Philadelphia Strawberry Cheesecake Snack Bars have the classic flavor of strawberry cheesecake in a quick and tasty snack. These bars are made with a graham cracker crust and creamy cheesecake layer topped off with a layer of homemade strawberry jam and a white chocolate drizzle topping. These divine treats are perfect for potlucks, parties, or anytime!
½cupwhite chocolate (or white chocolate chips)chopped
Make the graham cracker crust
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Remove from heat. Add graham cracker crumbs and mix well.
Press into the bottom of an 8-inch x 11.5-inch pan. Use the bottom of a glass to pack the crust down.
Bake in the oven for 8-10 minutes. Cool completely on a wire rack.
Make the cheesecake filling:
In a large bowl, use an electric mixer on medium speed to combine cream cheese, sugar, and sour cream.
Add eggs one at a time, mixing after each egg. Add the vanilla extract and mix again until smooth.
Pour the filling over the graham crust. Use a spatula to smooth the filling. Bake in the oven at 350 degrees F for 30-35 minutes, or until the center is just a bit jiggly. The outside should start to turn a light golden brown color.
Remove the cheesecake and place it on a wire rack to cool for 1 hour. Transfer it to the fridge for 3-4 hours.
While the cheesecake is cooling, make the strawberry filling. In a medium saucepan over medium-high heat, combine strawberries, sugar, water, lemon juice, and cornstarch. Mix well until the mixture starts to come to a boil.
Lower the heat to medium-low, and simmer for about 15 minutes, stirring occasionally, until the sauce is thickened. It should be the consistency of jam.
Remove from the heat and cool completely.
Cut the cheesecake into 18 bars and remove them from the pan.
Spoon the completely cooled strawberry topping onto the bars.
Place chopped white chocolate into a heat-safe container. Place it in the microwave at 20-second intervals, or in the air fryer on the reheat setting, also for 20-second intervals. Stir each time you check it. When it is smooth it is ready.
Use a spoon or Ziploc bag with a small hole cut in one corner to drizzle the white chocolate sauce on each cheesecake bar.
Nutritional information is approximate and is meant as a guideline only.Storage:Fridge: If you're going to store them in the fridge, make sure to place them in an airtight container so they don't dry out. You can also use plastic wrap to cover the container the bars are in.Freezer: You can also freeze Philadelphia snack bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. This will help keep them fresh for up to two months. Take out a bar whenever you feel like having one!Top Tips:
Use room temperature cream cheese. It will be much easier to mix with the other ingredients and make for a smoother cheesecake bar.
Don't overmix the batter! Overmixing will result in a tough cheesecake bar. Mix until all of the ingredients are just combined.
Be careful not to overbake the bars! Overbaking will dry them out and make them crumbly. Bake just until the center is a bit jiggly.
Let the bars cool completely before cutting into them. If they're not cooled properly, they'll be messy to cut into.