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!
Notes
This recipe makes 9 bars!