18 Decadent Philadelphia Cream Cheese Dessert Recipes Delightful

Got a soft spot for rich, creamy desserts? You’re in luck! Philadelphia Cream Cheese isn’t just for bagels—it’s the secret star of some of the most decadent treats around. From no-bake cheesecakes to dreamy frostings, these 18 luscious recipes are guaranteed to satisfy your sweet tooth. Whether you’re prepping for a party or just treating yourself, get ready to fall in love with every silky bite!

No-Bake Philadelphia Cream Cheese Cheesecake

This dreamy no-bake cheesecake is pure indulgence—silky, tangy, and ready to chill while you relax. No oven required, just creamy perfection in every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 2 (8 oz) packages Philadelphia cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, chilled

Instructions:

1. Make the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Whip the filling: Beat cream cheese, 1 cup powdered sugar, and vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
3. Assemble: Spread filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The whipped cream lightens the filling just enough to keep it lush but not heavy—perfect for summer potlucks or a fuss-free dessert any night.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Philadelphia Cream Cheese Strawberry Tart

This dreamy strawberry tart combines a buttery crust with a velvety cream cheese filling and juicy fresh berries—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 8 oz Philadelphia cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, chilled
• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp strawberry jam, warmed

Instructions:

1. Prep the crust: Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Make the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Spread over crust.
3. Top & glaze: Arrange strawberry slices over filling. Brush lightly with warmed strawberry jam.
4. Chill: Refrigerate for at least 2 hours before slicing.

The contrast of the crisp crust, tangy cream cheese, and glossy strawberries makes every bite irresistible. For extra flair, pipe leftover whipped cream around the edges!

Tip: Use room-temperature cream cheese to avoid lumps in the filling.

Philadelphia Cream Cheese Chocolate Mousse

This dreamy chocolate mousse gets its rich, velvety texture from cream cheese—making it luxuriously thick yet light as air.

Ingredients:

• 8 oz Philadelphia cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream, cold
• 1/2 cup semi-sweet chocolate chips, melted
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and fluffy (about 2 minutes).
2. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold half into the cream cheese mixture until combined, then fold in the rest.
3. Drizzle in the melted chocolate and a pinch of salt, folding just until marbled (don’t overmix—you want ribbons of chocolate).
4. Divide into serving glasses and chill for at least 2 hours, or until set.

The cream cheese adds a subtle tang that balances the sweetness, while the melted chocolate creates pockets of fudgy surprise in every spoonful.

Tip: For extra flair, top with shaved chocolate or fresh berries before serving.

Philadelphia Cream Cheese Lemon Bars

These tangy-sweet lemon bars get a creamy upgrade with a luscious layer of Philadelphia cream cheese—perfect for brightening up any dessert spread.

Ingredients:

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup (1 stick) cold unsalted butter, cubed
• For the filling: 1 (8 oz) package Philadelphia cream cheese, softened, 1 cup granulated sugar, 3 large eggs, 1/3 cup fresh lemon juice, 1 tbsp lemon zest, 1/4 tsp salt
• For dusting: 2 tbsp powdered sugar

Instructions:

1. Prep the crust: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and cold butter until crumbly. Press evenly into a greased 9×9″ baking pan. Bake for 15 minutes until lightly golden.
2. Make the filling: Beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, then mix in lemon juice, 1 tbsp lemon zest, and 1/4 tsp salt. Pour over warm crust.
3. Bake & cool: Return to oven for 25–30 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 2 hours. Dust with 2 tbsp powdered sugar before slicing.

The cream cheese adds a velvety richness that balances the zesty lemon—no one will guess how simple these are to make!

Tip: For clean slices, wipe your knife between cuts and serve chilled.

Philadelphia Cream Cheese Pumpkin Roll

This Philadelphia Cream Cheese Pumpkin Roll is a showstopper dessert with a spiced pumpkin cake wrapped around a velvety cream cheese filling—perfect for impressing guests without stressing over complicated techniques.

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• 1 (8 oz) package Philadelphia cream cheese, softened
• 1 cup powdered sugar
• 6 tbsp unsalted butter, softened
• Powdered sugar (for dusting)

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
2. Whisk together 3/4 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt in a bowl.
3. In another bowl, beat eggs and 1 cup granulated sugar until fluffy. Mix in pumpkin puree and 1 tsp vanilla. Fold in dry ingredients until just combined. Spread batter evenly into the pan.
4. Bake for 13–15 minutes until the cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Roll up cake and towel together from the short end; cool completely.
5. Beat cream cheese, 1 cup powdered sugar, 6 tbsp butter, and 1 tsp vanilla until smooth. Unroll cake, spread filling evenly, then re-roll (without the towel). Chill 1 hour before slicing.

The magic here? The cake stays moist and flexible thanks to the towel-rolling trick—no cracks! Dust with extra powdered sugar for a snowy finish.

Tip: For clean slices, chill the rolled cake overnight and use a serrated knife.

Philadelphia Cream Cheese Red Velvet Cupcakes

These Philadelphia Cream Cheese Red Velvet Cupcakes are a dreamy twist on the classic, with a tangy cream cheese swirl that takes them to the next level.

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 4 oz Philadelphia cream cheese, softened
• 1/4 cup powdered sugar

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp cocoa powder in a large bowl.
3. In another bowl, mix buttermilk, vegetable oil, egg, 1 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar until smooth. Gradually stir into dry ingredients until just combined.
4. Divide batter evenly among liners (about 2/3 full). In a small bowl, beat 4 oz cream cheese and 1/4 cup powdered sugar until creamy. Drop teaspoonfuls onto each cupcake and swirl with a toothpick.
5. Bake for 20-22 minutes, until a toothpick inserted comes out clean. Cool completely before serving.

The cream cheese swirl melts into the tender crumb, creating pockets of tangy sweetness in every bite—no frosting required!

Tip: For extra richness, use full-fat buttermilk and cream cheese.

Philadelphia Cream Cheese Banana Pudding

This creamy, dreamy banana pudding gets a tangy upgrade with Philadelphia cream cheese—perfect for potlucks or a comforting dessert at home.

Ingredients:

• 1 (8 oz) package Philadelphia cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups cold whole milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafer cookies

Instructions:

1. In a large bowl, beat the cream cheese with a hand mixer until smooth. Gradually add the sweetened condensed milk, then the whole milk, mixing until fully combined.
2. Add the pudding mix and vanilla extract, whisking for 2 minutes until thickened. Let sit for 5 minutes to set slightly.
3. Gently fold in the whipped topping until no streaks remain.
4. In a 9×13-inch dish, layer half the vanilla wafers, followed by half the banana slices. Spread half the pudding mixture evenly over the bananas. Repeat layers, ending with pudding.
5. Cover and refrigerate for at least 4 hours (or overnight) to let the cookies soften and flavors meld.

The cream cheese adds a rich depth to classic banana pudding, while the vanilla wafers stay just the right amount of crisp beneath the velvety layers.

Tip: For extra flair, crush a few extra wafers and sprinkle them on top before serving.

Philadelphia Cream Cheese Raspberry Swirl Brownies

These fudgy brownies get a tangy-sweet upgrade with a creamy raspberry swirl—perfect for when you want something decadent but just a little fancy.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 (8 oz) package Philadelphia cream cheese, softened
• 1/4 cup granulated sugar
• 1/3 cup seedless raspberry jam

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, whisk melted butter and 2 cups sugar. Beat in eggs one at a time, then stir in 1 tsp vanilla.
3. Gently fold in flour, cocoa powder, and 1/2 tsp salt until just combined. Spread batter into the pan.
4. In another bowl, beat cream cheese and 1/4 cup sugar until smooth. Drop spoonfuls over the brownie batter, then swirl with a knife.
5. Warm raspberry jam for 10 seconds in the microwave, then drizzle over the cream cheese. Swirl lightly again.
6. Bake for 30–35 minutes until edges are set but the center is slightly fudgy. Cool completely before slicing.

The cream cheese layer bakes into a velvety ribbon, while the raspberry jam adds a bright, fruity contrast to the rich chocolate. Tip: For cleaner slices, chill the brownies for 30 minutes before cutting!

Philadelphia Cream Cheese Key Lime Pie

This creamy, tangy twist on classic key lime pie swaps in rich Philadelphia cream cheese for an extra-luscious filling that’s still refreshingly bright.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages Philadelphia cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• ½ cup key lime juice (or regular lime juice)
• 1 tbsp lime zest
• 1 tsp vanilla extract
• Whipped cream and lime slices for garnish (optional)

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, ⅓ cup sugar, and melted butter until combined. Press firmly into a 9-inch pie dish and bake for 10 minutes. Let cool.
2. Beat cream cheese with an electric mixer until smooth. Add sweetened condensed milk, key lime juice, 1 tbsp lime zest, and 1 tsp vanilla extract. Mix until fully blended and creamy.
3. Pour filling into the cooled crust and smooth the top. Chill for at least 4 hours (or overnight) until set.
4. Garnish with whipped cream and lime slices before serving if desired.

The cream cheese adds a velvety depth to the filling, while the lime keeps it light—perfect for when you want dessert to feel indulgent but not heavy.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Philadelphia Cream Cheese Oreo Truffles

These no-bake Oreo truffles are a dreamy mix of crunchy cookie and creamy cheesecake flavor—perfect for parties or a sweet midnight snack.

Ingredients:

• 1 (14.3 oz) package Oreo cookies (divided)
• 1 (8 oz) block Philadelphia cream cheese, softened
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil (or vegetable oil)
• Optional: 1/4 cup white chocolate chips (for drizzling)

Instructions:

1. Crush the cookies: Place 36 Oreos (reserve 4 for topping) in a food processor and pulse into fine crumbs. Transfer to a bowl.
2. Mix the filling: Add the softened cream cheese to the crumbs and stir until fully combined—it should look like a thick, uniform dough.
3. Shape the truffles: Roll tablespoon-sized portions into 1-inch balls and place on a parchment-lined baking sheet. Chill for 30 minutes.
4. Melt the chocolate: In a microwave-safe bowl, heat the chocolate chips and 1 tsp coconut oil in 30-second intervals, stirring until smooth.
5. Dip and decorate: Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off. Return to the sheet. Crush the reserved Oreos and sprinkle on top. If using, melt white chocolate and drizzle over truffles.
6. Set: Refrigerate for 1 hour until firm.

The magic here? That creamy Philly-cheese tang balances the sweetness, making these truffles dangerously addictive.

Tip: For smoother dipping, use a toothpick to twirl truffles in the chocolate—just plug the hole with a crumb afterward!

Philadelphia Cream Cheese Blueberry Cheesecake Bars

These dreamy cheesecake bars combine the tangy richness of Philadelphia cream cheese with a sweet blueberry swirl—perfect for potlucks or a weekend treat!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages Philadelphia cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberry pie filling (or homemade blueberry compote)

Instructions:

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the pan’s bottom. Bake for 8 minutes, then cool slightly.
3. Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing just until blended. Pour over crust.
4. Swirl: Drop spoonfuls of blueberry pie filling over the batter. Use a knife to gently swirl into a marbled pattern.
5. Bake: Bake for 30–35 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours before slicing.

The creamy cheesecake layer contrasts beautifully with the fruity swirl, and the graham cracker base adds just the right crunch. Tip: For a fresher twist, swap pie filling with 1 cup fresh blueberries tossed in 1 tbsp lemon juice and 2 tbsp sugar, simmered until jammy.

Philadelphia Cream Cheese Caramel Apple Dip

This creamy, dreamy dip combines tangy cream cheese with sweet caramel for a crowd-pleasing treat that’s perfect with crisp apple slices.

Ingredients:

• 8 oz Philadelphia cream cheese, softened
• 1/2 cup caramel sauce (plus extra for drizzling)
• 1/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup chopped pecans (optional)
• Apple slices, for serving

Instructions:

1. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth, about 1 minute.
2. Add 1/2 cup caramel sauce, 1/4 cup brown sugar, 1 tsp vanilla extract, and 1/2 tsp cinnamon. Beat again until fully combined and fluffy, scraping down the sides as needed.
3. Transfer the dip to a serving bowl and drizzle with extra caramel sauce. Sprinkle with chopped pecans if using.
4. Serve immediately with apple slices, or refrigerate for up to 1 hour for a firmer texture.

The contrast of cool, creamy dip with crunchy apples and a hint of cinnamon makes this irresistible for game days or casual gatherings.

Tip: For a smoother dip, microwave the cream cheese for 10 seconds before mixing.

Philadelphia Cream Cheese Peanut Butter Pie

This no-bake peanut butter pie is impossibly creamy, with a rich peanut butter filling that’s perfectly balanced by a fluffy cream cheese layer—all nestled in a buttery graham cracker crust.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package Philadelphia cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream, cold
• 1/4 cup chopped peanuts (for garnish)

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Prepare the filling: Beat 8 oz softened cream cheese, 1 cup peanut butter, 1 cup powdered sugar, and 1 tsp vanilla extract with a mixer until smooth.
3. Whip the cream: In a separate bowl, beat 1 1/2 cups cold heavy cream to stiff peaks. Gently fold half into the peanut butter mixture until combined, then fold in the rest.
4. Assemble: Spread the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
5. Serve: Garnish with 1/4 cup chopped peanuts and slice. For cleaner cuts, dip your knife in hot water first!

The magic here? The whipped cream lightens the filling just enough to make each bite melt on your tongue, while the salty peanuts add the perfect crunch.

Tip: For a deeper peanut flavor, swap 2 tbsp of the powdered sugar for brown sugar in the filling.

Philadelphia Cream Cheese Coconut Cream Pie

This dreamy pie combines the tangy richness of cream cheese with the tropical sweetness of coconut for a dessert that’s irresistibly creamy and just a little bit decadent.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 8 oz Philadelphia cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 (13.5 oz) can coconut milk (full-fat)
• 1/2 cup sweetened shredded coconut, plus extra for topping
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. In a large bowl, beat the softened cream cheese, granulated sugar, salt, and vanilla extract until smooth and fluffy, about 2 minutes.
2. Gradually pour in the coconut milk while mixing on low speed until fully combined. Fold in the 1/2 cup shredded coconut.
3. Pour the filling into the pre-baked pie crust and smooth the top. Chill in the refrigerator for at least 4 hours (or overnight) until set.
4. Before serving, whip the heavy cream and powdered sugar to stiff peaks. Spread over the chilled pie and sprinkle with extra shredded coconut.

The magic here? The cream cheese adds a subtle tang that balances the sweetness of the coconut, making each bite refreshing yet indulgent.

Tip: For extra toasty flavor, lightly toast the shredded coconut topping in a dry skillet over medium heat until golden before sprinkling.

Philadelphia Cream Cheese Tiramisu

This creamy twist on classic tiramisu swaps mascarpone for rich Philadelphia cream cheese, making it extra luscious and foolproof for home bakers.

Ingredients:

• 1 (8 oz) package Philadelphia cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a large bowl, beat Philadelphia cream cheese, heavy whipping cream, 1/2 cup sugar, and 1 tsp vanilla extract with an electric mixer until stiff peaks form (about 3 minutes).
2. Stir together cooled coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the mixture (1-2 seconds per side) and arrange in a single layer in an 8×8″ dish.
3. Spread half the cream cheese mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream mixture.
4. Sift 2 tbsp cocoa powder evenly over the top. Cover and refrigerate for at least 4 hours (or overnight) to set.

The cream cheese filling holds its shape beautifully when sliced, giving this tiramisu neat layers that impress guests.

Tip: For a kid-friendly version, swap the coffee for chocolate milk and omit the liqueur.

Philadelphia Cream Cheese Mango Mousse

This dreamy, no-bake mousse combines the tangy richness of cream cheese with the tropical sweetness of mango—perfect for a light dessert that feels indulgent.

Ingredients:

• 8 oz Philadelphia cream cheese, softened
• 1 cup ripe mango puree (about 2 medium mangoes)
• 1/2 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 1 minute.
2. Add the mango puree, powdered sugar, vanilla extract, and salt. Mix on medium speed until fully combined, scraping down the sides as needed.
3. In a separate bowl, whip the cold heavy cream to stiff peaks (about 2–3 minutes). Gently fold the whipped cream into the mango mixture until no streaks remain.
4. Divide the mousse into 4 serving glasses and refrigerate for at least 2 hours, or until set.

The magic here? The cream cheese adds a subtle tang that balances the mango’s sweetness, while the whipped cream keeps it airy yet luxuriously creamy.

Tip: For extra flair, top with fresh mango cubes or a drizzle of honey before serving!

Philadelphia Cream Cheese Cherry Cheesecake

This creamy, dreamy cheesecake is a showstopper with its buttery graham cracker crust and luscious cherry topping—perfect for when you want to impress without stress.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages Philadelphia cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 (21 oz) can cherry pie filling

Instructions:

1. Preheat oven to 325°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan.
2. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla. Pour over crust.
3. Bake for 35–40 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours.
4. Top with cherry pie filling just before serving.

The magic here? The tangy cream cheese balances the sweet cherries, while the no-bake topping keeps it fuss-free. Serve chilled for the best texture.

Tip: For neat slices, dip your knife in hot water and wipe it clean between cuts.

Philadelphia Cream Cheese Pecan Pie Bars

These Philadelphia Cream Cheese Pecan Pie Bars combine the richness of cheesecake with the cozy crunch of pecan pie—a dessert mashup that’ll steal the spotlight at any potluck.

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (8 oz) package Philadelphia cream cheese, softened
• 1/4 cup sour cream
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans
• 1/2 cup corn syrup
• 1 tbsp all-purpose flour
• Pinch of salt

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the pan. Bake for 8 minutes, then cool slightly.
3. Filling: Beat cream cheese, sour cream, brown sugar, egg, and vanilla until smooth. Pour over crust. Bake for 20 minutes until set.
4. Topping: Stir pecans, corn syrup, flour, and salt. Spoon over filling. Bake 15 more minutes until bubbly. Cool completely before slicing.

The magic here? The cream cheese layer stays luxuriously creamy against the sticky-sweet pecan topping—no fork required!

Tip: For clean cuts, chill the bars for 1 hour before slicing.

Conclusion

With 18 luscious Philadelphia Cream Cheese desserts, this roundup has something for every sweet tooth! Whether you’re craving cheesecake, cookies, or no-bake treats, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the creamy goodness with friends by pinning it on Pinterest—happy baking!