QUESTIONS AND ANSWERS
Why did they discontinue Philadelphia cheesecake bars?
This is a fair question that we may never know the full answer to… but honestly, the homemade version of Philadelphia snack bars are so much better!
How do I store strawberry cheesecake snack bars?
Store in an air-tight container in the fridge for 2-3 days.
Can cream cheese bars be made ahead or frozen?
You can make the bars and topping ahead and store them separately for up to 2 days. Add the topping within a few hours of serving.
You can freeze the bars for 2-3 months. It’s best to freeze them without the topping and add it fresh before serving, but you can freeze them with the topping if needed. Freeze them unwrapped on a cookie sheet until solid, then wrap in plastic and foil or store in an air tight container.
RECIPE
The BEST Philadelphia Cheesecake Bars (Snack Bars)
These easy Philadelphia Cheesecake Bars are the perfect copycat of the original Philadelphia Snack Bars! Creamy cheesecake filling, buttery graham cracker crust, and the best fresh strawberry topping. Plus they’re simple to make and avoid all the hassle of a full cheesecake.
Course: DessertCuisine: American Prep Time: 30minutes minutesCook Time: 25minutes minutesCooling Time: 4hours hours Servings: 8 – 10 bars 1x
Calories: 298kcal Author: Borrowed Bites
Equipment
▢ 8×8 or 9×9 pan
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
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
Assemble
Once cool, slice the cheesecake bars into 8-10 even slices using a large, sharp knife.
Using a spoon or offset spatula, add strawberry sauce on top of each bar, pushing it to the edge. OPTIONAL: If you want the original Philadelphia Snack Bar style, see the notes for how to create a well in the center of the bar.
In a microwave safe bowl, melt the white chocolate in 20 second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag and cut a tiny hole in the corner. Drizzle the chocolate over the bars and serve.
½ cup white chocolate chips
We love comments! Please come back and leave us one after you’ve tried this recipe.
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