Philadelphia Cheesecake Snack Bars

5 from 4 votes

Perfectly creamy cheesecake on a crunchy graham crust with a bright strawberry topping and white chocolate drizzle

Prep Time25

Cook Time35

Course: Dessert

Cuisine: American

Keyword: cheesecake, cream cheese

Servings:

Calories: 394kcal

Get Recipe Ingredients

Preheat oven to 350˚F
Add 10 graham crackers to the bowl of a food processor with its blade and crush until you have fine crumbs
in a small bowl melt the butter
Add the graham cracker crumbs and white sugar to the melted butter and stir very well
prepare the square baking dish by lining it with parchment paper
pour the graham cracker crumbs into the dish and press down firmly to create a uniform layer
bake the crust for 10 minutes @ 350˚F

Add 2- 8 ounce packages of room temperature cream cheese to the bowl of a stand mixer or other large bowl
Beat the cream cheese with the whisk attachment for 5 minutes, occasionally scraping down the sides of the cream cheese so that it all gets well mixed
While the cream cheese is being whipped, combine 2 room temperature eggs with the granulated sugar, sour cream, and a teaspoon vanilla extract. Mix well.
In the bowl of the stand mixer, add the egg, sugar, and sour cream to the cream cheese. Mix on low at first, and then increase to medium speed. Mix until it is a completely smooth mixture.
Pour the cream cheese filling into the baking dish with the graham cracker crust. Gently jiggle the dish and tap the bottom to get any air bubbles to come up to the top.
Bake the cheesecake on a middle rack in the oven at 350˚F for 35-40 minutes.

Wash and dry 1 ½ cups of fresh strawberries.
Dice the clean strawberries into very small pieces
Add the diced strawberries to a small sauce pan and add 2 tablespoons of strawberry jam and 1 tablespoon of sugar.
Mix the strawberries and jam and set aside for 15 minutes
After 15 minutes, place the small saucepan over medium heat and bring the strawberry mixture up to a bubble.
Cook the sauce and let it reduce for 5 minutes.
Transfer the strawberry sauce to a food storage container and chill in the refrigerator overnight.

When you are ready to serve, use the parchment paper to remove the baked cheesecake from the baking dish. Cut the cheesecake through the center into 2 equal halves. Cut each half into 6 bars. You will have 12 bars total.
Stir the strawberry sauce well and spoon a small amount of sauce on each cheesecake.
Melt ½ of a cup of white chocolate candy melts in a disposable plastic piping bag. Cut a very small hole at the tip and drizzle white chocolate over each cheesecake bar.
Devour and enjoy the cheesecake snack bars.