wrapping individual bars in plastic wrap.
- Try different toppings like raspberry sauce, caramel drizzle, or crushed nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American