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Perfect Red White and Blue Berry Cheesecake Bars Easy Summer Recipe

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These red white and blue berry cheesecake bars combine a buttery graham cracker crust, creamy cheesecake filling, and fresh patriotic berries for a festive and delicious summer dessert perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tbsp unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest
  • 2 tbsp all-purpose flour
  • ½ cup fresh strawberries, sliced
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup to get an even, compact layer. Bake for 8-10 minutes until slightly golden and fragrant. Remove from oven and set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar using an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  6. Sprinkle flour over the mixture and fold in gently to help the filling hold together.
  7. Pour the cheesecake filling evenly over the warm crust and smooth the top with a spatula.
  8. Arrange the strawberries, blueberries, and raspberries evenly over the filling, gently pressing them down slightly so they stick but don’t sink.
  9. Bake the bars for 35-40 minutes. The edges should be set, and the center should slightly jiggle when gently shaken.
  10. Remove from oven and let cool at room temperature for about 30 minutes. Then refrigerate for at least 3-4 hours or overnight to fully set.
  11. Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into 12 squares with a sharp knife.
  12. Dust with powdered sugar and garnish with fresh mint if desired.

Notes

Do not overmix the cream cheese filling to avoid cracks or crumbly texture. Let the crust cool slightly before pouring in the filling to prevent curdling. Gently press berries into the filling to keep them from sinking. Tent with foil if edges brown too quickly. Chill bars for best texture and flavor. If berries release too much juice after baking, blot with paper towel before dusting with powdered sugar.

Nutrition

Keywords: cheesecake bars, summer dessert, red white and blue, patriotic dessert, berry cheesecake, easy cheesecake bars, summer recipe

Find it online: https://tastypierecipes.com/perfect-red-white-and-blue-berry-cheesecake-bars-easy-summer-recipe/