Strawberry Drizzle Philadelphia Cheesecake Bars offer a luxurious twist on a classic dessert. These elegant cheesecake squares feature a velvety vanilla filling over a buttery graham cracker crust, topped with a fresh strawberry glaze and a delicate white chocolate drizzle. Perfectly balanced between rich and fruity, they are ideal for sharing at gatherings or enjoying as a refined treat at home.
Why You’ll Love This Recipe
- Creamy texture: The Philadelphia cream cheese creates an ultra-smooth, rich cheesecake base.
- Elegant presentation: Strawberry glaze and white chocolate drizzle give a refined, bakery-quality finish.
- Perfectly portioned: These bars are easy to cut and serve—great for entertaining or gifting.
- Homemade freshness: The strawberry topping is made from real fruit for authentic flavor.
- Simple ingredients: Uses common pantry and fridge staples without sacrificing taste.
- Make-ahead friendly: Chill time allows for convenient preparation in advance.
- Balanced flavor: Sweet vanilla cheesecake contrasts with tangy berries and crunchy crust.
- Customizable: Easily switch up the fruit topping or crust to suit your taste.
- Family favorite: Loved by kids and adults alike for its classic, comforting flavor.
- Summer-ready: Light and fruity, perfect for warm-weather occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- graham cracker crumbs
- unsalted butter, melted
- sugar
For the Cheesecake Filling:
- cream cheese, softened
- eggs
- vanilla extract
- salt
- sugar
For the Strawberry Topping:
- ripe strawberries, chopped
- water
- lemon juice
- cornstarch
- sugar
For the White Chocolate Drizzle:
- white chocolate wafers or chips
Directions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar. Press into the base of the dish to form a crust.
- Bake crust for 10 minutes. Let cool.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar, eggs, vanilla extract, and salt. Mix until creamy and well combined.
- Pour the cheesecake filling over the cooled crust. Smooth the surface evenly.
- Bake for 30–35 minutes, or until the center is just set.
- Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To make the strawberry topping, combine strawberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat until the berries soften.
- Stir in cornstarch and simmer until the mixture thickens into a glaze. Let cool completely.
- Melt white chocolate in a double boiler or microwave in short bursts, stirring until smooth.
- Slice the chilled cheesecake into bars. Spoon strawberry glaze on each bar and drizzle with melted white chocolate before serving.
Servings and timing
Servings: 12 bars
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 5 hours (includes chilling)
Calories: Approximately 380 kcal per bar
Variations
- Berry switch: Try using raspberries or blueberries in place of strawberries for a new twist.
- Chocolate crust: Replace graham crackers with crushed chocolate cookies.
- Citrus boost: Add lemon zest to the cheesecake filling for a brighter flavor.
- Nutty topping: Sprinkle chopped pistachios or almonds on top for texture.
- Mini bars: Make in a mini muffin tin for bite-sized treats.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze bars (without glaze or drizzle) in a single layer, wrapped tightly, for up to 2 months. Add toppings after thawing.
- Reheating: Not recommended. Serve chilled for the best texture and flavor.
FAQs
Can I use frozen strawberries for the topping?
Yes, but thaw and drain them first to avoid excess liquid in the glaze.
How do I melt white chocolate without burning it?
Use a double boiler or microwave in short 20-second bursts, stirring frequently.
Can I make these bars gluten-free?
Yes, substitute gluten-free graham crackers for the crust.
How can I tell when the cheesecake is set?
The center should jiggle slightly but not appear wet. It will firm up more as it cools.
Can I use low-fat cream cheese?
You can, but the texture will be less creamy and rich than with full-fat cream cheese.
Can I make these ahead of time?
Yes, they’re ideal for making the day before serving.
How long does the strawberry glaze last?
Store unused glaze in the refrigerator for up to 3 days.
Do I need to strain the glaze?
No, but for a smoother texture, you can strain out strawberry seeds after cooking.
Can I use a different pan size?
An 8×8 inch pan yields ideal thickness, but a 9×9 inch pan can be used for slightly thinner bars.
What’s the best way to slice clean bars?
Use a sharp knife dipped in hot water and wiped clean between cuts.
Conclusion
Strawberry Drizzle Philadelphia Cheesecake Bars offer a refined twist on a classic dessert with their silky vanilla cheesecake, golden crust, and fruity glaze. Easy to prepare and visually impressive, they make a perfect treat for everything from potlucks to special celebrations. With their beautiful presentation and vibrant flavor, these cheesecake bars are sure to become a favorite at your dessert table.
PrintStrawberry Drizzle Philadelphia Cheesecake Bars
These creamy cheesecake bars rest on a buttery graham cracker crust and are topped with a fresh strawberry glaze and elegant white chocolate drizzle. Each bite delivers rich vanilla cheesecake balanced with tart berries and a golden crunch.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
- 2 packets (16 oz) cream cheese, softened
- 2 eggs
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 cup sugar
- 2 cups ripe strawberries, chopped
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/8 cup sugar
- 1 cup white chocolate wafers or chips
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the base of the dish to form a crust. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and salt. Mix until creamy and lump-free.
- Pour cheesecake mixture over the cooled crust and smooth the top. Bake for 30–35 minutes, until just set. Let cool, then refrigerate for at least 4 hours or overnight.
- In a saucepan, combine strawberries, sugar, lemon juice, and water. Cook over medium heat until berries soften.
- Stir in cornstarch and simmer until the mixture thickens into a glaze. Cool completely before using.
- Melt white chocolate wafers in a double boiler or microwave in 20-second bursts, stirring until smooth.
- Cut chilled cheesecake into bars, top with strawberry glaze, and drizzle with white chocolate before serving.
Notes
- Use parchment paper for easy removal and clean edges when slicing.
- Chill bars thoroughly for best texture and clean cuts.
- Fresh or frozen strawberries can be used for the topping.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg