Description
Creamy Patriotic Cheesecake Bars with a vibrant berry swirl. Perfect for summer gatherings, these easy no-bake bars bring a sweet, tangy burst of flavor.
Ingredients
Scale
- Crust Essentials:
- 2 cups graham cracker crumbs (about 14–16 full graham cracker sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Creamy Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Berry Swirl:
- 1 cup fresh strawberries, diced
- 1/2 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Finishing Touches:
- Extra fresh berries (strawberries, blueberries) for garnish
Instructions
- Crush and Press the Crust:: First things first, let’s get that crust ready! Take your graham cracker crumbs, melted butter, and a tiny bit of sugar, then mix them up in a bowl until they look like wet sand. Now, press this mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper. This is where I always get a little too aggressive, honestly, but a good firm press means a sturdy crust. Pop it into a 350°F (175°C) oven for about 10 minutes. You’ll smell that lovely buttery graham cracker aroma; it’s a good sign!
- Whip Up the Creamy Filling:: While the crust is doing its thing, grab your softened cream cheese and beat it with sugar until it’s light and fluffy. This is crucial for smooth Patriotic Cheesecake Bars! I once tried to rush this step, and I ended up with tiny cream cheese lumps, which was a bummer. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, gently fold in the sour cream, vanilla extract, and that wonderful lemon zest. Don’t overmix here, just combine until smooth and creamy.
- Prepare the Vibrant Berry Swirl:: In a small saucepan, combine your diced strawberries, blueberries, sugar, cornstarch, and water. Cook this over medium heat, stirring often, until the berries soften and the mixture thickens into a glossy sauce. This usually takes about 5-7 minutes. It’ll smell so sweet and summery! Let it cool slightly before you use it. You want it warm, not hot, so it doesn’t cook the cheesecake filling when you swirl.
- Assemble and Swirl Your Patriotic Cheesecake Bars:: Pour the creamy cheesecake filling over your cooled graham cracker crust. Now for the fun part! Dollop spoonfuls of the berry sauce over the cheesecake filling. Take a knife or a skewer and gently swirl the berry sauce into the cheesecake. Don’t overmix, or you’ll lose those distinct red and blue streaks. I’ve been there, thinking I could make it “more swirly,” and just ended up with a purple blob. Go easy, hon!
- Bake and Chill to Perfection:: Carefully place your pan into the preheated oven and bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. It’s like a little dance! Once baked, turn off the oven, crack the door, and let the cheesecake cool in there for about an hour. This helps prevent cracking. Then, remove it, let it cool completely on a wire rack, and finally, transfer it to the fridge to chill for at least 3-4 hours, or even better, overnight. I know, the waiting is the hardest part!
- Slice and Serve Your Festive Bars:: Once your Patriotic Cheesecake Bars are perfectly chilled and firm, use the parchment paper overhang to lift the entire cheesecake out of the pan. Place it on a cutting board. Now, for the cleanest slices, warm your knife under hot water and wipe it clean between each cut. It really makes a difference for those crisp, clean edges. Garnish with extra fresh berries if you’re feeling fancy, and serve up a slice of pure joy!