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Perfect Red White Blue Berry Cheesecake Bars

red white blue berry cheesecake bars - featured image
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These festive cheesecake bars combine a buttery graham cracker crust, creamy tangy cheesecake filling, and a vibrant topping of fresh red, white, and blue berries. Perfect for summer celebrations like the 4th of July, they are easy to make and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened (full-fat)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 1 cup fresh strawberries, hulled and sliced (or frozen, thawed, and drained)
  • 1 cup fresh blueberries
  • ½ cup fresh raspberries
  • Optional: 1 tablespoon powdered sugar for dusting

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. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly coated and the mixture feels like wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
  5. Gradually add ¾ cup granulated sugar to the cream cheese, beating until silky and combined.
  6. Beat in eggs one at a time, mixing well after each addition to prevent cracking.
  7. Mix in vanilla extract and sour cream until the batter is smooth and well-blended. Avoid over-mixing.
  8. Pour the cheesecake filling over the slightly cooled crust and spread evenly with a spatula.
  9. Arrange the strawberries, blueberries, and raspberries on top of the cheesecake layer in stripes or scattered randomly. Pat berries dry before placing to avoid sinking.
  10. Bake for 35-40 minutes or until edges are set and the center jiggles slightly when shaken gently.
  11. Cool the bars at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight to firm up.
  12. Slice using a sharp knife warmed with hot water for clean edges. Dust with powdered sugar if desired before serving.

Notes

Use room temperature cream cheese and eggs for a smooth batter. Avoid overbeating to prevent cracks. If crust edges brown too quickly, tent with foil halfway through baking. Chilling is essential for firm bars and clean slicing. Frozen berries can be used if thawed and drained well. For gluten-free, substitute graham cracker crumbs with almond flour and butter. Vegan adaptations include vegan cream cheese, dairy-free sour cream, plant-based butter, and aquafaba as egg substitute.

Nutrition

Keywords: cheesecake bars, 4th of July dessert, berry cheesecake, summer dessert, patriotic dessert, easy cheesecake bars

Find it online: https://perkypan.com/perfect-red-white-blue-berry-cheesecake-bars-easy-4th-of-july-dessert-recipe/