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Strawberry Drizzle Philadelphia Cheesecake Bars

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper.
  2. 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.
  3. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and salt. Mix until creamy and lump-free.
  4. 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.
  5. In a saucepan, combine strawberries, sugar, lemon juice, and water. Cook over medium heat until berries soften.
  6. Stir in cornstarch and simmer until the mixture thickens into a glaze. Cool completely before using.
  7. Melt white chocolate wafers in a double boiler or microwave in 20-second bursts, stirring until smooth.
  8. 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

Find it online: https://yumfoodusa.com/strawberry-drizzle-philadelphia-cheesecake-bars/