Cream, tangy filling meets bright strawberry sweetness in these Strawberry Cheesecake Bars: A Creamy, Dreamy Dessert Inspired by Classic Philadelphia Snack Bars. I tested this recipe until the texture felt just right — silky cheesecake on a crisp, buttery crust with a glossy strawberry topping that sets up firm. If you love nostalgic snack-bar desserts, you might also enjoy a similar light treat like this classic gelatin dessert.
Why Make This Recipe
- They balance rich cream cheese flavor with bright strawberries, giving you a dessert that’s both indulgent and fresh.
- They keep well in the fridge, so they’re great for potlucks or make-ahead parties.
- The bars are easy to portion, transport, and grab as individual servings for picnics or lunchboxes.
- You can tweak the topping and crust easily to suit dietary needs or swap flavors.
- Personal insight: I love this recipe because chilling overnight improves the texture dramatically — the cheesecake firms perfectly and the topping sets without weeping.
Recipe Overview
- Prep time: 20 minutes active, plus 30 minutes baking and 4 hours chilling.
- Cook time: 25–30 minutes for cheesecake layer; brief stovetop for topping.
- Total time: About 5 hours (mostly chilling).
- Servings: 12 bars (9×13-inch pan).
- Difficulty: Easy — basic baking skills.
- Method: Press a crumb crust, pour and bake a cream cheese layer at 325°F (160°C), cool, then spread a cooked strawberry glaze and chill until firm. I recommend a 9×13-inch metal or glass baking pan and parchment for easy removal.
My Experience Making This Recipe
I tested this several times, adjusting sugar and baking time until the center set without overbaking. The biggest discovery was adding a tablespoon of flour (or cornstarch) to the filling to reduce cracks and give cleaner slices. I also found that a quick hot-knife trick makes slicing neat after chilling.
How to Make Strawberry Cheesecake Bars: A Creamy, Dreamy Dessert Inspired by Classic Philadelphia Snack Bars
Start by pressing a buttery graham-cracker crust into a lined 9×13-inch pan and bake for 8–10 minutes at 325°F (160°C). Beat 16 ounces (450 g) softened cream cheese with 2/3 cup (135 g) granulated sugar, then add 2 large eggs, 1 tsp vanilla, 1/2 cup sour cream, and 1 tbsp flour; pour over the warm crust and bake 25–30 minutes until the center barely jiggles. While bars cool, simmer 2 cups chopped strawberries with 1/3 cup sugar and 1 tbsp lemon juice, then stir in 1 tbsp cornstarch slurry and cook until thick; cool slightly and spread over the chilled cheesecake. Refrigerate at least 4 hours or overnight before slicing into 12 bars.
Expert Tips for Success
- Use room-temperature cream cheese and beat it briefly to avoid over-incorporating air, which reduces cracking. I like using a handheld mixer or stand mixer with the paddle at medium-low.
- Press the crust firmly with the bottom of a measuring cup for a compact base that doesn’t crumble when sliced. A parchment overhang makes removal easy.
- Bake at 325°F (160°C) and avoid high heat; a gentle oven gives a silky texture. If the top browns too much, tent with foil after 15 minutes.
- For glossy, evenly set topping, cook the strawberry mixture until it thickly coats the spoon (about 2–3 minutes after adding cornstarch). For convenience, you can also warm 1/2 cup strawberry jam and stir in fresh berries. This method is similar to finishing ideas used in s’mores bars presentations.
- For perfect cuts, run a sharp knife under hot water, dry it, and slice; wipe the blade between cuts to keep edges clean. I keep a small bowl of hot water nearby for heating the blade.
How to Serve Strawberry Cheesecake Bars: A Creamy, Dreamy Dessert Inspired by Classic Philadelphia Snack Bars
- Serve chilled with a dollop of whipped cream and a fresh strawberry slice for an elegant finish.
- Cut into smaller squares for a dessert platter or larger bars for a more filling sweet treat.
- Pair with coffee or a light dessert wine; the strawberry acidity complements rich beverages.
- For a casual twist, serve warm with a spoonful of vanilla ice cream — the contrast of temperatures is delightful and reminiscent of fruity bar desserts like banana oatmeal bars served at gatherings.
Storage and Reheating Guide
Store bars in an airtight container in the refrigerator for up to 4–5 days; place parchment between layers to prevent sticking. To freeze, wrap the whole chilled tray tightly in plastic wrap and aluminum foil and freeze up to 2 months; thaw in the refrigerator overnight before slicing. Reheating isn’t required, but if you prefer them slightly warmer, bring to room temperature for 20–30 minutes; avoid microwaving slices (it melts the filling). For a gently warmed bar, heat individual slices in a 300°F (150°C) oven for 5–8 minutes on a baking sheet.
Recipe Variations
- Gluten-free: Use 2 cups gluten-free graham crumbs or almond flour crust (2 cups almond flour + 6 tbsp melted butter) for a sturdy base.
- Dairy-free: Substitute 16 ounces dairy-free cream cheese and 1/2 cup full-fat coconut yogurt; chill longer to firm. I’ve tested this with a coconut-based cream cheese and it holds up well if fully chilled.
- Swirl variation: Reserve 1/2 cup of the strawberry compote, swirl into the cheesecake batter before baking for a marbled effect.
- Mini bars: Use a 9-inch square pan or make in a muffin tin for single-serve bites; reduce bake time by 2–5 minutes and watch centers closely.
Nutritional Highlights
- These bars provide calcium and some protein from cream cheese, but they are relatively high in sugar and fat — enjoy them as an occasional treat.
- Allergen information: contains dairy, eggs, and gluten (unless you use substitutions).
- Portion guidance: one bar (1/12 of pan) is a reasonable single serving; halve portions for lower calorie intake.
Troubleshooting Common Issues
- Cracked top: Cool bars gradually by turning off the oven and leaving the door ajar for 15 minutes, or add 1 tbsp flour to the batter to reduce cracking. Also avoid overbeating.
- Soggy crust: Prebake the crust 8–10 minutes until golden and let it cool slightly before pouring the filling to create a barrier. Press the crust firmly and don’t over-syrup the topping.
- Runny topping: Make sure you cook the strawberry compote to reach a thick consistency and use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to set it. Chill thoroughly before slicing.
Frequently Asked Questions
Q: Can I use frozen strawberries for the topping?
A: Yes — thaw and drain excess liquid before cooking. After thawing, simmer the berries with sugar and lemon, then add the cornstarch slurry and cook until thick. Frozen berries tend to release more water, so cook a bit longer to concentrate the flavor.
Q: How do I prevent the cheesecake from overbaking?
A: Bake at 325°F (160°C) and watch for a gentle jiggle in the center — the edges should be set and the center slightly wobbly. The residual heat will finish the set as it cools, so remove when it’s just shy of fully firm.
Q: Can I make these bars a day ahead?
A: Absolutely — they improve overnight. After topping, cover and refrigerate at least 4 hours or up to 24 hours for best texture and clean slices when serving.
Q: What equipment gives the best results?
A: Use a 9×13-inch metal or glass pan lined with parchment for easy removal, a stand or handheld mixer for a smooth filling, and a food processor to make fine crumbs for a compact crust. A candy thermometer isn’t necessary, but an oven thermometer helps ensure accurate baking temperature.
Enjoy these strawberry cheesecake bars — they’re a reliable, sliceable dessert that’s great for gatherings or a special weeknight treat. For other layered snack-bar ideas I tested alongside this recipe, I often reference ideas from an irresistible almond bars technique and sometimes a playful creamy topping inspired by an Oreo fluff dessert when adapting textures.
Print
Strawberry Cheesecake Bars
- Total Time: 300 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Creamy cheesecake meets bright strawberry topping in these delightful bars, perfect for potlucks and gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 16 ounces (450 g) cream cheese, softened
- 2/3 cup (135 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tbsp all-purpose flour
- 2 cups chopped fresh strawberries
- 1/3 cup granulated sugar for topping
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- Preheat oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper.
- Press the graham cracker crumbs mixed with melted butter into the bottom of the pan and bake for 8-10 minutes.
- Beat cream cheese and sugar together until smooth. Add eggs, vanilla, sour cream, and flour, and mix until just combined.
- Pour the cheesecake mixture over the warm crust and bake for 25-30 minutes until the center barely jiggles.
- Cool the cheesecake layer while preparing the topping.
- In a saucepan, simmer chopped strawberries, sugar, and lemon juice. Stir in cornstarch mixed with water and cook until thickened.
- Cool the strawberry topping before spreading over the cheesecake layer.
- Refrigerate for at least 4 hours or overnight before slicing into bars.
Notes
Chilling overnight improves the texture dramatically. For best results, use room-temperature cream cheese to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg