Why do the good snacks always get discontinued??Thank God for big backs like me who will figure out the recipe!
My copycat recipe obsession
Ever since childhood, I’ve had an obsession with learning how to make things from scratch and recreating famous foods! One of my favorite snacks as a child were the iconic Philadelphia cheesecake bars. They have since been discontinued so I am not surprised that in my adult life, I have found a way to recreate them. Keep scrolling to find out how I make these easy Philadelphia strawberry cheesecake bars!
What makes this recipe unique?
As with all my copycat recipes, I strive to bring you the BEST! Making it look like the original product is not enough for me. I dug deep into my core memories to remember what these bars tasted like. I considered everything from texture to flavor to ensure this is the best copycat version of this recipe.
Which ingredient makes this recipe legit?
I feel like traditional cheesecake is soft and fluffy in contrast with these cheesecake bars. The cheesecake wasn’t super sweet and the strawberry middle complemented it perfectly. I remember them being more on the firm side and I imagine it was so they could fit in the wrapping paper without being smushed. This cheesecake recipe calls for all purpose flour to recreate that same texture. Even with strawberry topping and white chocolate drizzle, my bars are strong enough to hold inside of a plastic wrapper!
“Omg I instantly broke my diet for these, recipe on point, they were delicious!”
– T, Instagram
Do I need to use a water bath for the cheesecake?
Nope! This cheesecake may crack a little while baking, but once it cools off the cracks will disappear.
Can I swap the strawberry for another fruit filling?
Absolutely! Obviously they wouldn’t be the Philadelphia strawberry cheesecake bars anymore, but I’m sure they will still be delish! You can experiment with fillings like raspberry, pineapple, blueberry, or how about some chocolate? The possibilities are endless. Check out my copycat Starbucks cheese danish recipe for more ideas!
How to store strawberry cheesecake bars!
These cheesecake bars are TOO good to eat all in one sitting! Here’s how you can store them for later or package them to share with a friend!
To store in the refrigerator, individually wrap each cheesecake bar tightly in plastic wrap then transfer to an airtight container. These will last up to five days in the refrigerator.
To store in the freezer, follow the previous instructions and freeze for up to one month.
To package these bars for sharing, I found these super cute treat bags at Hobby Lobby! The bags contain an adhesive strip to conveniently seal each bar! For in person shopping, they are also located in the party and baking aisle!
Easy Philadelphia Strawberry Cheesecake Bars
Course: dessertCuisine: AmericanDifficulty: Moderate8
servings30
minutes35
minutes2
HoursThese cheesecake bars are the real deal! They’re tangy and delicately sweet with a touch of strawberry filling just like the original cheesecake bars!
Ingredients
- For the crust
9 graham crackers, crushed
3 tablespoons granulated sugar
1/3 cup salted butter, melted
- Cheesecake
2 bars (16 ounces total) cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
3 tablespoons all purpose flour
- Strawberry filling
5 ounces sliced strawberries
1 tablespoon granulated sugar
1 teaspoon lemon juice
2 tablespoons water
1 tablespoon corn starch
1 tablespoon instant strawberry jello
- Drizzle
1/2 cup white chocolate chips, melted
- Special equipment
8×8 inch baking pan
Parchment paper
Hand held mixer or stand mixer
2 disposable piping bags
Non stick cooking spray
Blender
Directions
- Line an 8×8 inch square baking pan with parchment paper and non stick cooking spray. Then preheat your oven to 350 degrees.
- Starting with the crust, combine graham cracker crumbs with sugar and stir well. Next, fully incorporate the melted butter. Pour the mixture into the pan then flatten it out to cover only the bottom. Bake for 8 min. Set aside.
- In a large bowl evenly combine cream cheese and sugar. Then mix in the eggs, stir for 2 minutes.
- Next, stir in vanilla extract and lemon juice. Lastly, gently whisk in the flour. Bake at 350 degrees for 35-40 minutes. Allow to cool completely before slicing.
- To make the strawberry filling, mix 2 tablespoons water with the cornstarch. To a blender add the strawberries, sugar, lemon juice, jello, and cornstarch water mixture. Blend until smooth. Transfer to a small saucepan on low heat and cook until the mixture thickens. Allow to cool then transfer filling to a piping bag.
- Remove cheesecake from the pan then cut into 8 bars. Carve a line in the middle of each piece. Then pipe strawberry filling in the middle of each bar.
- Finally, add melted white chocolate to a piping bag and snip a small hole at the bottom. Drizzle white chocolate over the top of each bar. Refrigerate at least 2 hours before serving.
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