Introduction

There is something undeniably nostalgic about a classic cheesecake. However, as much as I love a towering New York-style slice, I don’t always have the patience for water baths and the high-stress environment of a springform pan. That is exactly why these Philadelphia Cheesecake Bars have become a permanent fixture in my recipe tin.

These bars deliver everything you want from a world-class dessert: a buttery graham cracker crust, a velvety smooth cream cheese filling, and a bright, homemade strawberry topping finished with a white chocolate drizzle. Whether you are hosting a summer barbecue or looking for a refined holiday treat, these bars strike the perfect balance between elegant and effortless.

Much like my Instant Pot Lasagna, this recipe is all about bringing big, comforting flavors to the table without the technical headache.

Why I Love This Recipe

I’ve spent years perfecting the “bar” format for desserts because they are just so much more practical for sharing. Here is why this specific recipe is a winner:

• Texture Contrast: You get the crunch of the crust, the silkiness of the Philadelphia cream cheese, and the slight bite of the cooked strawberries.
• Portability: Unlike a traditional cake, these are sturdy enough to be served as finger food at a party.
• Make-Ahead Friendly: These actually taste better after a night in the fridge, making them a stress-free option for busy hosts.
• Customizable: Once you master the base, the topping possibilities are endless.

If you enjoy desserts that serve a crowd with minimal fuss, you might also love my Easy Ice Cream Sandwich Cake, which is another one of my favorite “set it and forget it” treats.

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Ingredients

The Crust

• 1½ cups graham cracker crumbs (roughly 11–12 full sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

The Cheesecake Filling

• 16 ounces (2 packages) Philadelphia cream cheese, softened to room temperature
• ½ cup granulated sugar
• ¼ cup sour cream (adds a necessary tang)
• ½ teaspoon vanilla extract
• 2 large eggs, room temperature

The Strawberry Topping

• 1½ cups fresh strawberries, chopped
• 5 tablespoons granulated sugar
• 3 tablespoons water
• 1 tablespoon lemon juice (to brighten the fruit)
• 2 teaspoons cornstarch (for that perfect jammy set)

The Finish

• ½ cup white chocolate chips, melted

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Swaps and Notes

• The Cream Cheese: I highly recommend using the full-fat Philadelphia brand. Lower-fat versions or “whipped” cream cheese can result in a watery filling that doesn’t set properly.
• The Crust: Not a fan of graham crackers? You can swap them for crushed vanilla wafers or even Oreo crumbs for a chocolatey twist.
• The Fruit: If strawberries aren’t in season, frozen berries work perfectly fine. Just be sure to simmer them slightly longer to account for the extra moisture.
• Dietary Note: While these are a decadent indulgence, I often balance my sweet tooth with quick, healthier options like these 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies during the work week.

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List of Steps for the Recipe

1. Prepare Your Pan

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper. Ensure you leave an “overhang” on the sides; this acts as a handle to lift the bars out later.

2. Craft the Graham Cracker Base

In a medium bowl, combine the crumbs and ¼ cup sugar. Stir in the melted butter until it looks like wet sand. Press the mixture firmly into the bottom of the pan—using the bottom of a flat measuring cup helps get an even layer. Bake for 10 minutes, then let it cool while you prep the filling.

3. Cream the Filling

In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until there are no lumps remaining. Mix in the sour cream and vanilla. Finally, add the eggs one at a time. Pro Tip: Mix on low speed here! You don’t want to beat too much air into the eggs, or the cheesecake may puff up and crack.

4. The First Bake

Pour the filling over the crust. Bake for 25–30 minutes. The edges should be set, but the center should still have a slight “jiggle” when you shake the pan. Let it cool completely at room temperature before moving it to the fridge for at least 3-4 hours.

5. Simmer the Strawberry Topping

While the cheesecake chills, combine strawberries, sugar, water, and lemon juice in a saucepan over medium heat. Once the fruit softens, whisk the cornstarch with a splash of water and stir it in. Simmer until thickened, then let it cool completely.

6. The Grand Finale

Spread the cooled strawberry mixture over the cheesecake. Melt your white chocolate in 15-second intervals in the microwave and drizzle it over the top. Slice into bars and serve!

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Tips for Success

1. Room Temperature Ingredients: This is the golden rule of cheesecake. Ensure your eggs and cream cheese are at room temperature to avoid a lumpy batter.
2. Clean Cuts: To get those professional-looking squares, dip your knife in hot water and wipe it clean between every single cut.
3. Don’t Rush the Chill: A warm cheesecake is a messy cheesecake. Let it set fully so the layers stay distinct.

Serving Suggestions and Pairings

These bars are quite rich, so I like to serve them with something light and acidic. They pair wonderfully with a cold glass of my Blueberry Lemonade to cut through the creaminess.

If you are serving these at a themed party—perhaps a “magical” birthday—they look stunning alongside a Unicorn Poke Cake.

Nutritional Information (Per Serving)

Estimate based on 16 bars

• Calories: 285 kcal
• Total Fat: 18g
• Carbohydrates: 26g
• Protein: 4g

Storage and Leftover Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezing: These freeze beautifully. Wrap individual bars in plastic wrap and then foil. They will stay fresh for up to 3 months. Thaw in the fridge overnight before eating.

More Recipes You Will Love

If you enjoyed this recipe, check out these other crowd favorites:

• Homemade Instant Pot Lasagna
• Unicorn Poke Cake
• Healthy Oatmeal Breakfast Cookies

Final Thoughts

These Philadelphia Cheesecake Bars are proof that you don’t need a fancy bakery to create a show-stopping dessert. They are creamy, dreamy, and always the first thing to disappear at a potluck.

Did you try this recipe? I’d love to hear how they turned out! Leave a comment below or tag me in your photos. Don’t forget to follow ChefManiac for more kitchen inspiration and foolproof recipes.