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Dreamy Philadelphia Strawberry Bars
Can’t wait for you to try these dreamy Philadelphia Strawberry Bars! You get all the best parts of cheesecake, but in soft handheld squares. There’s that creamy layer loaded with Philadelphia goodness, a crunchy graham base, and a shiny, sweet strawberry layer on top. It’s my favorite way to make something impressive—without messing up the whole day baking!
Why You’ll Love These Bars
I’m obsessed with these bars since you get that cheesecake vibe without any tricky pans or water baths. The graham cracker base crunches, the cheesy middle melts in your mouth, and the strawberries up top are just the right sweet touch. Plus, they’re so simple my kids join in and make a mess with me.
Stuff You’ll Need
- For The Tasty Topping:
- Fresh strawberries sliced
- Bright lemon juice
- A bit of cornstarch and water to make it thick
- Sugar to sweeten those berries
- The Filling That’s Extra Creamy:
- Some Philadelphia cream cheese at room temperature
- A splash of vanilla extract
- Sugar to add some sweetness
- Sour cream for a little tang
- Eggs fresh and ready
- Base With Crunch:
- Butter all melted
- Finely crushed graham cracker crumbs
- Sugar mixed in
How To Make Them
- Put It All Together:
- Cool everything first, then coat the top with strawberries. Slice up those bars and pop them in the fridge till they’re nice and set.
- Whip The Filling:
- Blend cream cheese until smooth, then mix in eggs, sugar, sour cream, and vanilla. Pour it on your crust and let it bake just until it’s barely set.
- Create That Fruity Top:
- Heat your strawberries with sugar and lemon, then toss in the cornstarch slurry. It’ll get shiny and thick pretty fast.
- Start Your Crust:
- Preheat your oven to 325°F, line your pan, then mix up butter, graham crumbs, and sugar. Press this into your pan tight and bake it a few minutes.
Tips From My Kitchen
- Be Patient: Let them chill a while—seriously, they’re way better.
- Switch It Up: Use raspberries or blueberries if you want, each one’s a win.
- Make Them Yours: Gluten-free’s easy, just pick a different graham cracker.
- Top With Style: Add extra strawberry slices for bonus points.
Fast Facts
- Frozen Berries Work: Don’t worry, just thaw them and blot them dry first.
- No Gluten? Grab gluten-free graham crackers, and you’re good.
- Mix Up Your Fruit: Whatever berry you have will turn out awesome.
- Ahead Of Time: These are great to prep the night before.
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Stay Fresh Longer
- Keep ‘Em Covered: Store in the fridge under a lid—they’re good for about 5 days.
- Make Early: Whip them up ahead—they get tastier overnight.
- Pop ‘Em In The Freezer: Wrap bars tight and freeze up to a month, easy.
Common Questions
- → Why is my cheesecake splitting on top?
If you beat the eggs too much or bake it too long, cracks can show up. Let it sit in the oven (turned off) with the door open a bit to cool down slowly.
- → Is it okay to use strawberries straight from the freezer?
You can! Just let them defrost and gently squeeze out extra water before making your topping so it won't get watery.
- → My crust is falling apart. What should I do?
Push the crust mixture really firm into the pan and bake briefly before pouring on the filling. Make sure your butter's mixed in well, too.
- → How can I tell if these bars are baked?
The middle should wobble a tad but not be runny, while the outsides will look just a bit browned.
- → Is it possible to freeze these treats?
Stick 'em in the freezer without the fruit on top for up to three months. Wait to add the strawberries until after thawing them out.