Philadelphia Strawberry Cheesecake Bars

Alright, these Philadelphia Strawberry Cheesecake Bars? They’re creamy, fruity, and so easy to make thanks to that smooth, rich Philadelphia cream cheese. You get all the flavor of classic strawberry cheesecake—just in perfectly sliceable bar form, with a buttery graham cracker crust and a glossy strawberry topping.

I made them for a weekend brunch, and everyone thought they were straight from a bakery. That tangy-sweet cheesecake with fresh strawberry flavor on top? Total crowd-pleaser and perfect for spring, summer, or anytime you’re craving something light and luscious.

No water bath, no fuss. Just mix, bake, chill, and top. Let’s make a batch together—you’re gonna love how simple and irresistible these bars turn out!

Why You’ll Love This Recipe

• Creamy Texture with Just the Right Tang: The Philadelphia cream cheese and sour cream combo creates a smooth, velvety filling with a slight tang that balances beautifully with the sweet graham crust and fruity topping.
• Fresh Strawberry Compote, Not Canned: Unlike store-bought pie filling, this compote is made from real strawberries, allowing the fruit’s natural sweetness and acidity to shine through.
• No Fuss, No Water Bath: Unlike traditional cheesecakes that require a water bath and springform pan, this recipe is baked in a standard square pan. You still get that luscious cheesecake texture—no cracks, no stress.
• Chill-and-Serve Convenience: These bars must chill to set, which makes them ideal for prepping the night before a party or dinner.
• Great for Beginners: This is a fantastic starting point for those new to cheesecake. The process is straightforward, and the results are forgiving.

What You Need to Know Before You Start

Prep Time: 20 minutes
Includes time to prepare the crust, filling, and fruit topping. Give yourself a little extra time if this is your first go.

Bake Time: 45 minutes
This includes the full cheesecake bake (at a low, even temperature to avoid overbaking or curdling).

Cooling Time: 1 hour on the counter, then 4+ hours in the fridge
Plan ahead—this dessert requires chilling to fully set before slicing.

Total Time: About 5½ to 6 hours, including chilling
Most of the time is inactive.

Yields: 16 2-inch bars
Perfect for potlucks, bake sales, or family desserts.

Difficulty Level:
This recipe is beginner-friendly, but precision matters. Room temperature ingredients, a gentle bake, and gradual mixing help ensure a smooth, creamy filling. Follow each step closely for best results.

Required Kitchen Tools

• 9×9-inch square baking pan – A metal or glass pan works, but metal bakes more evenly.
• Parchment paper – Use it to line the pan, making it easy to lift out the bars once chilled.
• Electric mixer – A hand mixer or stand mixer will help create a smooth filling without overmixing.
• Mixing bowls – You’ll need at least one large and one medium bowl.
• Saucepan – For simmering the strawberry compote.
• Whisk and spatula – For mixing the topping and scraping down the sides of your bowl.
• Cooling rack – Speeds up the cool-down process and helps prevent overbaking by residual heat.

Ingredients Breakdown

For the Crust:

• Graham cracker crumbs (1½ cups): The base of the bars. Crush full crackers in a food processor or use pre-crushed crumbs. The fine texture helps the crust hold together.
• Unsalted butter, melted (½ cup / 113g): Acts as a binder for the crust and gives it that rich, toasty flavor.

For the Cheesecake Layer:

• Philadelphia cream cheese (16 oz): This is the star. Use full-fat bricks, not spreadable or whipped versions, for a dense and creamy texture.
• Granulated sugar (½ cup): Sweetens the filling without overpowering the tang of the cheese.
• Sour cream (¼ cup): Adds moisture, softness, and a subtle tang. This also helps prevent cracking.
• Vanilla extract (2 teaspoons): Rounds out the flavors with warmth and depth.
• Eggs (2 large, room temperature): Provide structure and richness. Room temp eggs blend more evenly into the batter.

For the Strawberry Compote:

• Fresh strawberries (1¾ cups, chopped): Use ripe, in-season berries for the best flavor and natural sweetness.
• Granulated sugar (5 tablespoons): Helps break down the berries and sweetens the compote.
• Water (3 tablespoons): Needed to gently simmer the fruit.
• Lemon juice (½ tablespoon): Brightens the flavor and balances the sweetness.
• Cornstarch (2 teaspoons): Thickens the compote to a spoonable consistency without making it gummy.

Optional White Chocolate Drizzle:

• White chocolate (¼ cup, melted): Drizzle over the chilled bars before serving for extra sweetness and a polished finish. Use real white chocolate for best melting and flavor.

How to Make Philadelphia Strawberry Cheesecake Bars

Follow these carefully guided steps to ensure smooth texture, clean layers, and balanced flavor in every bite.

Step 1: Prepare the Pan

• Line a 9×9-inch square baking pan with parchment paper, leaving overhang on the sides to create a sling. This makes it easier to lift the cheesecake out once chilled and set.
• Lightly grease the parchment paper with butter or non-stick spray. This helps release the bars cleanly.

Step 2: Make the Graham Cracker Crust

1. Combine the crumbs and butter: In a medium bowl, stir together 1½ cups graham cracker crumbs and ½ cup melted unsalted butter until the mixture resembles wet sand. Every crumb should be coated.
2. Press into the pan: Pour the mixture into your lined pan. Using the bottom of a measuring cup or glass, press the crumbs evenly across the bottom. Apply firm, even pressure to compact the crust—this helps prevent crumbling.
3. Pre-bake: Bake the crust at 325°F (163°C) for 10 minutes. This sets the crust so it stays firm under the cheesecake filling.
4. Remove from the oven and let it cool slightly while you prepare the filling.

Step 3: Make the Cheesecake Filling

1. Soften cream cheese properly: Let the cream cheese come to room temperature before mixing. This ensures it blends smoothly and prevents lumps.
2. Mix cream cheese and sugar: In a large mixing bowl, beat 16 oz Philadelphia cream cheese and ½ cup granulated sugar on medium speed until creamy and completely smooth—about 2 minutes. Scrape down the sides of the bowl as needed.
3. Add sour cream and vanilla: Mix in ¼ cup sour cream and 2 teaspoons vanilla extract until fully incorporated.
4. Add eggs one at a time: Crack in the eggs one at a time, mixing on low speed until just combined. Do not overmix after the eggs are added, or your cheesecake may puff up and crack.

Step 4: Assemble and Bake

1. Pour filling over crust: Spread the cheesecake mixture evenly over the pre-baked crust using a spatula. Tap the pan gently on the counter to release air bubbles.
2. Bake low and slow: Bake at 325°F (163°C) for 35–38 minutes, or until the edges are set but the center still has a slight jiggle. Do not open the oven early or the cheesecake may sink.
3. Cool gradually: Remove the pan and place on a wire rack. Let it cool at room temperature for 1 hour. This slow cooling process helps prevent cracking.

Step 5: Chill to Set

• Transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight. This step is crucial—cold temperatures firm up the filling and make clean slicing possible.

Step 6: Make the Strawberry Compote

While the cheesecake chills, prepare the topping:

1. Simmer strawberries: In a small saucepan over medium heat, combine 1¾ cups chopped fresh strawberries, 5 tablespoons sugar, 3 tablespoons water, and ½ tablespoon lemon juice.
2. Cook and break down: Stir frequently. As the mixture simmers, the berries will break down and soften—about 5–7 minutes.
3. Thicken with cornstarch: In a small bowl, stir 2 teaspoons cornstarch with 1 tablespoon water to create a slurry. Pour this into the hot fruit mixture, stirring constantly. Cook another 2–3 minutes until thickened and glossy.
4. Cool completely: Remove from heat and let the compote cool to room temperature before spreading it over the chilled cheesecake.

Step 7: Assemble and Slice

1. Top the chilled cheesecake: Once the cheesecake layer is fully set, spoon the cooled strawberry compote evenly over the surface.
2. Add white chocolate drizzle (optional): Melt ¼ cup white chocolate and drizzle over the fruit topping using a spoon or piping bag.
3. Slice with care: Lift the cheesecake out of the pan using the parchment paper. Use a sharp knife wiped clean between cuts for clean edges.

Serving Suggestions

Philadelphia Strawberry Cheesecake Bars are best served chilled, with the compote slightly glossy and set. Here are a few ways to enjoy and present them:

• Casual Desserts: Serve on a platter for brunches, showers, or picnics—cut into neat squares for a no-fuss treat.
• Formal Settings: Add a small mint leaf or a dusting of powdered sugar just before serving to elevate the visual appeal.
• Indulgent Pairing: Serve with a dollop of whipped cream or a spoonful of vanilla ice cream for a richer dessert.

They’re creamy, balanced, and not overly sweet, so they stand well on their own or as part of a dessert spread.

Storing Philadelphia Cheesecake Bars

• Refrigerator: Store bars in an airtight container in the fridge for up to 5 days. Place parchment or wax paper between layers if stacking.
• Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Avoid leaving at room temp for more than 2 hours. The cream cheese filling must stay chilled.

Tips and Tricks for Success

• Room Temperature Ingredients: Let the cream cheese, sour cream, and eggs come fully to room temp. This ensures a smooth, lump-free batter.
• Do Not Overmix After Adding Eggs: Overbeating can incorporate too much air, causing cracks during baking.
• Cool Slowly Before Chilling: Rushing this step can result in a soggy crust or cracked top.
• Use a Sharp Knife for Slicing: Clean the blade between each cut to get clean, professional-looking squares.
• Fresh Strawberries Work Best: Frozen berries release more moisture and can make the compote runny.

Nutrition (per bar)

Nutrient	Amount
Calories	245 kcal
Total Fat	17 g
Saturated Fat	10 g
Cholesterol	70 mg
Sodium	140 mg
Carbohydrates	20 g
Sugar	14 g
Protein	4 g
Fiber	0.5 g
Calcium	6% DV

Note: Nutrition values are approximate and can vary based on specific ingredients used.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but with caution. Frozen strawberries contain more water, which can make the compote thinner. If using frozen, simmer the mixture slightly longer to reduce excess liquid, or add an extra ½ teaspoon of cornstarch to help thicken.

Can I use low-fat or nonfat cream cheese?

It’s best to stick with full-fat Philadelphia cream cheese for a creamy, stable filling. Reduced-fat varieties can lead to a thinner, less rich texture and may not set as well.

Why did my cheesecake crack?

Cracking often happens due to overmixing the batter, sudden temperature changes, or baking too long. To avoid this, mix just until combined and let the bars cool gradually at room temperature before chilling.

Can I make this recipe gluten-free?

Yes. Swap the graham cracker crumbs with a certified gluten-free variety, and double-check all other ingredients for hidden gluten.

Do I need to bake the crust before adding the filling?

Yes. Pre-baking the crust helps set it and prevents it from becoming soggy once the filling is added. It only takes 10 minutes and greatly improves the texture of the finished bars.

Conclusion

Philadelphia Strawberry Cheesecake Bars are a reliable go-to dessert for nearly any occasion. With a buttery crust, smooth vanilla-scented cheesecake layer, and bright, homemade strawberry topping, every bite is layered with familiar comfort and simple elegance.

Whether you’re prepping dessert for a family dinner or assembling a platter for a gathering, these bars are a low-stress, high-reward recipe that balances ease with great results. Keep them chilled and cut them clean—they’ll disappear faster than you expect.