These Philadelphia Cheesecake Bars are our personal nod to the old Philadelphia Snack Bars, one of my mom's favorite childhood snacks! It's surprisingly simple to make the creamy cheesecake filling, but what really makes them stand out is the topping. There's just one secret to making the most flavorful, deep red strawberry sauce you've ever tasted: cook it low and slow. It makes these bars hard for me to stop eating!
Of all of our Cheesecake Recipes, this one just may be the simplest (and one of the prettiest!).
We've made our own Strawberry Cheesecake plenty of times, but there's something extra fun about making snack bars instead. It makes them easier to serve at a party, and more finger-food style for our Game Day Recipes, Easter Recipes and Thanksgiving Recipes.
The foundation of this recipe comes straight from the Philadelphia brand to keep these as true to the original as possible. Instead of hollowing out the centers like the store-bought snack bars, we keep all that creamy goodness and add the sauce straight on top.
Recipe Notes from Danielle & Misty
My whole goal with this recipe was to make a super simple dessert that looks incredible and tastes like I spent a lot more than 30 minutes in my kitchen. Mission accomplished 🙂
I kept the filling to the most basic of cheesecake bases, but made sure it stays creamy thanks to careful mixing and baking time.
I spent much more of my time making an outstanding sauce. If you've ever made a fruit sauce that disappointed you, you've got to try our method instead!
Easiest recipe I have ever read! Love it! So yummy too!
⭐⭐⭐⭐⭐ - Leah
Ingredients for Philadelphia cheesecake bars
This recipe is pretty straightforward, but there are a few ingredient tips you may find helpful. A full list with quantities is in the recipe card below.
- Graham cracker crumbs: You can buy these as crumbs, or buy the whole crackers and pulse in a food processor. My main tip is to make sure they are fresh. Graham crackers that have been in the pantry for a couple of months tend to taste stale and lack flavor.
- Cream cheese: Although these are Philadelphia cheesecake snack bars, you can use any brand of cream cheese. It is essential to choose a full-fat option so you get a really creamy filling, and bring them to room temperature before you start making the recipe.
- Strawberries: Fresh berries are absolutely my favorite because I can chop them to get the perfect texture. I have made this with frozen berries as well and it's still yummy, but the texture is not as delicious.
Helpful kitchen tools
Non-Stick Square 9 x 9 Inch PanSmall Offset SpatulaFood ProcessorKitchenAid Hand Mixer
How to make Philadelphia cheesecake bars
- Make the crust: Combine the crumbs, sugar and butter well, then press them firmly into a prepared 8x8 or 9x9 pan.
- Make the filling: Using a hand or stand mixer, combine the cream cheese, sugar, sour cream, and vanilla in a large bowl on medium speed. Then add the eggs and combine on low. Pour the filling onto the prepared crust.
- Bake: Bake the bars at 350°F for 25-35 minutes, or until the center is slightly underset. Remove from the oven and allow to cool.
- Make the topping: While the bars are baking, simmer the the strawberry sauce ingredients on the stove for about 15 minutes, stirring occasionally. Then allow the sauce to cool.
- Assemble: Once the cheesecake has cooled completely, slice it into 8-10 bars. Then top each bar with the strawberry topping and add a drizzle of melted white chocolate.
Make ahead and freezer instructions
Make ahead: You can make the bars and topping ahead and store them separately in the fridge for up to 2 days. Then add the topping within a few hours of serving.
Freezer: You can freeze the baked, cooled bars for 2-3 months. Freeze them unwrapped on a cookie sheet until solid, then wrap them in plastic and foil, or store in an airtight container. It's best to freeze them without the topping because the sauce may make them soggy as they freeze and thaw.
Tips & Tricks
- Don't overbake! This is key to getting a creamy, smooth texture.
- Don't worry if the bars are puffy on the edges when you take them out. They should fall flat as they cool.
- Don't shortcut the cooking time on the sauce. The slow cooking is what deepens the flavor and color significantly.
- Cut clean, even slices by using a large, sharp knife. Wipe the blade clean between cuts to keep each slice tidy.
Recipe
The BEST Philadelphia Cheesecake Bars (Snack Bars)
Equipment
- 8x8 or 9x9 pan
Ingredients
Crust
- 1 ½ cups graham cracker crumbs about 11-12 full crackers
- ¼ cup granulated sugar
- 6 tablespoon butter melted
Cheesecake
- 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
Instructions
- Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with a parchment sling. Then spray with baking spray.
- 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. *See notes for tips on a less crumbly crust.1 ½ cups graham cracker crumbs, 6 tbsp butter, ¼ cup granulated sugar
- 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 tsp 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 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.
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 to room temperature.1 ½ cups fresh strawberries, 5 tbsp sugar, 3 tbsp water, 1 tbsp lemon juice, 2 tsp cornstarch
Assemble
- Once the bars are chilled, 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
Notes
- Don't overbake! This is key to getting a creamy, smooth texture.
- Don't worry if the bars are puffy on the edges when you take them out. They should fall flat as they cool.
- Don't shortcut the cooking time on the sauce. The slow cooking is what deepens the flavor and color significantly.
- Cut clean, even slices by using a large, sharp knife. Wipe the blade clean between cuts to keep each slice tidy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Barbara says
Can you make this recipe with the Philadelphia cheesecake no bake in a tub?
Danielle says
No, this recipe can not be made with the cheesecake mix in a tub. However, this is a quick and easy batter to mix together. It really should only take 5 minutes or so for that part. If you try it, we would love to hear how it turned out. Happy baking!
MJ says
Excellent recipe! Easy to follow, but l think some of the complaints about crust is because in Step 2 you left off including sugar in the Graham Cracker mix that is listed in beginning of recipe. I actually split sugar with Splenda substitute to cut down on sugar content to be more diabetic-friendly. Baked for 35 minutes, next time will do 30 minutes so it is jiggly instead of drier looking out of the oven. Adding some blue stars for 4th of July dessert!
Misty says
Hi MJ, thank you for the feedback! You are right about the sugar, I have corrected it. It's always better to slightly underbake cheesecake, so 30 minutes is a great plan.
Kevin Benway says
Can you use a pie filling for the topping if pressed for time?
Misty says
Absolutely! Any fruit topping that you enjoy should work fine.
Raaz says
Hi what if we want to make chocolate swirl bars
Danielle says
So sorry we took so long to respond. We are having trouble with our email. Since we haven't ever made these with chocolate, I can't guarantee how they would turn out. You could try using hot fudge in place of the strawberry mix. If you do try it, please let us now how it goes. Happy baking!
Leah says
Easiest recipe I have ever read! Love it! So yummy too!
Danielle says
So happy to hear you love them like we do!
Cee says
Made these with my kiddos! I don’t remember if they taste like the Philadelphia bars because it’s been so long but it’s still really good! I am NOT a baker nor any type of cook at all so I really appreciated the easy instructions. The only thing I would change is the graham cracker crust as it was too crumbly & fell apart. I would say to add a bit more butter maybe to allow the crust to stick better. Other than that my kids loved it & I loved them! Definitely going to make it again!
Misty says
Glad you liked them!
Alice says
These were very good. Next time I will follow directions better. I used a 9x13 pan & cut them with filling on them. Cutting them last, pulled some of the filling off. Still tasted great, but not a pretty look.
Danielle says
So glad to hear you found these as delicious as we do! And glad you know how to do it next time to get the look you want! Happy baking!
Tina says
Also I had to make more sauce
Tina says
I'm just now tasting it and it is so delicious love the strawberry sauce
Danielle says
Thanks for letting us know! That sauce is delicious!
Danielle says
I have looked for these actual bars for years since i was an undergrad in college and that’s was a long time ago. Me and my roommate use to eat them daily. I got nervous after reading some of the reviews but i had already started and had to commit to the process and I’m glad i did. They turned out really good. I follow the recipe and everything turned out great. I can’t remember if they taste exactly like the bars considering it’s been so long ago. But I’m definitely saving and will be making them again.
Thank you!
Danielle says
Thank you so much for taking the time to let us know! We love these ones so much.
Tracy says
Tastes nothing like the Philadelphia snack bars. Super bland and the crust is so crumbly and messy.
Danielle says
I am so sorry that was your experience. We have to say, everywhere we take these they get rave reviews. They do have a couple crumbles but shouldn't be overly crumbly. As far as the crust being bland, you could definitely try adding a tablespoon or two of sugar, but also consider trying a different brand of graham crackers. They don't all have the exact same flavor. If you would like help troubleshooting further please feel free to reach out. We would love to help!
Korin Tampos says
I never share my experiences with recipes in comments but felt compelled with this one as I made it as a requested order. First off... Not prebaking crust would cause it to be more crumbly. Adding spices or a tbsp of sugar to crust would've made it more flavorful. The cooling instructions where left to interpretation. With this being said ... This recipe is perf for anyone who has had some experience baking. Leaving room for your own tweaks and taste. As is, it's exactly what the copycat recipe was based on. Thank you for an easy to make cheesecake bar 🤗
Danielle says
Thanks for your feedback! So happy you enjoyed them! Happy eating!
Jean Vaughn says
My daughter sent me this recipe last Christmas and ask me to make them for her and I did………THEY ARE AWESOME
Misty says
We love to hear that. Thank you!
Liz says
I just stumbled upon your site through searching "Philadelphia Cheesecake Bars" . I felt the need to comment to say that you are a GENIUS! I cant tell you how frustrated I get when havingvto flip back and forth from instructions to ingredients list. Ive often wondered why no one adds the measurements like you have. I am subscribing as we speak! Thank You for making my day:)
Danielle says
So happy that you are impressed by our genius.😉 The credit actually has to go to the developer of the recipe card we pay for. That feature wasn't available when we started blogging so not all of our recipe cards are formatted that way yet, but we are working on it as we can. Thanks so much for taking the time to comment, and happy baking!
Mckenzi says
Yesss!!!! My thoughts exactly!!!
Holly Austin says
I have not made these yet, but wanted to say that when I saw it listed like that, I was thrilled!! No more scrolling up and down multiple times!!
Misty says
So glad you like that feature!
Tahlia says
I’ve never given a review for a recipe, but since this recipe doesn’t have many reviews, I feel I have to let people know how delicious this came out! I’ve also never made cheesecake or anything like it purely because it always seemed to be rather difficult and time consuming; however, this recipe was really easy and straightforward. The bars came out great with the right amount of sweetness. The crust was a bit too crumbly, but next time I will tweak the ingredients to make it more cohesive. That said, it still tasted delicious. This recipe definitely reminded me of the Philadelphia bars, but also of the cheesecake slices with strawberry topping I used to love at Chick-fil-A! Thanks for the recipe—I’ll certainly be making them again!
Danielle says
Thank you so much for taking the time to leave a review! We are so happy to hear that you enjoyed them so much!
Amanda Beville says
Do you let the cream cheese bars cool for 1-2 hours, then slice, then add the strawberry sauce, and then refrigerate for 3-4 hours? Then add the white chocolate drizzle. I’m confused as to when to add the strawberry sauce.
Danielle says
So sorry about that! We definitely do not want you to be confused. Once the bars have cooled at room temperature (1-2 hours) they need to go in the fridge for 3-4 hours. After that they get cut, then the sauce goes on. Once the sauce is on the the white chocolate gets drizzled over the top. Hope that helps. If not please do not hesitate to ask again. Happy baking!
MTaylor says
What could go wrong: The crust is so crumbly it made a mess when you took them out of the pan and when you took a bite. You didn't add any sugar to the crust so it is bland. The sour cream did nothing for the taste... gave it a sour taste. And you could have used strawberry preserves and saved a heck of a lot of time. Just want to give you some feedback. They looked good but no one really thought they tasted like the Philadelphia cream cheese bars of yesterday.... not at all. You need to tweak this one.
Danielle says
I’m so sorry to hear that you weren’t happy with the outcome. We work very hard to make sure our recipes are delicious. In this case we made many different versions of Philadelphia Cheesecake Bars, then we tweaked these to be as close to the original recipe as possible. It is a SIMPLE cheesecake bar. Graham cracker crusts are notoriously crumbly, but ours never fell apart. You can see in the images how ours behave. In our opinion the sour cream isn’t distinguishable in flavor but it definitely helps with the moistness. To your point about strawberry jam, we tried that. It was not even close to the same as slowly cooking down your own strawberries. We have made these many times for parties and events and they get rave reviews each time. However, I really am sorry you didn’t enjoy them. Maybe one of our more elaborate cheesecakes are up your alley?