Patriotic Cheesecake Bars (Print View)
Creamy cheesecake bars on a graham crust topped with strawberries and blueberries for festive gatherings.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup sour cream
→ Topping
09 - 1 cup fresh strawberries, chopped
10 - 1 cup fresh blueberries
11 - 1/3 cup white chocolate, melted (optional, for drizzling)
# How To Make It:
01 - Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Press mixture firmly and evenly into the base of the prepared pan to form the crust.
03 - In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until the filling is fully combined.
04 - Pour the cheesecake batter over the crust and spread evenly. Bake for 40 to 45 minutes or until the center is just set and edges are lightly golden. Allow to cool at room temperature.
05 - Refrigerate the cheesecake for at least 3 hours until fully chilled. Once set, top evenly with chopped strawberries and blueberries. Drizzle melted white chocolate over the fruit if desired.
06 - Remove the cheesecake slab using the parchment overhang. Slice into bars and serve chilled.
# Expert Hints:
01 -
- They look impressive but come together with surprisingly little fuss.
- Bold, fresh berries and creamy tang from the filling make every bite a tiny celebration.
02 -
- Rushing the chilling time leaves you with messy, gooey bars instead of neat slices.
- Letting the cream cheese come truly to room temperature means zero lumps in the batter and the creamiest result.
03 -
- Press the crust extra firmly to avoid crumbling when you serve.
- Don’t skip lining the pan—even parchment doubters will be converted.