Copycat Philadelphia Strawberry Cheesecake Snack Bars

📝 Ingredients

• 16 ounces cream cheese, at room temperature
• 1 1/2 cups graham cracker crumbs
• 2 cups white sugar, divided
• 1/2 cup butter
• 2 large eggs, beaten, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 tablespoon plus 1 teaspoon vanilla bean paste or extract
• 1/4 teaspoon salt
• 1 1/2 cups strawberries, diced
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• 1/4 cup white chocolate, melted and cooled

👨‍🍳 Instructions

1. Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch baking pan with parchment paper.
2. For cheesecake crust, combine graham cracker crumbs with 4 tablespoons sugar, mix well, then add melted butter. Mix until all crumbs appear wet. Pour crust into the prepared pan and press flat against the bottom.
3. Bake crust in the preheated oven for 10 minutes to set. Remove and allow crust to cool while making cheesecake.
4. Preheat the oven to 315 degrees F (157 degrees C).
5. For cheesecake, beat cream cheese with an electric mixer until smooth. Add 1/2 cup plus 2 tablespoons sugar and mix well. Beat in 1 tablespoon vanilla, sour cream, and salt. Whisk 2 eggs in a bowl, and mix manually into cream cheese mixture (this introduces less air into the batter). Pour cheesecake batter onto cooled crust. Tent cheesecake pan with foil.
6. Bake cheesecake in the preheated oven for 30 to 35 minutes; remove tent and rotate pan halfway through baking.
7. Meanwhile, for strawberry filling, combine half of the diced strawberries and 1/4 cup sugar in a small saucepan over medium-low heat. Heat until strawberries produce juice and come to a bubble, reducing a little. Dissolve cornstarch in cold water; stir into the pan. Cook for 10 minutes, stirring a few times, then remove from heat and add remaining 1 teaspoon vanilla extract and remaining strawberries (for a pop of freshness). Transfer to a heatproof bowl. Refrigerate for 4 hours or up to overnight.
8. Remove cheesecake from the oven and allow to cool for 15 minutes. Use a knife to loosen edges from the sides of the pan. Continue to cool at room temperature for 1 to 2 hours more, then transfer to the refrigerator. Refrigerate 4 hours or up to overnight.
9. Remove chilled cheesecake from pan and cut into 6 to 8 rectangles (one cut in half horizontally and 2 to 3 even vertical cuts). Feel free to remove edges of cheesecake before cutting into bars.
10. Use a spoon to carve out a shallow strip of cheesecake in the center of each bar, not as deep as the crust. Add the strawberry filling to the strip.
11. Place white chocolate in a microwave-safe bowl and microwave in 30 second intervals until completely melted. Cool white chocolate and add to a piping bag or resealable plastic bag, cut the tip, and drizzle white chocolate on top of each bar.

💡 Notes & Tips