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Red White and Blue Cheesecake Bars Easy Patriotic Dessert Recipe

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These flavorful Red White and Blue Cheesecake Bars are a quick and easy patriotic dessert featuring a creamy cheesecake layer, buttery graham cracker crust, and a fresh triple-berry topping. Perfect for celebrations like Independence Day or summer cookouts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz (450 g) cream cheese, softened
  • ½ cup cottage cheese (small curd)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries (optional)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease your 9×13 inch baking pan or line it with parchment paper.
  2. In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until mixture resembles wet sand. Press firmly and evenly into the bottom of the pan. Bake crust for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese and cottage cheese together until smooth (2-3 minutes). Add sugar and mix until combined.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract, flour, and lemon juice until just combined. Avoid overmixing.
  5. Pour batter over the slightly cooled crust and smooth the top with a spatula.
  6. Bake for 40-45 minutes, until edges are set but center jiggles slightly when shaken.
  7. Turn off oven, crack door open, and let cheesecake bars cool inside for 30 minutes.
  8. Remove from oven, cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  9. In a bowl, gently toss strawberries, blueberries, and raspberries with honey and lemon zest. Spoon evenly over chilled cheesecake layer.
  10. Slice into bars with a sharp knife, wiping blade clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix the batter to prevent cracks. Pre-bake the crust to avoid sogginess. Cool cheesecake slowly in the oven with door slightly open to prevent cracks. Add berry topping just before serving to keep fruit fresh. Bars taste better after chilling overnight. For faster slicing, freeze bars for 30 minutes before cutting.

Nutrition

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

Find it online: https://fizzlefork.com/red-white-and-blue-cheesecake-bars-easy-patriotic-dessert-recipe/