strawberry cheesecake bars

These Easy Strawberry Cheesecake Bars are so simple and makes for a perfect dessert for a crowd. You will need just a few ingredients and little time to whip up this tastiness.

Easy Strawberry Cheesecake Bars

Graham Crackers

Butter

Sugar (1/2 + 1/2)

oz softened Cream Cheese

Vanilla

42 0z Strawberry Pie Filling (2 21 oz can)

Preheat oven to 400.

Grease 13x9 baking dish.

Mix together graham cracker crumbs, melted butter and 1/2 cup sugar until blended.

Press mixture into prepared dish firmly to form crust.

Bake 10 minutes until edges are browned

Allow to completely cool.

Beat together cream cheese, remaining 1/2 cup sugar and vanilla until blended and creamy.

Fold in whipped topping until combined.

Spread mixture into cooled crust. Chill in freezer or refrigerator for 10-15 minutes.

Spoon/spread strawberry topping on top of cream cheese layer.

Refrigerate for at least 2 hours.

These easy Philadelphia Cheesecake Bars are the perfect copycat of the original Philadelphia Snack Bars! Creamy cheesecake filling, buttery graham cracker crust, and the best fresh strawberry topping. Plus they’re simple to make and avoid all the hassle of a full cheesecake.

The BEST Philadelphia Cheesecake Bars (Snack Bars)

graham cracker crumbs (about 11 full crackers)

butter (melted)

(8 oz) pkgs cream cheese (softened)

sugar

sour cream

vanilla extract

eggs (room temperature)

strawberries (chopped)

tbsp sugar

water

lemon juice

cornstarch

white chocolate chips

Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with a parchment sling. Then spray with baking spray.

In a medium bowl, combine the crumbs and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.

In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well.

Add the eggs and combine on low speed until just combined. Don&#39;t overmix.

Pour filling over the crust. Bake for 30-40 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.

While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. Remove from the heat and allow to cool.

Topping

Once cool, slice the cheesecake bars into 8-10 even slices using a large, sharp knife.

Using a spoon or offset spatula, add strawberry sauce on top of each bar, pushing it to the edge.  OPTIONAL: If you want the original Philadelphia Snack Bar style, see the notes for how to create a well in the center of the bar.

In a microwave safe bowl, melt the white chocolate in 20 second increments, stirring between each until smooth. Pour the melted chocolate into a zipper bag and cut a tiny hole in the corner. Drizzle the chocolate over the bars and serve.

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Assemble

Strawberry Cheesecake Bars feature all of the beauty of cheesecake in bar form! These cheesecake bars are perfectly sweet and irresistible.

Strawberry Cheesecake Bars Recipe (Real Strawberry Filling)

graham cracker crumbs

butter

cream cheese

strawberries

brown sugar (packed)

old fashioned oats

salt

cinnamon

unsalted butter

Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper and set aside.

Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.

Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.

While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.

Add the strawberries and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has started to form.

In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.

Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.

Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.

Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.

I made these strawberry cheesecake bars and they were fantastic! I added a sprinkle of extra cinnamon to the oatmeal crumble for a bit more flavor.

Wow, these strawberry cheesecake bars were a breeze to whip up! Donna and Chad always have the best recipes.

This cheesecake was easy to make and absolutely delicious! They whole pan was gone in seconds!

Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give you a sweet treat in every bite, perfect for any occasion!

Strawberry Cheesecake Bars

unsalted butter, (melted)

(50 g) granulated sugar

each) cream cheese, (room temperature)

eggs, (room temperature)

(67 g) granulated sugar

(332 g) strawberries

¾ cup (94 g) all-purpose flour

(50 g) light brown sugar, (packed)

Preheat oven. Line baking dish with parchment paper.

Preheat oven to 350°F.  Line a 9x9-inch baking dish with parchment paper, including up the sides.

Make crust. Press into lined pan.

In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until it resembles wet sand. Press into the lined baking dish.

Beat filling mixture. Spread over crust.

In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.

Top with strawberries.

Whisk together crumble topping ingredients.

In a medium bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until a crumbly dough forms.

Sprinkle crumble topping over strawberries.

Sprinkle the crumble topping evenly over the strawberries.

Bake.

Let cool before chilling in the refrigerator to set.

Transfer to a wire rack and let cool completely (about 1 hour). Then, transfer to the refrigerator until chilled, another hour. Serve chilled.

This Recipe was Easy &amp; as we say in Hawaii turned out Ono. Absolutely Love giving myself a challenge on trying a New Recipe. Step outside the comfort Zone while in the kitchen. 
Mahalo for sharing this recipe with us to make. It’s a KEEPER!!! Hubby has been waiting for me to make Cheesecake Again &amp; I’ve Done it.

Made exactly as directed and these bars were absolutely delicious! Thanks for the recipe! Definitely a keeper!

I love your recipes they are so easy and delicious!

I doubled everything! Small family but love this recipe. Thank you so much from the whole family.

Great recipe, came out fantastic. Must make. Easy to follow.

In terms of cheesecake this was an easy recipe and came out beautifully

https://content.jwplatform.com/videos/AEjxfU5q.mp4

Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered with fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give these bars a delicious bite every time, perfect for any occasion!

These easy no bake strawberry cheesecake bars are irresistibly creamy and swirled with fresh strawberry jam. Whip up these luscious no bake cheesecake bars for the perfect summer dessert!

No Bake Strawberry Cheesecake Bars

strawberries (fresh

Tablespoons Karo® Light Corn Syrup

unsalted butter, melted

cream cheese, room temperature

Karo® Light Corn Syrup

Line an 8 x 8 square pan with parchment paper on all sides and set aside.

First, make the strawberry swirl. Combine the strawberries and corn syrup in a small saucepan over medium heat. Using a wooden spoon stir the strawberries and corn syrup together, breaking down the strawberries as they cook. Stir the mixture as it cooks, cooking until the strawberries and corn syrup have reduced and thickened, about 10 minutes. Transfer the strawberry syrup to a container and place in the fridge to chill while you make the other layers.

In a mixing bowl, combine the graham cracker crumbs, melted butter andKaro® Light Corn Syrup. Stir all the ingredients together until combined. The mixture should resemble wet sand. Press the graham cracker crust into an even layer in your prepared pan.

Make the cheesecake layer. In a clean bowl combine the softened cream cheese, powdered sugar, Karo® Light Corn syrup, vanilla and salt. Use a large fork or a wooden spoon to mix everything together until combined and smooth. Scrape down the sides of the bowl and carefully fold in the whipped topping until completely combined. Do not over mix. The cheesecake will be light and creamy, but will firm up in the fridge.

Spoon the cheesecake over the graham cracker crust, using a rubber spatula to spread it into an even layer. Spoon dollops of the strawberry syrup on top of the cheesecake and use a butter knife to create big swirls. Don’t over swirl the cheesecake.

Cover the pan tightly with plastic wrap and set in the fridge overnight to set. When ready to serve, use a clean sharp knife to slice into 16 squares. Serve cold!

What a beautiful, cool❄️, summer dessert! My mouth is watering for a no bake cheesecake now!

Grsat quick dessert as you write, thank you, love the pictorial walkthrough too

Hello, it looks so refreshing! is there no need to add things like gelatin or agar Agar to set it?

these were amazing! so simple and so yummy- will definitely be making again!

Maybe it’s all the corn syrup but I felt it was way too sweet and didn’t taste like cheesecake. The Graham cracker crust also turned out hard with a very weird texture after I added the corn syrup.

If you&#039;re a fan of cheesecake, you&#039;re going to love these simple Strawberry Cheesecake Bars! Made with a graham cracker crust, cream cheese filling and topped with a simple strawberry compote, they&#039;re like classic cheesecake but even easier to whip up.

graham crackers

plain cream cheese (room temperature)

Greek yogurt

tsp vanilla extract

Preheat oven to 350° and line an 8x8 baking dish with parchment paper; set aside.

For the crust: Add graham crackers and sugar to your food processor and pulse for 20 seconds. Then, add the melted butter in through the top and continue pulsing until combined. Transfer the mixture to the prepared baking pan and use your hands to press the crust down into the pan.

For the strawberry topping: Next, add the strawberries, sugar and lemon juice to a small saucepan and bring them to a boil. Then, reduce heat to a simmer and simmer for 5-10 minutes, using a wooden spoon to help break down the strawberries; set aside to cool a bit.

For the cheesecake layer: Add the cream cheese, yogurt, egg, sugar, and vanilla to a large bowl and mix with a hand or stand mixer until smooth.

Scoop the cheesecake mixture out onto the graham cracker crust and smooth it out. Then, use a small spoon to dollop HALF of the strawberry compote overtop and swirl it around (NOTE: start with half, then add more if you&#39;d like).

Place the pan in the oven and bake the bars for 30 minutes. Remove them from the oven and wait 15 minutes before transferring them to the refrigerator for at least 1 hour to allow them to cool completely. Slice and enjoy!

These rocked😀🤟perfect snack for when my insulin is low

These are sinfully delicious.  The yogurt, whether plain or vanilla, is a fine addition to these creamy, rich bars.  I'm making for the second time tomorrow to show off to some friends at Thanksgiving! (I am using melted strawberry preserves for the topping.)

I didn’t have Greek yogurt so used vanilla yogurt and they were delicious!  I baked them for 30 minutes but they came out a little soft.

Didn’t have graham crackers so made these with an Oreo crust. Was out of sugar so used a squeeze of honey and they were plenty sweet with the crust and fruit anyway. I make cheesecake desserts a lot and my son declared these have been the best yet.

The flavors were great, but the graham cracker crust stuck to the parchment paper. Should I had baked it first?

These are so yummy and easy to make! My friend who doesn’t even like cheesecake absolutely loved them. Thanks for the recipe! #TAEcookingchallenge

These are so delicious! I love the addition of Greek yogurt in the filling also. I was short a few graham crackers so I added some pretzels to the crust for a sweet and salty kick. They are so easy to make and were a winner with everyone that tried them!
#TAEcookingchallenge

Hi Erin,
I made these for our 4th of July barbecue.  They were delicious!  My only comment would be to increase the sugar in the cheesecake filling.  
Thanks,
Susannah

https://www.youtube.com/watch?v=cZNSocepAXc

https://thealmondeater.com/strawberry-cheesecake-bars/
///
If you're a fan of cheesecake, you're going to love these simple Strawberry Cheesecake Bars! Made with a graham cracker crust, cream cheese filling and topped with a simple strawberry compote, they're like classic cheesecake but even easier to whip up.

Dessert doesn't get better than these easy strawberry cheesecake bars. They're everything you love in the classic dish, only served in convenient squares.<br>

strawberries,

full-fat cream cheese,

Make the strawberry topping: In a medium saucepan, combine the chopped strawberries, (1/4 cup) sugar, cornstarch, and lemon juice. Stir well and bring to a boil, then reduce the heat and simmer for 5-10 minutes, stirring frequently. When the mixture has thickened and the strawberries have softened, remove from the heat and set aside to cool.

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a 9x13-inch baking pan with parchment paper. Set aside.

Make the crust: In a medium bowl, mix the graham cracker crumbs with (1/4 cup) sugar and melted butter until it resembles wet sand. Press the mixture evenly into the prepared pan, bake for 10 minutes, then set aside to cool.

Make the filling: In a large bowl, beat the cream cheese and (1/2 cup) sugar until smooth and creamy, about 2 minutes. Scrape the bottom and sides of the bowl and beat again until smooth.

Gently mix in the sour cream, egg, and vanilla until combined. Pour the cheesecake filling over the cooled crust and spread into an even layer.

Dollop spoonfuls of the cooled strawberry mixture over the cheesecake and use a knife or skewer to gently swirl the strawberries into the cheesecake.

Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.

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