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Merry

Philadelphia Cheesecake Bars with Graham Cracker Crust

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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