Philadelphia Cheesecake Bars
I am obsessed with Philadelphia cream cheese bars. I mean they’re like the classic cheesecake, but there is something special about the way they look.
Unlike the cheesecake that is cut differently, these bars have a strawberry part that is just centered the right way and gives the right amount of fruity flavor.
These bars are even better than the original thing and that is because I am using the perfect sticky strawberry topping with the addition of a quality white chocolate drizzle.
If you are a cheesecake lover, then you will fall in love with these. They are so convenient to snack on and serve for tea time, and they are best served chilled.
What’s So Special About These Bars?
I love these because they are a better version of classic Philadelphia cheesecake bars and also because they can easily be made, but the original Philadelphia cake snack bars that used to be sold in stores are no longer available.
The Kraft company decided to stop making them in 2004-05 because they had some issues in the production.
These bars are creamy in the middle, without being rubbery or gritty. They come with a beautiful red, sticky flavorful topping made with fresh strawberries, and they are much easier to make than a full cheesecake.
Ingredients
- For the crust – The classic crust is usually made with graham cracker crumbs. You can choose these or the digestive cookies. I find the digestive cookies give a bit better crust and you can try it too.
- Cream cheese – Although these are Philadelphia cheesecake bars, you can use any brand you want. I love the Philadelphia cheese because it is so creamy.
- Strawberries – Fresh strawberries are the best option because they have the most flavor and you will get the right texture. You can use frozen strawberries, but the texture will be a bit different.
Making The Cheesecake Bars
As with any cheesecake, it all starts with a base. For the base, you can use either graham crackers or digestive cookies. I use these interchangeably and always with great results.
To make your crust, combine ground digestive cookies or graham crackers with melted butter and that is it. The mixture should resemble somewhat to like sand.
Anything dryer than that will make your crust fall apart. If your crust is too wet, well it means you just added way too much butter, which will result in greasy bars.
Once the base is all mixed up, transfer it into an 8-inch baking pan and press it down firmly. I press my crusts always with glass as it is the easiest.
Move on to the cream cheese filling. This cream cheesecake is being baked and it means it has eggs inside. I have made this cheesecake without being baked, and it is not bad, but the baked version is way better.
To make the cream cheese filling, just beat cream cheese with sugar, vanilla, and eggs. Spread the cream cheese mixture over the crust and pop it into the oven. Bake the cake for 30 minutes at 350°F.
At higher temperatures, the cake may crack. Once the cake is baked, cool it completely before any further steps.
To make the jam filling, just cook the chopped strawberries until soft. Add in some lemon juice, water, and cornstarch. Cook until the mixture is thickened.
Cut your cake into bars. To make the indents in the cake, which will later be filled with the strawberry jam, use either a melon baller or a measuring teaspoon (1/4 tsp). Just scoop out a line across the center and fill it with strawberry jam.
To finish off the bars, drizzle them with quality melted white chocolate. Chill the bars for 1 hour before serving.
Philadelphia Cheesecake Bars
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 8 bars
Ingredients
For the crust:
- 1 ½ cup ground digestive cookies
- ¼ cup melted butter
For the cheese:
- 16 oz cream cheese, Philadelphia, or another brand
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 eggs
For the jam:
- 1 ½ cup chopped strawberries
- 4 tbsp sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tsp cornstarch
To decorate:
- 2 oz white chocolate, melted
Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine ground cookies and butter.
3. Transfer the mixture into an 8-inch square pan. Press the crust down with a glass bottom.
4. Make the filling; in a mixing bowl, and beat cream cheese and sugar.
5. Fold in sour cream, vanilla, and eggs.
6. Spread the mixture over the cheese crust. Bake the cake for 30-35 minutes. Cool the cake on the kitchen counter. Once cooled, lift the cake by pulling the baking paper. Cut the cake into bars.
7. Make indents in the cheesecake bars, with a melon baller or a teaspoon.
8. Make the jam; in a sauce pot, combine all the ingredients, except the starch and water. Mix these two separately.
9. Cook the strawberries until soft. Add in starch slurry and cook until it is thickened. Spoon the cooled jam into a piping bag.
10. Fill the cavities with strawberry jam.
11. Melt the white chocolate in a microwave. Drizzle the chocolate over the bars.
12. Chill them for 1 hour before serving.
Philadelphia Cheesecake Bars
These deliciously creamy Philadelphia cheesecake bars are topped with fresh homemade strawberry jam and white chocolate drizzle!
Ingredients
For the crust:
- 1 ½ cup ground digestive cookies
- ¼ cup melted butter
For the cheese:
- 16 oz cream cheese, Philadelphia, or another brand
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 eggs
For the jam:
- 1 ½ cup chopped strawberries
- 4 tbsp sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tsp cornstarch
Instructions
- Preheat oven to 350°F.
- In a bowl, combine ground cookies and butter.
- Transfer the mixture into an 8-inch square pan. Press the crust down with a glass bottom.
- Make the filling; in a mixing bowl, and beat cream cheese and sugar. Fold in sour cream, vanilla, and eggs.
- Spread the mixture over the cheese crust. Bake the cake for 30-35 minutes. Cool the cake on the kitchen counter. Once cooled, lift the cake by pulling the baking paper. Cut the cake into bars.
- Make the jam; in a sauce pot, combine all the ingredients, except the starch and water. Mix these two separately.
- Cook the strawberries until soft. Add in starch slurry and cook until it is thickened. Spoon the cooled jam into a piping bag.
- Make indents in the cheesecake bars, with a melon baller or a teaspoon.
- Fill the cavities with a strawberry jam.
- Melt the white chocolate in a microwave. Drizzle the chocolate over the bars.
- Chill them for 1 hour before serving.