introduction

This is an easy take on a classic dessert. The bars have a thin graham crust, a smooth cream cheese middle, and a bright strawberry top. You can make them for a party, for work, or for a quiet night at home. Try a similar cookie idea like strawberry cheesecake cookies if you want a small bite.

why make this recipe

You make this recipe because it is fast, bright, and liked by many. The bars slice well and travel well. You can make most parts a day ahead. If you like other fruit bars, see a close idea at caramel apple cheesecake bars for inspiration.

how to make Copycat Philadelphia Strawberry Cheesecake Bars

I give steps that use normal gear and easy moves. Read all steps first. You mix, bake, cool, and chill. You can use fresh or frozen strawberries. Prepare a 9×13 inch pan and line it with foil for easy lift-out.

Ingredients :

2 cups graham cracker crumbs (about 14 full crackers)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar (for crust)
24 oz (3 packages) cream cheese, room temp
1 cup granulated sugar (for filling)
2 large eggs, room temp
1 tsp vanilla extract
1 cup sour cream or plain yogurt
1/4 cup all-purpose flour or cornstarch (helps set)
4 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar (for topping)
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
pinch of salt

I like to keep some ideas on hand. If you want a cookie version, check this cookie idea for a similar rich taste.

Directions :

Preheat oven to 325°F (165°C). Line a 9×13 pan with foil and spray the foil.
Mix graham crumbs, melted butter, and 1/4 cup sugar. Press the mix into the pan in a tight, even layer.
Bake the crust 8 minutes. Remove and set aside to cool while you make filling.
In a bowl, beat cream cheese until smooth. Add 1 cup sugar and mix well.
Add eggs one at a time. Mix in vanilla, sour cream, and flour (or cornstarch). Beat until smooth and not lumpy.
Pour the filling over the warm crust. Smooth the top.
Bake 30–35 minutes until the center is almost set (it will still jiggle a little).
Turn off oven. Crack the oven door and let the bars cool inside one hour to help prevent cracks.
While bars cool, make the strawberry topping. Put strawberries, 1/2 cup sugar, and lemon juice in a pan. Cook on medium heat until they release juice, about 5 minutes.
Stir in the cornstarch slurry. Cook 1–2 more minutes until thick. Remove from heat and let cool to room temp.
Spread the cooled strawberry topping over the chilled bars.
Chill the whole pan at least 4 hours or overnight before cutting into bars.

how to serve Copycat Philadelphia Strawberry Cheesecake Bars

Cut into even squares. Use a sharp knife warmed in hot water for clean cuts. Serve cold or at room temp. Add a dollop of whipped cream if you like. For small treats at a party try pairing them with strawberry cheesecake cookies on the side.

how to store Copycat Philadelphia Strawberry Cheesecake Bars

Cover the pan with a lid or foil. Keep in the fridge up to 5 days. For longer storage, cut bars and freeze in a single layer on a tray. Move frozen bars to a bag and store up to 2 months. Thaw in the fridge before serving.

tips to make Copycat Philadelphia Strawberry Cheesecake Bars

Use room temp cream cheese for a smooth mix.
Press the crust well so it holds when you cut bars.
Do not overbake the filling; it will set as it cools.
Cool the bars before topping with strawberries to keep the topping bright.
For a faster set, chill the pan in the fridge after the oven cool step.
For another spin on flavors and bake tips, see this related recipe idea: caramel apple cheesecake bars tips.

variation (if any)

Use raspberries or mixed berries instead of strawberries.
Make a raspberry puree swirl in the filling before baking.
Add a thin layer of melted white chocolate over the crust for a sweet crunch.
Use a gluten free cracker for the crust to make the bars gluten free.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw them and drain extra juice or cook the mix down a bit more so the topping is not too thin.

Q: Do I need sour cream?
A: No. You can use plain yogurt, but sour cream gives a smooth, rich taste.

Q: Can I bake in a smaller pan?
A: Yes. Use a 9×13 for best size. A smaller pan makes taller bars and may need longer bake time.

Q: Can I make the crust ahead?
A: Yes. Make and bake the crust the day before. Keep it wrapped until you add the filling.

Q: Why did my top crack?
A: Cracks come from overmixing or too high heat. Let the bars cool slowly in the turned-off oven to help.

Conclusion

For the full original take and the source idea behind this copycat, see the detailed guide at Copycat Philadelphia Strawberry Cheesecake Bars – The Squeaky ….

Copycat Philadelphia Strawberry Cheesecake Bars