Red White and Blue Cheesecake Bars are the perfect sweet treat to celebrate Fourth of July and to share with family and friends this summer.
Are you looking for a easy, quick dessert idea to appease the masses this Fourth of July? I have your solution. Red White and Blue Cheesecake Bars are the perfect sweet treat to celebrate the holiday with family and friends.
I love cheesecake and it doesn’t really matter what kind it is. It doesn’t matter if it’s traditional or otherwise if it falls under the title of ‘cheesecake’, it can be bars, parfaits, bites or entire desserts, I just really love cheesecake. As I mentioned in my Triple Chocolate Mocha Cheesecake post, I could pretty much eat cheesecake everyday if that desire was not offset by gaining 500 lb.
Even then it is a moral struggle.
What is not to love about cheesecake? It’s creamy dreamy goodness floating on top of a graham cracker crust. And when you start swirling in patriotic colors, well, what you have there are perfect Red White and Blue Cheesecake Bars to show off your red white and blue spirit this summer.
Now when I was writing this recipe, I was doing so with July 4th in mind. But these are also perfect from Memorial Day if you are gathering to remember our fallen or any other day you just need a delicious cheesecake fix. Making cheesecake bars for parties and get-togethers has become one of my favorite things to bring because they are so easy and so quick to make that it really frees up your extra time and you are still bringing an amazing dish to your backyard barbecue. Besides, what says love more than cheesecake?
Yes, a million dollars does also say love also but which are you more likely to share? And which comes with that darn delicious graham cracker crust?
I thought so….
So, the next time your phone rings with a party invite this summer, don’t even stress on what to bring. Just make these Red White and Blue Cheesecake Bars and everyone will have a great day!
Looking for more cheesecake ideas? Check out my Blackberry Lemon Cheesecake Bars, Mint Chocolate Cheesecake and my Pumpkin Cheesecake Mousse Parfait. Like I said, any way it comes, cheesecake is always a hit!!
Happiness and Blessings!
- 1 1/2 cup Graham cracker crumbs
- 1 /3 cup butter melted
- 2 tbl sugar
- 3 8 oz cream cheese softened
- 3/4 cup sour cream
- 3/4 cup sugar
- 3 eggs, large
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup blueberries
- 1/4 cup sugar
- 1 cup cherries
- 1/4 cup sugar
EARLIER IN THE DAY OR THE DAY BEFORE!! In a small saucepan, combine the blueberries and sugar and bring heat to a low boil. Using the back of a spoon, gently smoosh (technical term) the blueberries so that they give off their juice. Let cook for 15 minutes and then push through a fine mesh strainer to collect only the juice into a separate container. Refrigerate juice for at least 1 hour to bring temperature down. Rinse out saucepan and follow same steps with the cherries so that you end up with two separate juice containers chilling in your refrigerator.
LATER THAT SAME DAY DAY OR NEXT DAY! Preheat oven to 325 degrees and place a baking pan filled with water on the bottom rack of your oven
Start by combining graham crackers, melted butter and sugar in a mixing bowl and then transferring the mixture to a 9 x 13 baking pan lined with parchment paper. Set aside
In a large mixing bowl, beat softened cream cheese until creamy and then add in sugar and salt and mix well. One by one, add in eggs and beat until each is incorporated before adding in the next one. Add in sour cream and vanilla and continue mixing until you have a creamy filling.
Pour cheesecake filling on top of graham cracker crust and smooth until even
Using a spoon, pour alternating lines of blueberry juice and cherry juice down length of cheesecake. Swirl juice into cheesecake filing using the back of knife to create a beautiful swirl pattern. The more swirls, the better
Bake in oven for 50-55 minutes or until center is no longer wobbly
Remove from oven and let cool completely before pulling up on parchment paper and removing from baking pan
Cut into squares and serve!
Want to know a trick for lining your pan with parchment paper? Turn your empty baking pan upside down on your parchment paper and then with a knife, draw the outline of your pan but with an extra one inch border. Lift up your pan and then cut your outline out of the paper. Perfect fit every time!