Whether you’re craving some noughties nostalgia or simply want a sweet snack for picnics and parties, these Philadelphia Strawberry Cheesecake snack bars are guaranteed to hit the spot.
Preheat the oven to 325°F. Line a 9x9 inch baking pan with parchment paper. If you’d prefer thinner/smaller bars you can use a 9x13 inch pan instead.
Place graham cracker crumbs in a medium-sized bowl. Add the butter and sugar and mix until the graham crackers crumbs are moistened. Press mixture into the bottom of the lined pan; set aside.
In a large bowl, beat the cream cheese and sugar until smooth and creamy using an electric mixer, scraping down the sides of the bowl frequently. Beat in the sour cream. Mix in the eggs, one at a time, beating after each addition until combined. Add in vanilla, lemon juice, and salt, and blend until just combined.
Spread batter evenly over crust.
Bake the cheesecake at 325°F until just set in the center about 30-35 minutes. Transfer to cooling rack to cool completely.
Place jam in a piping bag or use a squeeze bottle. Pipe strips of jam onto the cooled cheesecake.
Cover lightly with foil and refrigerate for at least 6 hours or overnight. Once cooled, slice into rectangles.
Before serving, whisk together sour cream and powdered sugar in a small bowl. Drizzle or pipe over snack bars. If desired, refrigerate for an additional 15 minutes to set.