Strawberry Cheesecake Bars Finished | The Squeaky Mixer
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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. 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.

Fresh VS. Frozen Strawberries For Compote

When it comes to making the strawberry compote for your cheesecake bars, both fresh and frozen strawberries can be used with a perfect end result. Fresh strawberries offer a vibrant flavor and juicy texture, while frozen strawberries provide convenience and year-round availability. Ultimately, the choice between fresh and frozen strawberries comes down to personal preference and what’s readily available to you. It’s also important to note that frozen strawberries often come whole. THey may need to be broken down once they’ve cooked and have softened.

Why Were Strawberry Cheesecake Bars Discontinued?

Philadelphia Strawberry Cheesecake Bars were once a well-known and popular treat, but unfortunately, they were discontinued, leaving many fans, myself included, disappointed. The exact reasons for their discontinuation are not known for sure but it’s possible that changes in consumer preferences, production costs, or marketing strategies played a role. But, fear not! With this homemade copycat recipe, you can enjoy the same delicious flavors right in your own kitchen whenever you want!

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.

How To Store Cheesecake Bars

To keep your strawberry cheesecake bars fresh and delicious, store them in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the bars in a freezer-safe container for up to three months. Just be sure to thaw them in the refrigerator before serving.

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

How To Make Strawberry Cheesecake Bars

In this blog post, I am going to guide you through the step-by-step process of creating these delectable cheesecake bars that will have you coming back for more.

  1. Crust Preparation: Combine graham cracker crumbs with melted unsalted butter until well mixed. Press the mixture into the bottom of a baking pan to form a crust.
  2. Cream Cheese Filling: In a mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined. Beat in eggs, one at a time, until the mixture is smooth and creamy.
  3. Pour and Bake: Pour the cream cheese mixture over the prepared crust in the baking pan. Smooth the top with a spatula. Bake in a preheated oven until the cheesecake is set and the edges are lightly golden brown.
  4. Strawberry Compote: Meanwhile, prepare the strawberry compote by combining fresh strawberries, sugar, water, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the strawberries break down and the mixture thickens. Let it cool slightly before spreading it over the baked cheesecake layer.
  5. Chill and Serve: Allow the cheesecake bars to cool completely in the pan, then refrigerate for several hours or overnight until fully set. Once chilled, cut into bars and drizzle with melted white chocolate for an extra touch of sweetness.

Recipe Tips

  • For the perfect creamy texture, make sure your cream cheese is softened to room temperature before mixing.
  • Be careful not to overmix the cheesecake batter, as this can lead to a dense or tough texture. Mix until just combined for a smooth and creamy filling.
  • For a more intense strawberry flavor, consider using frozen strawberries in the compote. Frozen strawberries tend to have a more concentrated flavor than fresh ones, making them ideal for cooking and baking.

Strawberry Cheesecake Bars

Recipe by Maddison Koutrouba –
4.8 from 244 votes


Cooking time


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  • 1 1/2 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 16 oz cream cheese, softened

  • 1/2 cup sugar

  • 1/4 cup sour cream

  • 2 tsp. vanilla extract

  • 2 eggs, room temperature

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

  • 5 Tbsp. sugar

  • 3 Tbsp. water

  • 1/2 Tbsp. lemon juice

  • 2 tsp. cornstarch

  • White Chocolate Drizzle
  • 1/4 cup 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 it from the pan and slice it 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.


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    1. Hi there – this recipe does require baking. Since this is a copycat version of a popular discontinued treat I recommend using this recipe however if you decide to use a no-bake cheesecake recipe just note that the end result will not be exactly the same πŸ™‚

  1. I never had the Philadelphia bars so I can’t compare but these are very good! I made them to use up some leftover blueberries so can confirm you can sub in the same amount of blueberries for strawberries. I did puree my sauce after cooking and cooling it. I also had about half of the sauce leftover, so you may not need the whole batch.

  2. Great recipe, delicious. Made some to give as a gift for my neighbor. I hope they enjoy UT as much as we did.

  3. 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!

  4. 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.

          1. Hi Laura, I do not puree the fruit after cooking. They’re chopped up prior to cooking so they aren’t in big pieces. Then it’s scooped perfectly in the center of the cheesecake!