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Red White and Blue Cheesecake Bars

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Festive and easy-to-make cheesecake bars featuring layers of strawberry, creamy cheesecake, and blueberry, perfect for summer celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar (divided)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a measuring cup to ensure it’s even and tightly packed. Bake for 10 minutes, then remove and let cool slightly.
  4. Divide the strawberries and blueberries into separate bowls. Add 1 tablespoon sugar and ½ tablespoon lemon juice to each. Mash gently with a fork or potato masher until chunky puree forms. Set aside.
  5. In a large mixing bowl, beat 16 ounces softened cream cheese with ½ cup sugar until smooth and creamy (about 2-3 minutes). Add 2 eggs one at a time, mixing well after each addition.
  6. Mix in 1 teaspoon vanilla extract and ½ cup sour cream. Beat until fully combined but avoid over-mixing.
  7. Pour half of the cheesecake batter over the cooled crust and spread evenly.
  8. Dollop spoonfuls of the strawberry puree over the batter, then carefully swirl with a knife or skewer.
  9. Repeat with the remaining cheesecake batter and blueberry puree on top, swirling again for a marbled effect.
  10. Bake the bars for 40-45 minutes. The edges should be set but the center will still have a slight jiggle when gently shaken.
  11. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
  12. Slice into squares using a sharp knife warmed under hot water. Wipe the knife clean between cuts for neat edges.

Notes

Use ripe, in-season berries for best flavor. Frozen berries can be used if thawed and drained to avoid soggy bars. For dairy-free, substitute cream cheese and sour cream with plant-based alternatives. Chill bars overnight for best slicing results. Warm knife before slicing to get clean edges.

Nutrition

Keywords: cheesecake bars, red white and blue dessert, patriotic dessert, berry cheesecake, easy cheesecake bars, summer dessert, festive dessert

Find it online: https://leilameals.com/red-white-and-blue-cheesecake-bars-recipe-easy-festive-dessert-ideas/