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Perfect Red White and Blueberry Cheesecake Bars

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Festive and easy cheesecake bars with a graham cracker crust, creamy cheesecake layer, and a vibrant red, white, and blue berry topping. Perfect for celebrations and quick to prepare.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 sheets, crushed finely)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 tbsp all-purpose flour (optional)
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 325°F (163°C). Grease the 9×13 inch baking pan or line with parchment paper for easy removal later.
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup sugar. Pour in ½ cup melted butter and stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to form an even layer.
  3. Place the pan in the oven and bake the crust for 10 minutes. Remove and set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add ¾ cup sugar and continue mixing until fully incorporated and no lumps remain. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and flour if using. The batter should be thick but pourable.
  5. Pour the cheesecake batter over the cooled graham cracker crust and spread evenly with a spatula. Arrange the sliced strawberries, blueberries, and raspberries on top in a red, white, and blue pattern or however you fancy. Be gentle so you don’t mix the berries into the batter.
  6. Return the pan to the oven and bake for 35-40 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Avoid overbaking to keep the cheesecake creamy.
  7. Let the cheesecake bars cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or preferably overnight.
  8. Once chilled, cut into squares with a sharp knife (wipe the blade clean between cuts for neat edges) and enjoy.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix after adding eggs to prevent cracks. Press crust firmly to avoid crumbling. Use fresh or well-drained thawed frozen berries to prevent sogginess. Chill bars thoroughly for best texture and flavor. Warm and dry knife before slicing for clean edges. Cover loosely with foil in last 10 minutes of baking to prevent excessive browning.

Nutrition

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

Find it online: https://daintydine.com/perfect-red-white-and-blueberry-cheesecake-bars-easy-recipe-for-celebrations/