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Flavorful Red White and Blue Cheesecake Bars

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These patriotic cheesecake bars feature a buttery graham cracker crust, creamy tangy cheesecake filling, and vibrant red and blue berry swirls, perfect for summer celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup fresh or frozen strawberries, hulled and chopped
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the crust: Crush graham crackers into fine crumbs using a food processor or rolling pin. Combine crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press firmly and evenly into the bottom of the prepared pan (about 1/3 inch thick). Chill in the fridge while preparing the filling.
  3. Prepare the berry sauces: In two small saucepans, cook strawberries with 1 tablespoon sugar and lemon juice over medium heat until softened (5-7 minutes). Puree and strain if desired. Repeat with blueberries. Add cornstarch slurry if thicker sauce is desired, cooking for another minute. Let cool.
  4. Make the cheesecake filling: Beat cream cheese and ¾ cup sugar until smooth (2-3 minutes). Add eggs one at a time, mixing gently after each. Stir in vanilla extract and sour cream until fully incorporated.
  5. Assemble the bars: Pour half the cheesecake filling over the chilled crust and spread evenly. Spoon dollops of strawberry and blueberry sauces over the filling. Pour remaining cheesecake filling on top. Use a butter knife or skewer to gently swirl the berry sauces creating a marbled effect without overmixing.
  6. Bake for 40-45 minutes until edges are set but center still jiggles slightly. Avoid overbaking.
  7. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before cutting.
  8. Use parchment overhang to lift cheesecake from pan. Cut into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Press crust firmly and chill before baking to prevent sogginess. Let berry sauces cool completely before swirling to maintain vibrant colors. Avoid overmixing cheesecake batter after adding eggs to prevent cracks. Remove from oven while center still jiggles slightly. Chill overnight for best flavor and clean slices.

Nutrition

Keywords: cheesecake bars, patriotic dessert, red white and blue dessert, berry swirl cheesecake, Fourth of July dessert, easy cheesecake bars

Find it online: https://juliamadeit.com/flavorful-red-white-and-blue-cheesecake-bars-easy-patriotic-dessert-recipe/