Strawberry Cheesecake Bars Finished | The Squeaky Mixer
| | | |

Copycat Philadelphia Strawberry Cheesecake Bars

This recipe is a copycat version of the Kraft Philadelphia Cheesecake Bars that they used to make when I was a kid. They. Were. Bomb. And lucky for you and me, so is this copycat recipe πŸ™‚ I know for a fact that I will never go back to regular cheesecake – this is the way to go!

Strawberry Cheesecake Bars Finished | The Squeaky Mixer

Strawberry Cheesecake Bars Broken Down

Starting at the base of these delicious bars is a toasty, golden graham cracker crust. On top is a rich and creamy cheesecake that is smooth and will absolutely melt in your mouth. In the very center of each bar in a little hallowed out strip, is a strawberry compote made with fresh strawberries of course. Lastly, a white chocolate drizzle to tie everything together. Bottom line – these Strawberry Cheesecake Bars are to die for.

Strawberry Cheesecake Bars | The Squeaky Mixer

Assembling The Strawberry Cheesecake Bars

Once the cheesecake has been baked and cooled, cut them into even bars then use a spoon to carve out a strip down the center of each one for the strawberry compote to go. Start by carving out a small amount of cheesecake then work your way down to carve enough out to be able to place the strawberry filling in. You don’t want to scrape all the way down to the crust – just enough for the strawberry center to sit nicely in each bar.

Strawberry Cheesecake Bars | The Squeaky Mixer
Strawberry Cheesecake Bars | The Squeaky Mixer

I hope that you enjoy this recipe as much as I do! As always, please share your results with me on social media by tagging me @thesqueakymixer so I can see all of your beautiful creations πŸ™‚

Strawberry Cheesecake Bars

4 from 111 votes
Recipe by Maddison Koutrouba –


Cooking time


Cook Mode

Keep the screen of your device on.


  • 1 1/2 cups 1 1/2 graham cracker crumbs

  • 1/2 cup 1/2 unsalted butter, melted

  • 16 oz 16 cream cheese, softened

  • 1/2 cup 1/2 sugar

  • 1/4 cup 1/4 sour cream

  • 2 tsp. 2 vanilla extract

  • 2 2 eggs, room temperature

  • Strawberry Compote
  • 1 3/4 cups 1 3/4 fresh strawberries chopped

  • 5 Tbsp. 5 sugar

  • 3 Tbsp. 3 water

  • 1/2 Tbsp. 1/2 lemon juice

  • 2 tsp. 2 cornstarch

  • White Chocolate Drizzle
  • 1/4 cup 1/4 white chocolate


  • Preheat the oven to 350 degrees F. and line a 9″ x 9″ pan with parchment paper and lightly grease with non-stick spray. Set aside.
  • In a medium sized bowl, use a silicone spatula to combine the graham cracker crumbs and melted butter. Transfer this mixture to the prepared baking pan then use a measuring cup to press the crust firmly and evenly in the pan. Set aside.
  • To make the cheesecake mixture, use an electric mixer or stand mixer fit with the paddle attachment to combine the cream cheese, sugar, sour cream, and vanilla together until there are no lumps and the mixture is nice and smooth. About 2 minutes.
  • Add in the eggs one at a time, mixing between each addition.
  • Pour the cheesecake mixture on top of the prepared pan and graham cracker crust. Bake for 40-45 minutes or until the top is barely jiggly and the sides are lightly golden brown. Allow the cheesecake to cool completely (up to 3 hours or overnight).
  • To make the strawberry compote, combine all of the ingredients in a medium sized pan and bring to a bubble over medium heat. Use a silicone spatula to mix every few minutes. Cook for 10 minutes then transfer to a heat proof bowl and cover tightly and place in the fridge to cool down.
  • Once the cheesecake is completely cooled, remove from the pan and slice into even bars. Feel free to trim the edges off if they are slightly brown.
  • Use a spoon to carve out a strip of cheesecake to allow the strawberry compote to sit. You don’t want to carve too deep near the crust. Just enough as shown in the pictures above.
  • Spoon the strawberry filling in the center of each cheesecake bar.
  • Melt the white chocolate in 30 second intervals mixing between each until the mixture is melted and smooth.
  • Using a spoon or piping bag, drizzle the white chocolate on top of each bar.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Making this now! I am just not taking the time to cut and spoon out the center and etc. just making it into one cake! Looks delicious and I can not wait.

    1. I have not tried this but I don’t see why it shouldn’t work πŸ™‚ Just keep in mind when doubling the recipe and using a different sized pan that the layers might be a tad thinner or thicker depending on the distribution so I would just pay extra attention to the layering process to ensure the best result! I hope this helps!!

      1. I made it in a 9×13 pan. It came out great! I had ran out of strawberries in the freezer so I used blueberries, surface a little water and corn starch.

        1. I doubled the recipe and fixed it in a 9×13 pan. I didn’t have any strawberries in the freezer so I used blueberries. It was great!

  2. Can I leave the strawberry filling in the fridge till tomorrow. I am putting cheesecake in fridge over night!! I think it all should be good! I can’t wait to try

    1. Hi there! I have not tried this recipe with lemon juice so I am not sure that it would yield the exact outcome. I’m sure 1-2 tsp. would not effect the batter greatly.

      1. So good! I pureed the strawberry filling because I don’t like chunky fruit. Definitely brought me back to my childhood.