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Red White and Blue Cheesecake Bars

A vibrant and creamy dessert that combines the festive colors of red, white, and blue, perfect for summer gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust
  • 30 pieces Oreo cookies For a chocolate cookie crust
  • 4 tablespoons unsalted butter, melted Ensure it's fully melted
Cheesecake Filling
  • 3 8-ounce packages cream cheese, softened Use room temperature for best results
  • 1.5 cups granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • Red and blue gel food colors For coloring the filling

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. Line a 9x13 pan with foil for easy removal.
  3. In a food processor, pulse the Oreo cookies until they turn into fine crumbs.
  4. Combine the cookie crumbs with melted butter, mixing until it resembles moist sand.
  5. Press the mixture into the bottom of the prepared pan to form a crust and bake for 10 minutes.
  6. Allow crust to cool.
  7. Place a large baking sheet on the bottom rack of the oven and fill it halfway with water.
Cheesecake Filling
  1. In a mixing bowl, beat together cream cheese and sugar until smooth.
  2. Gently fold in sour cream, vanilla, and flour until just combined.
  3. Divide the batter into three bowls, tint two portions with red and blue gel food color respectively.
  4. Spoon the mixtures alternately over the crust to create a layered effect.
  5. Use a butter knife to swirl the colors gently without overmixing.
Baking
  1. Place the pan above the water-filled baking sheet and bake for 45-50 minutes.
  2. Allow to cool on a wire rack for about an hour, then chill in the refrigerator for 4-6 hours.
Serving
  1. Cut the cheesecake into squares and serve on a festive platter.
  2. Optional: Top with whipped cream and sprinkles.

Notes

Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to three months, thaw overnight in the refrigerator.