These easy Philadelphia Cheesecake Bars are perfectly creamy, baked on a buttery graham cracker crust, and topped with fresh strawberry topping and white chocolate drizzle. They’re the perfect copycat of the original Philadelphia Snack Bars! Plus they’re simple to make and skip all the hassle of a full cheesecake.
These copycat Philadelphia Cheesecake Bars are the ultimate sweet treat with fresh strawberry sauce and white chocolate!
These Philadelphia Cheesecake Bars are just like the original Philadelphia Snack Bars, but BETTER. They start with the original Philadelphia cream cheese bars, but become over the top delicious when you add the sticky strawberry topping and drizzle of white chocolate on top. Honestly so good!
If you’re a cheesecake lover, you might also like this White Chocolate Raspberry Cheesecake or this Blackberry Cheesecake. We have dessert recipes to hit every craving.
WHY PHILADELPHIA SNACK BARS ARE GREAT!
Creamy in the middle (not rubbery or gritty)
Beautiful red, sticky, flavorful topping made with fresh strawberries
Much easier than a full cheesecake
No water bath required
Ingredients
1 ½ cups graham cracker crumbs about 11 full crackers
¼ cup butter melted
2 (8 oz) pkgs cream cheese softened
½ cup granulated sugar
¼ cup sour cream
½ teaspoon vanilla extract
2 eggs room temperature
Strawberry Topping
1 ½ cups fresh strawberries chopped
5 tablespoon sugar
3 tablespoon water
1 tablespoon lemon juice
2 teaspoon cornstarch
White Chocolate Drizzle
½ cup white chocolate chips
Instructions
Preheat the oven to 350°F. Line an 8×8 or 9×9 pan with a parchment sling. Then spray with baking spray.
In a medium bowl, combine the crumbs and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.
1 ½ cups graham cracker crumbs,¼ cup butter
In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.
2 (8 oz) pkgs cream cheese,½ cup granulated sugar,¼ cup sour cream,½ teaspoon vanilla extract
Add the eggs and combine on low speed until just combined. Don’t overmix.
2 eggs
Pour filling over the crust. Bake for 30-40 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
Topping
While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.
1 ½ cups fresh strawberries,5 tablespoon sugar,3 tablespoon water,1 tablespoon lemon juice,2 teaspoon cornstarch
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THE BEST PHILADELPHIA CHEESECAKE BARS (SNACK BARS)
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 1 ½ cups graham cracker crumbs about 11 full crackers
¼ cup butter melted
2 2 pkgs cream cheese softened
½ cup granulated sugar
¼ cup sour cream
½ teaspoon vanilla extract
2 2 eggs room temperature
- Strawberry Topping
1 1 ½ cups fresh strawberries chopped
5 tablespoon 5 sugar
3 tablespoon 3 water
1 tablespoon 1 lemon juice
2 teaspoon 2 cornstarch
- White Chocolate Drizzle
½ cup white chocolate chips
Directions
- Preheat the oven to 350°F. Line an 8×8 or 9×9 pan with a parchment sling. Then spray with baking spray.
- In a medium bowl, combine the crumbs and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.
- cups graham cracker crumbs,¼ cup butter
- In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.
- (8 oz) pkgs cream cheese,½ cup granulated sugar,¼ cup sour cream,½ teaspoon vanilla extract
- Add the eggs and combine on low speed until just combined. Don’t overmix.
- eggs
- Pour filling over the crust. Bake for 30-40 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
- Topping
- While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.
- cups fresh strawberries,5 tablespoon sugar,3 tablespoon water,1 tablespoon lemon juice,2 teaspoon cornstarch
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