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Patriotic Cheesecake Bars

These cheesecake bars feature a creamy, smooth filling made with cream cheese, sugar, and vanilla, layered on a crunchy graham cracker crust. Topped with a vibrant, tart berry swirl, they have a firm yet melt-in-your-mouth texture and an eye-catching red, white, and blue appearance. The dessert is baked until set, then chilled for a chilled, sliceable final presentation.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups mixed berries (blueberries, raspberries) divided, for swirl and topping
  • 2 tablespoons sugar for berry pureé

Equipment

  • 9x13 inch baking dish
  • Mixing Bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Saucepan
  • Measuring cups and spoons
  • Food processor or crumb crusher
  • Baking sheet

Method
 

  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl. Mix with a spatula until crumbs are evenly coated and moist. Press firmly into the bottom of a 9x13 inch baking dish to form an even crust. Bake at 350°F (175°C) for 10 minutes until lightly golden, then remove and let cool slightly.
  2. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until well combined. Incorporate eggs one at a time, mixing on low speed after each addition, until fully blended. Pour the cream cheese mixture over the cooled crust, spreading evenly with a spatula.
  3. Puree 1 cup of mixed berries with 2 tablespoons sugar in a blender or food processor until smooth. Gently drop spoonfuls of berry pureé onto the cheesecake layer to create a marbled effect. Use a toothpick or skewer to swirl the berry pureé into the cheesecake, creating a patriotic pattern with red, white, and blue.
    1 1/2 cups graham cracker crumbs
  4. Bake the assembled cheesecake at 350°F (175°C) for 35 minutes, or until the edges are set and slightly puffed, and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside to cool gradually for 1 hour to prevent cracking.
  5. Remove from oven and allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and set. Before serving, swirl remaining berries on top for decoration and visual appeal, creating a vibrant patriotic look.
    1 1/2 cups graham cracker crumbs

Notes

Ensure cream cheese is softened for smooth mixing. The swirling pattern can be customized for visual effect. Chill thoroughly for best texture before slicing.