Oh, cheesecake bars! Just the mention of them brings back such vivid memories of Fourth of July celebrations with my family. I can almost smell the smoky barbecue, hear the kids’ laughter, and taste the creamy, tangy sweetness of those beautiful red, white, and blue layers. One year, I decided to try and make a patriotic dessert. I envisioned these perfect, neat bars, but what I ended up with was a crumbly, slightly lopsided mess! The colors bled a little, and honestly, they looked like a toddler had decorated them. But you know what? Everyone devoured them! And that’s when I realized that homemade doesn’t have to be perfect to be delicious. It’s the love and the memories that make it special.
These Red, White, and Blue Cheesecake Bars have since become a staple at our summer gatherings. They’re surprisingly easy to make, even on busy weeknights, and the burst of color always brings a smile to everyone’s face. They’re festive, delicious, and just plain fun. I remember the first time I really nailed the recipe; my kids were so excited, they practically inhaled them! They’ve even started helping me make them, which is a joy, even if it does get a little messy. And trust me, once you try this recipe, you’ll be hooked too! These bars are a delightful treat and a guaranteed crowd-pleaser, perfect for any patriotic holiday or just a fun summer dessert.
What You’ll Need
Alright, let’s gather our ingredients. Here’s what you’ll need to make these festive cheesecake bars:
For the Crust:
- 1 1/2 cups graham cracker crumbs – I always use the pre-made crumbs to save time, but if you’re feeling ambitious, you can crush your own.
- 5 tablespoons unsalted butter, melted – Make sure it’s completely melted for even distribution.
- 1/4 cup granulated sugar – Just a touch of sweetness to balance the crust.
For the Cheesecake Filling:
- 24 ounces cream cheese, softened – This is key! The cream cheese must be softened for a smooth, lump-free filling. I usually leave mine out for a couple of hours or microwave it in 30-second intervals.
- 1 1/4 cups granulated sugar – Adjust to your sweetness preference. My family likes it a bit on the sweeter side.
- 3 large eggs – Adds richness and helps bind the filling.
- 1 teaspoon vanilla extract – I always use pure vanilla extract for the best flavor. My favorite brand is Nielsen-Massey, but any good quality vanilla will do.
- 1/2 cup sour cream – This adds a lovely tanginess and keeps the cheesecake moist.
- Red food coloring – Gel food coloring is best for vibrant colors.
- Blue food coloring – Again, gel food coloring will give you the most intense blue.
Shopping Tips:
You can find gel food coloring at most baking supply stores or online. If you can’t find sour cream, full-fat Greek yogurt works as a great substitute. And here’s a trick I learned from my mom: always buy extra cream cheese when it’s on sale. It freezes beautifully!
Cost-Saving Tips:
Graham cracker crumbs can be a bit pricey. Consider buying graham crackers in bulk and crushing them yourself. It’s a great way to save a few dollars!
Storage Tips:
Leftover graham cracker crumbs should be stored in an airtight container at room temperature. Softened cream cheese should be used immediately. The finished cheesecake bars can be stored in the refrigerator for up to 5 days.
Let’s Cook This Together!
Okay, friend, let’s get baking! Here’s how we’re going to make these delicious Red, White, and Blue Cheesecake Bars:
- Preheat your oven to 350°F (175°C). While the oven is preheating, let’s get started on the crust. Consider using an oven thermometer to ensure accurate temperature, as ovens can sometimes run hotter or colder than indicated.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened. For a more intense flavor, you could toast the graham cracker crumbs in a dry skillet for a few minutes before mixing with the butter and sugar. This brings out a nutty taste.
- Press the mixture into the bottom of a 9×13 inch baking pan. I like to use the bottom of a measuring cup to really compact the crust. This helps it hold together nicely. Lining the pan with parchment paper first will also make it easier to remove the bars later.
- Bake the crust for 8-10 minutes. This helps set the crust and prevents it from getting soggy. In my kitchen, this usually takes exactly 9 minutes. You’ll know it’s ready when it’s lightly golden brown and smells amazing. Keep a close eye on it to prevent burning, as baking times can vary depending on your oven.
- While the crust is baking, let’s make the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. This is where a stand mixer comes in handy, but a hand mixer works just as well. Just make sure there are no lumps! If you don’t have a mixer, you can use a whisk, but it will require some extra elbow grease.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter. Overmixing can lead to cracks in the cheesecake.
- Stir in the vanilla extract and sour cream. Mix until just combined. Using room temperature eggs and sour cream can help ensure a smooth and even batter.
- Divide the cheesecake filling into three equal parts. You can use measuring cups to be precise, but I usually just eyeball it. If you want perfectly even layers, using a kitchen scale to weigh the filling in each bowl is a great option.
- In one bowl, add the red food coloring. Start with a few drops and gradually add more until you reach your desired shade of red. Gel food coloring is more concentrated than liquid, so start with a small amount and add more as needed.
- In another bowl, add the blue food coloring. Again, start with a few drops and adjust until you get the perfect blue. Remember that the color will deepen as it bakes, so don’t go overboard with the food coloring.
- Leave the third bowl of filling plain. This will be our white layer. For a richer flavor, you could add a touch of vanilla or almond extract to the white layer.
- Once the crust is baked, let it cool slightly. This prevents the filling from melting the crust. Allowing the crust to cool slightly will also help prevent it from sticking to the bottom of the pan.
- Pour the red cheesecake filling evenly over the crust. Spread it out with a spatula. Using an offset spatula can help you create a smooth and even layer.
- Carefully spread the white cheesecake filling over the red layer. Try not to mix the colors too much. Gently dolloping the white filling over the red and then spreading it out can help minimize mixing.
- Finally, spread the blue cheesecake filling over the white layer. You’re almost there! For a marbled effect, you can swirl the colors together gently with a knife or skewer.
- Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Don’t worry if it cracks a little – it’ll still taste amazing! I learned the hard way that overbaking cheesecake is a no-no. It’ll be dry and crumbly. If you notice the top browning too quickly, you can tent the pan with foil.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. While that’s cooling, I like to tidy up the kitchen and maybe sneak a peek at social media. The slow cooling process allows the cheesecake to set gradually and reduces the risk of cracking due to sudden temperature changes.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the cheesecake to set completely. Chilling the cheesecake is crucial for achieving the right texture and flavor.
- Once the cheesecake is chilled, cut it into bars. I like to use a sharp knife and wipe it clean between each cut for neat, even bars. Dipping the knife in hot water and wiping it clean between cuts can also help you achieve clean, even slices.
- Serve and enjoy! You did it! These bars are best served cold, so be sure to keep them refrigerated until you’re ready to enjoy.
How I Love to Serve This
Oh my goodness, where do I even begin? My family devours these bars like they’re going out of style! The kids love it when I add a dollop of whipped cream and a few fresh berries on top. It makes them feel extra special.
These Red, White, and Blue Cheesecake Bars are perfect for Fourth of July celebrations, Memorial Day picnics, or any summer gathering. They’re also a fun and festive dessert for birthday parties or potlucks. I’ve even made them for bake sales, and they always sell out!
As for side dishes, I usually serve these with fresh fruit salad or a scoop of vanilla ice cream. The cool, refreshing fruit and ice cream complement the rich, creamy cheesecake perfectly. I learned that arranging the bars on a platter with fresh berries adds a touch of elegance, even if it’s just for a casual backyard barbecue. Don’t underestimate the power of presentation! A simple garnish can elevate any dessert.
If you have extras (which is rare in my house!), they’re delicious straight from the fridge the next day. You can also crumble them over ice cream or use them as a topping for yogurt parfaits. Get creative with leftovers! There are endless ways to repurpose these delicious bars.
For seasonal variations, I’ve tried adding a layer of strawberry jam to the red layer for a more intense strawberry flavor. You could also add blueberries to the blue layer for an extra burst of blueberry goodness. During the winter holidays, you can swap out the red and blue food coloring for green and red to make festive Christmas cheesecake bars! The possibilities are endless! Don’t be afraid to experiment with different flavors and colors to create your own unique variations.
My friends always ask for the recipe when I bring these to parties. They’re always impressed by the vibrant colors and the delicious flavor. And honestly, it’s so rewarding to see everyone enjoying something I made with love.
Questions I Get Asked All the Time
Oh, I’m so glad you asked! Here are some of the questions I get asked most often about these Red, White, and Blue Cheesecake Bars:
- Can I use a different type of crust?
Absolutely! You know what I do when that happens? Sometimes, I like to use chocolate graham crackers for a richer, more decadent crust. You could also use Oreo crumbs or even a shortbread crust. Get creative and experiment with different flavors! A gingersnap crust would also add a lovely warm spice to the bars.
- Can I make these ahead of time?
Oh my goodness, yes! In fact, I highly recommend making them a day or two in advance. The cheesecake needs time to chill and set properly, and the flavors will meld together even more. Just store them in the refrigerator until you’re ready to serve. Making them ahead of time also frees up your time on the day of your event or gathering.
- Can I freeze these cheesecake bars?
You know what? Yes, you can! Wrap them individually in plastic wrap and then place them in a freezer-safe container. They’ll keep in the freezer for up to 2 months. When you’re ready to eat them, just thaw them in the refrigerator overnight. Freezing is a great way to preserve these bars for longer enjoyment.
- What if my cheesecake cracks while baking?
Don’t panic! Cracking is common with cheesecakes. To minimize cracking, make sure your cream cheese is properly softened and don’t overbake the cheesecake. Cooling it slowly in the oven also helps. And even if it does crack, it’ll still taste delicious! A crack or two won’t affect the flavor at all, and you can always cover it with whipped cream or berries.
- Can I use low-fat cream cheese?
You know what I’ve found? While you can use low-fat cream cheese, the texture and flavor won’t be quite as rich and creamy. I prefer to use full-fat cream cheese for the best results. But if you’re watching your calories, low-fat will work in a pinch. Keep in mind that using low-fat cream cheese may also affect the baking time and overall texture of the bars.
- Can I make these into mini cheesecake bites?
Oh, I’m so glad you asked! Yes, you can! Just use a mini muffin tin and line it with cupcake liners. Press the graham cracker crust into the bottom of each liner and then fill with the cheesecake filling. Bake for about 15-20 minutes, or until set. This is a great option for parties or individual desserts. I made these mini’s before checking out this Peanut Butter Cup Cheesecake Brownies recipe!
- Can I add other toppings?
Absolutely! Get creative with your toppings! I love to add fresh berries, chocolate shavings, whipped cream, or a drizzle of caramel sauce. You could also sprinkle on some chopped nuts or even a few chocolate chips. Toppings are a great way to customize these bars and add your own personal touch.
My Final Thoughts
These Red, White, and Blue Cheesecake Bars hold such a special place in my heart because they represent family, fun, and celebration. They’re a reminder that even the simplest desserts can bring so much joy. And honestly, they’re just so darn delicious!
My Pro Tips:
- Softened cream cheese is key! Seriously, don’t skip this step. It’ll make a world of difference in the texture of your cheesecake.
- Don’t overbake! A slightly jiggly center is perfectly fine. The cheesecake will continue to set as it cools.
- Let it chill! Patience is a virtue when it comes to cheesecake. The longer it chills, the better it will taste.
Variations I’ve Tried:
- Chocolate Crust: My husband loves this version! Swapping the graham cracker crust for a chocolate cookie crust adds a rich, decadent twist.
- Berry Swirl: For a more vibrant and fruity flavor, swirl some strawberry or blueberry jam into the cheesecake filling before baking.
- Lemon Zest: A little lemon zest in the white layer adds a bright, citrusy note that complements the creamy cheesecake perfectly. If you love a good slice of cheesecake check out this Deep Fried Cherry Filled Cheesecake!
I’d love to hear how you make these Red, White, and Blue Cheesecake Bars your own! Do you have any special twists or variations that your family loves? Share them in the comments below! I hope these cheesecake bars bring as much joy to your family as they do to mine. Happy baking, and remember, even if they don’t turn out perfectly, they’ll still be delicious! I hope your summer holidays are filled with cheer, but remember to use this All About Food Coloring: Is It Bad for You? guide to help with your ingredient questions. I also recommend looking at this American Heart Association: How to Eat Healthy on July 4th guide and this Food Safety Tips for Summer Celebrations guide to stay healthy and safe!
PrintRed White and Blue Cheesecake Bars
These Patriotic Cheesecake Bars are a festive and delicious treat perfect for any Fourth of July celebration! With layers of creamy cheesecake and a burst of berry flavors, they’re sure to be a crowd-pleaser.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 2 hr 55 mins
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9×13 inch baking dish.
- In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla and eggs until just combined. Stir in sour cream.
- Pour cheesecake batter over the crust.
- Arrange blueberries and raspberries on top of the cheesecake batter in a patriotic pattern.
- Bake for 30-35 minutes, or until the center is just set. Let cool completely before refrigerating for at least 2 hours. Cut into bars and serve.
Notes
For best results, use full-fat cream cheese. You can substitute other berries if desired. Store leftover bars in the refrigerator.