These Philadelphia Strawberry Cheesecake Bars feature a buttery graham cracker crust layered with a creamy Philadelphia-style cheesecake filling and topped with vibrant strawberry sauce. They’re like holding a strawberry cheesecake in bar form—easy to serve, stunning to share, and amazingly delicious.

Why You’ll Love This Recipe

I love how effortlessly these bars combine tangy cheesecake flavor with sweet fresh strawberries. They’re both elegant and snackable, perfect for gatherings or a quick dessert fix. It’s easier to slice and serve than a whole cheesecake, but still gives me all that rich, creamy satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese (such as Philadelphia), softened
Granulated sugar
Eggs
Vanilla extract
Sour cream or heavy cream (optional for extra creaminess)
Fresh strawberries, hulled and sliced
Granulated sugar or berry jam for topping
Cornstarch (if thickening the strawberry topping)
Lemon juice (to brighten the strawberry layer)

Directions

I preheat the oven and line a baking pan with parchment paper.
I mix graham cracker crumbs with melted butter, press them firmly into the pan to form a solid base, then bake briefly until set.
I beat softened cream cheese with sugar until light and fluffy, then mix in eggs one at a time, adding vanilla and sour cream if I’m using it.
I pour the cheesecake mixture over the warm crust and smooth the top evenly.
I bake the bars until the edges are set and the center is slightly jiggly—then allow them to cool gradually.
For the strawberry topping, I simmer sliced strawberries with sugar, a squeeze of lemon juice, and a bit of cornstarch or jam until it thickens gently. I cool it slightly.
I spread the strawberry mixture over the cooled cheesecake layer, ensuring it’s even.
I chill the bars thoroughly—several hours or ideally overnight—before slicing into perfect squares.

Servings and Timing

These bars make about 12–16 servings, depending on slice size.

Prep time: ~15 minutes
Bake time: ~25–30 minutes
Chill time: Minimum 4 hours, preferably overnight
Total time: ~4 hours 45 minutes (with active prep ~45 minutes)

Variations

Mini cheesecake bites: I bake them in a mini muffin tin for handheld versions.
Mixed berry swirl: I blend raspberries or blueberries into the strawberry topping before chilling.
Chocolate crust: I replace graham cracker crumbs with chocolate cookie crumbs for a richer base.
Lemon cheesecake: I add lemon zest to the batter for a citrusy twist that brightens the cream cheese layer.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 4 days.
Since they’re best served chilled, I don’t reheat them—if they’ve chilled too firmly, I let them sit at room temperature for 10 minutes to soften slightly before serving.

FAQs

What’s the best dish size for these bars?

I usually use a 9×13-inch pan for thinner bars, or an 8×8-inch pan for thicker, more indulgent slices.

Can I make these without eggs?

I’ve replaced eggs with a bit of cornstarch or Greek yogurt before—texture changes slightly, but it still holds together nicely.

How can I make the strawberry layer ahead?

I often prepare the strawberry topping a day ahead and keep it chilled. I bring it to room temperature before spreading on the cheesecake layer when it’s set.

Can I use frozen strawberries?

Yes—I thaw and drain them first to remove excess liquid, then gently cook them into the topping as usual.

Are these bars freezer-friendly?

I freeze uncut or cut bars in a single layer with parchment in between for up to 2 months. I thaw overnight in the fridge before serving, then add the strawberry layer afterward if I stored it separately.

Conclusion

I adore these Philadelphia Strawberry Cheesecake Bars because they’re creamy, fruity, and fun to serve. They capture classic cheesecake flavor in an easy-to-serve bar format, and the strawberry topping is a bright, sweet finishing touch. Whether I’m making them for a crowd or treating myself, they always steal the show.

Olivia