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Delicious Red White and Blue Cheesecake Bars with Fresh Berry Swirls

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Creamy cheesecake bars swirled with fresh raspberries and blueberries, perfect for summer parties and patriotic celebrations. Easy to make with a buttery graham cracker crust and bright berry swirls that balance richness with tartness.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets), finely crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup fresh raspberries, washed and gently mashed
  • 1/2 cup fresh blueberries, whole or lightly crushed
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbs are evenly moistened. Press firmly into the bottom of the pan.
  3. Bake crust for 10 minutes until golden and fragrant. Remove and let cool slightly.
  4. In a small bowl, gently mash raspberries with a fork. Add blueberries, 2 tablespoons sugar, and lemon juice. Stir lightly and set aside.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
  6. Gradually add 2/3 cup sugar, beating until silky. Add eggs one at a time, mixing well after each.
  7. Stir in vanilla extract, then fold in sour cream gently until combined. Avoid overmixing.
  8. Pour cheesecake batter over cooled crust and smooth surface.
  9. Drop spoonfuls of berry mixture evenly over batter. Using a fork or toothpick, swirl berries gently to create a marbled effect without over-swelling.
  10. Bake for 35-40 minutes until edges are set but center jiggles slightly.
  11. Cool completely at room temperature for about 1 hour, then refrigerate at least 2 hours or overnight.
  12. Use parchment overhang to lift cheesecake from pan. Cut into 12 bars with a sharp knife, wiping blade clean between cuts.
  13. Serve chilled or at room temperature.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing after adding eggs to prevent cracks. Swirl berries gently to keep distinct colors. Chill bars overnight for best texture and flavor. Frozen berries can be used if thawed and drained well. For gluten-free, substitute crust with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: cheesecake bars, red white and blue dessert, berry swirls, patriotic dessert, summer dessert, easy cheesecake, graham cracker crust

Find it online: https://fizzlefork.com/delicious-red-white-and-blue-cheesecake-bars-recipe-easy-fresh-berry-swirls/