Strawberry Cheesecake Bars (Philadelphia SnackBars Inspired)
Strawberry Cheesecake Bars (Philadelphia SnackBars Inspired)
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, finely crushed (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 1 large egg
For the Strawberry Topping
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Drizzle
- 1/2 cup white chocolate, chopped or white chocolate chips
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later.
⏱️ 5 min•🌡️ 350
- 2
For the Graham Cracker Crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer crumbs to a medium bowl. Add granulated sugar and melted butter, stirring until well combined and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan.
⏱️ 10 min
- 3
Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling.
⏱️ 10 min•🌡️ 350
- 4
For the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the egg and beat on low speed until just combined and smooth. Do not overmix.
⏱️ 10 min
- 5
Pour the cheesecake filling over the cooled graham cracker crust in the baking pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until the edges are set and the center has a slight jiggle. Do not overbake. Remove from oven and let cool completely on a wire rack. Once cooled, transfer to the refrigerator to chill for at least 2 hours, or until firm.
⏱️ 25 min•🌡️ 350
- 7
For the Strawberry Topping: In a medium saucepan, combine quartered strawberries, maple syrup, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and the strawberries soften, about 8-10 minutes. Use a potato masher or fork to mash the strawberries to your desired consistency. Remove from heat and let cool completely.
⏱️ 15 min
- 8
Once the cheesecake is thoroughly chilled and firm, use the parchment paper overhang to lift it out of the pan and onto a cutting board. Cut the cheesecake into 4 equal bars (or 8 smaller bars if preferred).
⏱️ 5 min
- 9
Using a small spoon, carefully scoop out a shallow trench along the center of each cheesecake bar. This will create a well for the strawberry topping. Transfer the cooled strawberry topping to a piping bag fitted with a star tip (or a Ziploc bag with a corner snipped off). Pipe the strawberry topping into the trenches of each bar.
⏱️ 10 min - 10
For the Drizzle: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, melt in a double boiler. Drizzle the melted white chocolate decoratively over the strawberry topping and cheesecake bars.
⏱️ 3 min
- 11
Serve immediately or refrigerate until ready to enjoy. Store leftover bars in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cheesecake Bars (Philadelphia SnackBars Inspired)
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, finely crushed (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 1 large egg
For the Strawberry Topping
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Drizzle
- 1/2 cup white chocolate, chopped or white chocolate chips
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later.
⏱️ 5 min•🌡️ 350 - 2
For the Graham Cracker Crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer crumbs to a medium bowl. Add granulated sugar and melted butter, stirring until well combined and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan.
⏱️ 10 min - 3
Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling.
⏱️ 10 min•🌡️ 350 - 4
For the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the egg and beat on low speed until just combined and smooth. Do not overmix.
⏱️ 10 min - 5
Pour the cheesecake filling over the cooled graham cracker crust in the baking pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until the edges are set and the center has a slight jiggle. Do not overbake. Remove from oven and let cool completely on a wire rack. Once cooled, transfer to the refrigerator to chill for at least 2 hours, or until firm.
⏱️ 25 min•🌡️ 350 - 7
For the Strawberry Topping: In a medium saucepan, combine quartered strawberries, maple syrup, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and the strawberries soften, about 8-10 minutes. Use a potato masher or fork to mash the strawberries to your desired consistency. Remove from heat and let cool completely.
⏱️ 15 min - 8
Once the cheesecake is thoroughly chilled and firm, use the parchment paper overhang to lift it out of the pan and onto a cutting board. Cut the cheesecake into 4 equal bars (or 8 smaller bars if preferred).
⏱️ 5 min - 9
Using a small spoon, carefully scoop out a shallow trench along the center of each cheesecake bar. This will create a well for the strawberry topping. Transfer the cooled strawberry topping to a piping bag fitted with a star tip (or a Ziploc bag with a corner snipped off). Pipe the strawberry topping into the trenches of each bar.
⏱️ 10 min - 10
For the Drizzle: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, melt in a double boiler. Drizzle the melted white chocolate decoratively over the strawberry topping and cheesecake bars.
⏱️ 3 min - 11
Serve immediately or refrigerate until ready to enjoy. Store leftover bars in an airtight container in the refrigerator.