Philadelphia Strawberry Cheesecake Bars Copycat Recipe
Philadelphia and Kraft created some Philadelphia Strawberry Cheesecake Bars that made the consumer feel like they died and went to heaven when they were eaten. This recipe is a copycat of those bars. They're delicious and melt in your mouth.
Keyword: Philadelphia Strawberry Cheesecake Bars
9x13 baking pan
food processor or zipped storage bag and rolling pin
Graham Cracker Crust:
2.5cupsgraham crackers 1 sleeve
2boxesof cream cheese (8 oz. each)
2tbspsweetened condensed milk
Prepared Strawberry Jam
White Chocolate Drizzle:
½cupwhite chocolate melted
Graham Cracker Crust:
Crush the graham crackers using your food processor until they reach a fine crumb. If you don’t have a food processor, you can place them in a zipped storage bag and smash them with a meat grinder or use a rolling pin to crush them.
Transfer graham cracker crumbs to a mixing bowl.Melt the butter and whisk the graham cracker crumbs and butter together until thoroughly mixed. We are not adding sugar to the crust because the crust is perfect as is. But if you prefer a sweeter crust, feel free to add some granulated sugar.
Press the graham cracker mixture into the bottom of a 9x13 pan. Pack into the bottom of the pan with the palms of your hands until it is as tight as possible. Set crust aside.
No-Bake Cheesecake Filling:
Using an electric mixer, combine room temperature cream cheese, sweetened condensed milk, sugar, lemon juice and vanilla until smooth.
In a separate bowl, whip the heavy cream on high until stiff peaks begin to form. Right before stiff peaks form, add powdered sugar.
Reduce speed and fold cream cheese mixture in with the whipped cream mixture.
Gently spread the cream cheese layer over the graham cracker crust.
Allow the cheesecake to cool in the refrigerator for 15 minutes.
Remove from the refrigerator and cut the cheesecake into dessert bars. Using a teaspoon form the cheesecake into the desired shape, creating a dip for the strawberry jam to be placed.
Place the strawberry jam on each bar.
Melt white chocolate in a double boiler pan on the stove or in a microwave safe bowl, using 20 second increments. Stir until smooth. Add heavy cream and mix until thoroughly incorporated. Drizzle each bar with white chocolate drizzle.
Allow to cool in the refrigerator for 30 minutes before serving. Serve and enjoy!
Cooling time: Make sure allow enough preparation time to incorporate the two cooling times mentioned in the recipe instructions. This will allow the cheesecake to setup properly. Clean your knife: We recommend cleaning your knife after each cut. This will prevent you from creating a buildup of cheesecake on the knife as you go. It makes for nice and neat bars. Compact graham crackers: It’s important to compact the graham crackers as much as possible, when forming the crust. The goal is to make these into bars, which in essence do not require the use of an eating utensil to be consumed. Compacting the graham crackers will help make that happen.