Description
Delight in these creamy Philadelphia Strawberry Cheesecake Bars, featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious homemade strawberry topping. Perfectly baked and chilled to set, these bars offer a sweet treat combining rich texture and fresh fruit flavor in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
Strawberry Topping
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal later.
- Make Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then remove and let it cool.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix until combined. Beat in the sour cream and vanilla extract until the mixture is smooth. Add the eggs one at a time, mixing on low speed until just combined to avoid overmixing.
- Bake Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 35-40 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Make Strawberry Topping: In a medium saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until strawberries release their juices and mixture begins to boil. Stir in the cornstarch mixture and continue cooking until the topping thickens. Remove from heat and cool completely.
- Assemble: Once the cheesecake has chilled, spread the cooled strawberry topping evenly over the top. Use the parchment paper overhang to lift the cheesecake out of the baking dish. Slice into bars and serve.
- Store: Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- Ensure cream cheese is completely softened to avoid lumps in the filling.
- Do not overbake the cheesecake; it’s done when the edges are set and the center slightly jiggles.
- Chilling the cheesecake for several hours or overnight helps it firm up for easier slicing.
- Use fresh strawberries for the best flavor and texture in the topping.
- You can substitute sour cream with Greek yogurt for a tangier filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
