Strawberry Cheesecake Bars

These Strawberry Jam Filled Cheesecake Bars are my take on the nostalgic Philadelphia Cream Cheese Cheesecake Bars that I adored as a kid! Although they were sadly discontinued, this recreation has the same creamy, dreamy flavor with homemade strawberry jam and a drizzle of white chocolate but EVEN BETTER. Trust me, each bite is a trip down memory lane!

The Crust

To start, prepare the crust by mixing fine graham cracker crumbs with melted unsalted butter and granulated sugar. The goal is to achieve a wet sandy texture where all the crumbs are evenly moistened by the butter. This mixture should be pressed firmly into the bottom of a square baking pan lined with parchment paper, leaving some overhang for easy removal later. I recommend using the bottom of a measuring cup or a flat-bottomed glass to press the crumbs down evenly and tightly, ensuring a solid base that will hold up well when cut into bars. Unlike traditional cheesecake recipes, we’re skipping the pre-bake step for the crust here, making the process a bit simpler. For added texture, consider mixing in a tablespoon of finely chopped nuts if you’d like.

The Cheesecake

For the cheesecake layer, begin by making sure your cream cheese is at room temperature; this will make it easier to beat and help avoid lumps. Beat the cream cheese with the sugar in a large mixing bowl until it’s smooth and creamy. Add in all-purpose flour, which will help stabilize the cheesecake and give it a slightly firmer texture. Mix until well combined. Next, incorporate sour cream, heavy cream, salt, and vanilla extract. These ingredients add a rich, velvety texture and taste to the cheesecake. Finally, add the eggs one at a time, mixing on low speed just until each one is incorporated. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks during baking.

If you think you incorporated some air into the batter, here’s a TIP! Hit the sides of the bowl or bang it on the counter to pop any air bubbles.

Baking the Cheesecake

Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. To ensure an even layer, you can gently tap the pan on the counter a few times to release any air bubbles. Bake the cheesecake in a preheated oven until the center is set but still slightly jiggly when you gently shake the pan. This slight jiggle ensures that the cheesecake remains creamy not UNDERbaked. Once baked, turn OFF the oven, crack the oven door open, and let the cheesecake cool slowly in the oven for about an hour. This gradual cooling process helps prevent the cheesecake from cracking due to a sudden temperature change. After the hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then, transfer it to the refrigerator to chill for at least four hours or overnight. This step is crucial as it allows the cheesecake to firm up, making it easier to cut into bars.

Making the Strawberry Jam

While the cheesecake is chilling, it’s time to prepare the strawberry jam. Combine fresh, finely diced strawberries with granulated sugar and a squeeze of lemon juice in a medium saucepan. Over medium heat, cook the mixture, stirring occasionally. As the strawberries cook down, they will release their juices, and the mixture will begin to thicken. Continue cooking until the strawberries break down completely and the mixture has a jam-like consistency. This process usually takes about 15-20 minutes. If you prefer a smoother jam, you can blend the mixture slightly using an immersion blender or strain out the seeds with a sieve. Once the jam has thickened, remove it from the heat and let it cool completely.

NOTE: Swap the strawberry jam for raspberry, blueberry, or mixed berry jam for a different flavor profile. You could also add vanilla extract if you’d like a different flavor.

Assembling the Cheesecake Bars

Once the cheesecake is fully chilled, remove it from the pan using the parchment paper overhang and place it on a cutting board. Use a sharp knife to cut the cheesecake into rectangular bars, wiping the knife clean between each cut for neat edges. To create the space for the jam, use a knife to carve out a shallow strip from the center of each bar, being careful not to go all the way through the cheesecake. This little groove will hold the strawberry jam. Fill the groove with the cooled strawberry jam. To make this step easier, you can use a piping bag or a small plastic bag with the tip cut off to neatly fill the bars with jam.

TIP: Make sure the jam is completely cooled before piping it in or it’ll just pour out and you’ll have a mess!

Adding the White Chocolate Drizzle

Melt a little bit of white chocolate in a microwave-safe bowl. Microwave in short intervals on low power, stirring in between, until the chocolate is completely melted and smooth. Using a spoon, drizzle the melted white chocolate over the top of each bar. For a more controlled drizzle, transfer the melted chocolate to a piping bag or a small plastic bag with the tip cut off. Allow the bars to sit for a few minutes to let the chocolate harden before serving.

Tips and Tricks

• Ensure all your ingredients are at room temperature for the cheesecake before starting. This will help everything mix together smoothly and prevent lumps in the cheesecake batter.
• Avoid overmixing the cheesecake filling to prevent incorporating too much air, which can cause cracks.
• Allow the cheesecake to cool slowly in the oven to prevent sudden temperature changes that can cause cracks.
• If you don’t have fresh strawberries, frozen ones can be used for the jam. Just be sure to thaw and drain them first.

Craving More Sweet Treats? Try These Recipes Out!

• Kudos Bars
• Cinnamon Roll Donuts
• Ice Cream Nachos
• Churro Cheesecake Bars
• Caramel Cashew Clusters

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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