Were you a kid in the 80s or 90s? I sure was, and I remember begging my dad for Philadelphia cheesecake bars every time we went shopping. He only gave in now and then, and honestly, they weren’t the healthiest snack. Fast forward to today—these copycat vegan Philadelphia cheesecake bars recreate that nostalgic flavor but in a plant-based version I’m proud of. They’re creamy, satisfying, and surprisingly simple to make. If you loved those childhood treats, this vegan version brings all the nostalgia without the dairy.
What You Need For These Vegan Strawberry Cheesecake Bars:
- Firm tofu: Use firm tofu (not extra-firm) for the best texture in the filling.
- Vegan cream cheese: Choose your favorite brand—it gives a rich, familiar flavor.
- Organic cane sugar, agave, vanilla: These sweeten and flavor the cheesecake base.
- Cornstarch and flour: Since this recipe has no eggs, these thicken and stabilize the filling.
- Non-dairy milk: Unsweetened oat milk works beautifully here.
- Vegan graham crackers: Crush them to form a crunchy, buttery crust.
- Vegan butter: Melted, to bind the graham cracker crumbs.
- Strawberry jam: Either homemade or store-bought is fine for the center.
- Vegan white chocolate: A few ounces melted for a pretty drizzle on top.
These cheesecake bars are straightforward: press a graham cracker crust into an 8×8 pan, bake briefly, then blend the filling ingredients until perfectly smooth. Pour the filling over the pre-baked crust and bake until mostly set. After cooling, scoop a small well into the center of each bar and fill it with strawberry jam, then finish with a white chocolate drizzle. The process is simple, but the result is a creamy, nostalgic bar that’s fun to make and even better to eat.
Why Should You Make These Copycat Snack Bars?
- They taste incredible—creamy and sweet with a nostalgic twist.
- They bring back childhood memories while being fully vegan.
- They’re fun and straightforward to prepare.
- Perfect for gatherings—people of all ages love them.
- Kid-friendly and adult-approved.
Copycat Vegan Philadelphia Cheesecake Bars
Print Recipe
Ingredients
For The Crust
- 1 1/2 Cups Vegan graham cracker crumbs
- 1/3 Cup Organic cane sugar
- 6 Tablespoons Vegan butter, melted
For The Filling
- 8 Ounces Firm tofu, about 1/2 a block
- 8 Ounces Vegan cream cheese
- 1/2 Cup Organic cane sugar
- 1/4 Cup Agave syrup or maple syrup
- 1 1/2 teaspoons Vanilla
- 1 1/2 teaspoons Cornstarch
- 3 Tablespoons All purpose flour
- 1/2 Cup Non-dairy milk, unsweetened (oat milk suggested)
- Pinch of Salt
For the Topping
- 1/3 Cup Strawberry jam or preserves
- 4 Ounces Vegan white chocolate
Instructions
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Preheat the oven to 300°F (150°C).
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In a medium bowl, mix the graham cracker crumbs with the cane sugar.
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Stir in the melted vegan butter until the crumbs are evenly moistened.
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Press the mixture into the bottom of an 8×8-inch baking dish lined with parchment paper, pressing firmly and evenly.
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Bake the crust for 10 minutes, then remove it and increase the oven temperature to 325°F (163°C).
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While the crust bakes, add all filling ingredients to a blender and blend on high until completely smooth, scraping down the sides as needed. If the mixture is too thick, add a splash more non-dairy milk to help it blend.
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Pour the filling over the pre-baked crust, smooth the surface, and tap the pan on the counter to release air bubbles.
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Bake at 325°F for 50–55 minutes. The center may still jiggle slightly but should look mostly set.
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Allow the cheesecake to cool completely—about an hour at room temperature—then refrigerate for at least 3–4 hours, preferably overnight for best texture.
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When chilled, cut the cheesecake into 10 bars (cut into five strips, then cut each strip in half).
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Scoop a small well in the top center of each bar and fill it with about a teaspoon of strawberry jam.
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Melt the vegan white chocolate in 20–30 second intervals, stirring between each, until smooth. Use a small piping bag or a corner-cut plastic bag to drizzle the chocolate over each bar.
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Store the bars refrigerated until ready to serve.
Video
Nutrition
