Copycat Philadelphia Cheesecake Bars
I can’t be the only one who was obsessed with those now-discontinued Philadelphia Cheesecake Snack Bars when they were a kid. My mom introduced me to them when they first came out, and together we would go to our local Publix and pick up two boxes at a time because they were just that good. I’m not sure when exactly Philadelphia stopped making their delicious cheesecake bars, but I know the world has been a much darker place since then.
Those wonderful bars have slipped in and out of my memories over the years. They most recently came to mind when my friend shared a BuzzFeed article about your favorite snack foods that you can’t get anymore. As soon as I scrolled on the Philadelphia Cheesecake Bars, I was hit with a wave of nostalgia. So I decided to recreate them in my kitchen, and relive the glory days of the early aughts.
This copycat recipe is super easy to make, it’s a wonder I haven’t tried this sooner. The recipe starts with a classic graham cracker crust, followed by a very simple homemade cheesecake filling. I made the strawberry topping from scratch because making food from scratch is fun for me – but you can always go the store bought route if you’re short on time or strawberries. Finally, the whole thing is finished off with a swish of white chocolate drizzle. So, so good. And the best part is, these seriously taste like the real thing.
I hope this Philadelphia Cheesecake Bars copycat recipe brings you as much joy as it did for me. When you take a bite, you’ll taste why.
- 1 1/2 c graham cracker crumbs
- 6 TBS unsalted butter
- 1/3 c white sugar
- 16 oz Philadelphia cream cheese, softened
- 1/2 c white sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 200 grams strawberries
- 1/4 c white sugar
- 1 TBS cornstarch
- 1 TBS lemon juice
- 1/2 c water
- 1/2 c white chocolate chips
- Preheat the oven to 300 degrees. Line a baking dish with parchment paper (mine is 8x8)
- Mix all ingredients together in a bowl, and press into the pan.
- Bake for 10 minutes. Remove and let cool slightly as you work on the cheesecake.
- Preheat oven to 325 degrees.
- Beat cream cheese, sugar, and vanilla in a bowl until blended. Add eggs, one at a time, beating after each addition.
- Pour mixture into crust. Bake for about 40 minutes, and let cool.
- Refrigerate for 1 hour.
- Meanwhile, place all strawberry ingredients in a saucepan over medium-low heat.
- Bring mixture to a simmer. Mash strawberries with a fork until they incorporate into the liquid. Continue stirring and checking on the strawberries as it cooks down. Filling should reach jam consistency after about 20 minutes. You'll know it's ready once it thickens enough to coat the back of a spoon.
- Remove from heat and allow to cool.
- Once cheesecake has cooled, remove from refrigerator. Slice into 12 bars.
- Using a melon baller (or a spoon), scoop out the middle of each bar so there is a well in the center. You shouldn't take out so much that you reach the crust, just skim it a bit.
- Spoon strawberry filling into the center.
- Place white chocolate chips in a bowl and microwave at 20 second increments until melted, stirring after each pause. Use a fork to drizzle melted chocolate on top of cheesecake bars.