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Perfect Red White and Blue Layered Cheesecake Bars

red white and blue layered cheesecake bars - featured image
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These festive cheesecake bars feature a lightly sweetened graham cracker crust, a creamy cheesecake layer blended with cottage cheese, and vibrant fresh strawberry and blueberry layers. Perfect for patriotic celebrations or any summer gathering.

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 cream cheese, softened
  • ½ cup cottage cheese, blended smooth
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ cup sour cream
  • 1 ½ cups fresh or frozen blueberries (thawed and drained if frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 ½ cups fresh or frozen strawberries, hulled (thawed if frozen)
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9 inch pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until mixture resembles wet sand. Press evenly into bottom of prepared pan. Bake 10 minutes until set and lightly golden. Let cool.
  3. In a large bowl, beat softened cream cheese and blended cottage cheese with an electric mixer until smooth (2-3 minutes). Add ¾ cup sugar and mix until combined. Beat in eggs one at a time, then add vanilla extract, flour, and sour cream. Mix just until smooth. Pour over cooled crust and spread evenly.
  4. Bake cheesecake layer for 35-40 minutes until edges are set but center slightly jiggles. Cool for 15 minutes.
  5. Prepare blueberry topping: In a small saucepan, combine blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5 minutes until berries soften. Stir in cornstarch slurry and cook 1 more minute until thickened. Cool slightly.
  6. Prepare strawberry topping: Repeat same process with strawberries, 3 tablespoons sugar, lemon juice, and cornstarch slurry. Cook and thicken, then cool slightly.
  7. Once cheesecake is cool but not fully set, spoon blueberry layer over one half and strawberry layer over the other half. Smooth gently with spatula without mixing colors.
  8. Chill bars in refrigerator at least 4 hours or overnight to set fully.
  9. Use parchment overhang to lift bars from pan. Slice into squares with a sharp knife, wiping knife clean between cuts. Serve chilled.

Notes

Do not overmix cheesecake batter to avoid cracks. Watch for slight jiggle in center when baking. Let cheesecake cool gradually to prevent cracking. Puree and cook berry layers to reduce moisture and prevent sogginess. Chill bars thoroughly before slicing for neat layers. Frozen berries can be used if thawed and drained. For gluten-free crust, substitute almond flour. For dairy-free, use coconut cream and dairy-free butter alternatives.

Nutrition

Keywords: cheesecake bars, patriotic dessert, red white and blue dessert, Fourth of July dessert, layered cheesecake, berry cheesecake bars, easy cheesecake bars

Find it online: https://tempotaste.com/perfect-red-white-and-blue-layered-cheesecake-bars-recipe-for-easy-patriotic-desserts/