A throwback snack! Do you remember these Philadelphia Strawberry Cheesecake Snack Bars? Well... I made my own strawberry cheesecake snack bars if you're craving some! Filled with strawberry compote and topped with a white chocolate drizzle, you'll love this tasty treat!
These Philadelphia strawberry cheesecake bars were discontinued but that doesn't mean we forgot about them. This was a classic dessert and loved by many. If you google them you'll see so many copycat recipes, and I wanted some for myself. So I'm joining the copycat train! The cheesecake takes the longest but once you wait until it's set for a day. The fun part comes after! You're going to love my version of these Strawberry Cheesecake Snack Bars. SO delicious.
A strawberry compote filling
The Philadelphia strawberry cheesecake bars were filled with a strawberry compote but this is that type of recipe you can swap out the filling you want. I think a blueberry filling would be so good but for this recipe you should try the strawberry compote. You only need a few ingredients to make a strawberry compote and it has to sizzle on the stovetop until it thickens up.
- Fresh chopped strawberries (I liked to mash them up as they bubble up
- Lemon juice
- Sugar
- Water
- Corn starch (helps the compote thicken up)
Tips:
If you want to enjoy this recipe the same day, then you need to wake up early to make the cheesecake. Cheesecake needs 4-8 hours to rest. If you start this recipe at 2pm, you have to let it rest overnight!
The parchment paper helps the cheesecake slide out easily. If you don't have any parchment paper, make sure you grease your pan well so the bars can slide out.
If you try this recipe leave me a comment and rate the recipe.
Find more of my easy desserts here!
Copycat Strawberry Cheesecake Snack Bars
Ingredients
Cheesecake ingredients
- 2 8 oz. packages of cream cheese
- 2 Eggs
- ¼ cup Sour cream
- 1 ½ teaspoon Vanilla extract
- ½ cup Granulated sugar
Crust ingredients:
- 1 sleeve of graham crackers crushed into crumbs
- ½ cup Unsalted butter (melted) - One stick of butter
Strawberry filling:
- 1 ½ cup Fresh strawberries chopped
- 4 tablespoon Granulated sugar
- 3 tablespoon Water
- 1 tablespoon Lemon juice
- 2 teaspoon Corn starch
White Chocolate Drizzle
- 1 bag of Ghirardelli White Vanilla Melting Wafers
Instructions
- Preheat oven to 350
- In a mixing bowl, add the softened cream cheese, eggs, sugar, sour cream, and vanilla extract. Mix until the cheesecake mixture is smooth. Set aside while you make the crust.
- Prepare your square baking pan by lining it with parchment paper. On the side, crush up your graham crackers (one sleeve). I used a ziploc bag and banged them into crumbs. Melt the 1 stick of unsalted butter after you're done crushing the graham crackers. Let the butter cool a bit and pour the melted butter and crushed graham crackers into a bowl and mix together. Add the graham cracker crust to the prepared baking pan and use a flat surface of a spatula or something you may have to press the crust into the pan.
- Pour into the prepared cheesecake filling into graham cracker crust and bake for 45 minutes.
- Let the cheesecake cool on the stovetop and pop it in the fridge covered overnight.
- The next day, prepare your strawberry compote but adding all of the ingredients above into a small sauce pan. I also like to mash my chopped strawberries its delicious. Let this mixture cool for 10 minutes in the fridge. While this cools take the cheesecake out the pan and cut into individual bars.
- Scoop a small well into the cheesecake bars and fill with strawberry compote.
- Melt the Ghirardelli White Vanilla Melting Wafers and drizzle on top of the bars!
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