Nostalgic Appeal
These cheesecake bars remind me of those classic no-bake cheesecakes that were a staple at potlucks and picnics when I was younger. The combination of buttery crust, creamy cheesecake, and fruity topping is a timeless classic for a reason. It’s a dessert that evokes feelings of warmth, comfort, and pure indulgence.
Homemade Focus
While you could certainly buy pre-made cheesecake bars, there’s something truly special about making them from scratch. You control the quality of the ingredients, and the process of creating the crust, cheesecake filling, and strawberry topping is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of buttery, creamy, sweet, and tangy flavors. The graham cracker crust provides a buttery and slightly sweet base, the cheesecake filling is rich and creamy with a hint of vanilla, and the strawberry topping adds a burst of sweetness and tartness. The white chocolate drizzle adds a final touch of sweetness and elegance.
Ingredient Insights
Let’s explore the key ingredients that make these cheesecake bars so special! For the crust, we use [graham cracker crumbs, sugar, and melted butter, creating a buttery and crumbly base that perfectly complements the creamy filling]. For the cheesecake filling, we combine [softened cream cheese, sugar, sour cream, vanilla extract, and eggs, resulting in a rich and creamy filling]. For the strawberry topping, we use [fresh strawberries, sugar, water, lemon juice, and cornstarch, creating a sweet and tangy topping with a hint of tartness]. And finally, for the white chocolate drizzle, we use [white chocolate chips, melted for a smooth and elegant finish].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: an 8×8 or 9×9 inch baking pan lined with parchment paper, a mixing bowl, hand beaters or a stand mixer, and a small saucepan for making the strawberry topping.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (about 11-12 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
Cheesecake:
- 2 (8 oz) packages 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 tablespoons sugar
- 3 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
White Chocolate Drizzle:
- ½ cup white chocolate chips
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with a parchment sling. Then spray with baking spray.
- Make the Crust: In a medium bowl, combine the crumbs, sugar, 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.
- Make the Cheesecake Filling: In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well. Add the eggs and combine on low speed until just combined. Don’t overmix.
- Bake: Pour filling over the crust. Bake for 25-35 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.
- Make the Strawberry Topping: While the cheesecake bars are cooling, make the strawberry topping. Combine the chopped strawberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and a tablespoon of water to make a slurry. Add the slurry to the strawberry mixture and cook, stirring constantly, until the sauce thickens. Remove from heat and let cool completely.
- Make the White Chocolate Drizzle: Melt the white chocolate chips in a microwave-safe bowl or double boiler, stirring until smooth.
- Assemble and Serve: Once the cheesecake bars are chilled, spread the strawberry topping evenly over the top. Drizzle with melted white chocolate and serve.
Troubleshooting
- Crust is too crumbly: Make sure the butter is melted completely and that the mixture is well combined. You can also add a bit more melted butter if needed.
- Cheesecake filling is cracked: Avoid overbaking the cheesecake bars. The center should be almost set but still a bit jiggly when you take them out of the oven.
- Strawberry topping is too runny: Make sure the cornstarch slurry is well combined and that the sauce is cooked until thickened.
Tips and Variations
- Use different flavors of graham crackers for the crust, such as chocolate or cinnamon.
- Add different flavors to the cheesecake filling, such as lemon zest, chocolate shavings, or a drizzle of liqueur.
- Use different types of fruit for the topping, such as raspberries, blueberries, or a mix of berries.
- Garnish with fresh mint leaves or whipped cream for an extra touch of elegance.
Serving and Pairing Suggestions
These Philadelphia Cheesecake Bars are delicious on their own, but they also pair well with a cup of coffee or tea. They’re perfect for a party, a potluck, or any time you want a sweet and satisfying treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cheesecake bar. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 300-350
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-12g
- Cholesterol: Approximately 70-80mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1-2g
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of fruit), adjust the calculations accordingly.
The BEST Philadelphia Cheesecake Bars
Description
These Philadelphia Cheesecake Bars are a delicious and easy dessert that’s perfect for any occasion! They feature a buttery graham cracker crust, a creamy cheesecake filling, and a sweet strawberry topping. Learn how to make this irresistible treat
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (about 11–12 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
Cheesecake:
- 2 (8 oz) packages 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 tablespoons sugar
- 3 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
White Chocolate Drizzle:
- ½ cup white chocolate chips
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with a parchment sling. Then spray with baking spray.
- Make the Crust: In a medium bowl, combine the crumbs, sugar, 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.
- Make the Cheesecake Filling: In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well. Add the eggs and combine on low speed until just combined. Don’t overmix.
- Bake: Pour filling over the crust. Bake for 25-35 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.
- Make the Strawberry Topping: While the cheesecake bars are cooling, make the strawberry topping. Combine the chopped strawberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and a tablespoon of water to make a slurry. Add the slurry to the strawberry mixture and cook, stirring constantly, until the sauce thickens. Remove from heat and let cool completely.
- Make the White Chocolate Drizzle: Melt the white chocolate chips in a microwave-safe bowl or double boiler, stirring until smooth.
- Assemble and Serve: Once the cheesecake bars are chilled, spread the strawberry topping evenly over the top. Drizzle with melted white chocolate and serve.
Recipe Summary and Q&A
Q: Can I make these cheesecake bars ahead of time?
A: Yes! These bars are best made ahead of time to allow them to chill and set properly. They can be stored in the refrigerator for up to 3 days.
Q: Can I freeze these cheesecake bars?
A: Yes, you can freeze them. Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different size pan?
A: While an 8×8 or 9×9 inch pan is recommended, you can use a different size pan. Just keep in mind that the baking time may need to be adjusted accordingly.