Make the crust, combine the filling, then bake! While the bars are baking, make the strawberry sauce.
FOR A CROWD
One recipe makes 8-10 bars, depending on the size pan you choose. You can easily cut these into smaller bars to serve more, or double the recipe and bake in two separate pans. This would be a fun treat for summer, Valentine’s Day, 4th of July, or Christmas!

QUESTIONS AND ANSWERS
Why did they discontinue Philadelphia cheesecake bars?
This is a fair question that we may never know the full answer to… but honestly, the homemade version of Philadelphia snack bars are so much better!

How do I store strawberry cheesecake snack bars?
Store in an air-tight container in the fridge for 2-3 days.

Can cream cheese bars be made ahead or frozen?
You can make the bars and topping ahead and store them separately for up to 2 days. Add the topping within a few hours of serving.

You can freeze the bars for 2-3 months. It’s best to freeze them without the topping and add it fresh before serving, but you can freeze them with the topping if needed. Freeze them unwrapped on a cookie sheet until solid, then wrap in plastic and foil or store in an air tight container.

TIPS & TRICKS
Don’t overbake! This is key to getting a creamy, smooth texture.
The bars may be puffy on the edges when you take them out, but should fall flat as they cool.
Cook the strawberry sauce long and slow. This is the key to getting the deep red color and vibrant flavor.
Cut clean, even slices by using a large, sharp knife. Wipe the blade clean between cuts to keep the cuts smooth.