Swirls of colors make these Red White and Blue Cheesecake Bars a fun dessert to share at holiday BBQ's. This super simple red, white, and blue dessert is sure to brighten your Memorial Day and 4th of July picnics. So, let's get this party started.
Add a batch of these 4th of July cookies and your picnics will be perfect.
Cheesecake Bars
One of our favorite desserts is this rainbow cheesecake. I love that it is so easy to make and to customize for any party. You can change the swirls of color to match any party theme.
All the stores have red, white, and blue decorations out right now for Memorial Day and the 4th of July, so I picked up a few things for our summer picnics. One of my favorite things to do for the holidays is make a dessert that is fun and colorful, so I grabbed some star sprinkles, too.
Cheesecake bars are a great way to add some color and fun to any party. I was looking through the 4th of July treats I have made over the years, and there was nothing red, white, and blue in the cheesecake section, so I had to make a red, white, and blue dessert right away.
Ingredients Needed
The swirls in this 4th of July cheesecake are easy to do, and they make this patriotic dessert the perfect holiday treat for picnics or parties.
- Oreo Crust: Crushed Oreos (or any sandwich cookie) combined with melted butter make an excellent crust for cheesecake.
- Cream Cheese: Use full-fat for the best flavor and texture. Make sure to set it out ahead of time to soften.
- Granulated Sugar: Sweetens and smooths the filling.
- Vanilla Extract: Adds flavor.
- Sour Cream: Adds a slight tang to the bars.
- Flour: Provides structure so the cheesecake bars do not crack during baking.
- Eggs: Give the cheesecake a smooth and rich texture
- Red & Blue Food Coloring: I like to use gel food coloring to create vibrant hues. The gel does not dilute the batter.
How to Make Red White and Blue Cheesecake Bars
The longest part of making cheesecake bars is the wait time. Cheesecake has to chill for 6-8 hours, so it has time to set before you cut into it.
I suggest making this patriotic cheesecake the night before, so it can chill overnight.
- Crush the cookies and mix with melted butter. Press the mixture evenly into a pan. Bake and cool the crust.
- Beat the cream cheese and sugar until creamy. Add the flour, vanilla, and sour cream and beat again. Add the eggs and beat until just mixed in. Do not overbeat.
- Divide the cheesecake batter evenly into three bowls. Tint two of the bowls red and blue. Gel food colors will give you more vibrant colors.
- Spoon the batter over the cooled cookie crust in a grid pattern. Use a butter knife to gently swirl the batter, moving up and down, side to side. Be careful not to drag the knife through the crust! Bake over a steam bath.
How To Keep Cheesecake From Cracking
- Set out your ingredients ahead of time so they reach room temperature.
- Do not overbeat the cheesecake batter. Beating too much and for too long will introduce air bubbles into the batter, which can cause cracks in the cheesecake as it bakes.
- Bake cheesecake with a steam bath. My favorite way to bake cheesecake is with a pan of water on the bottom rack of the oven. The pan of cheesecake goes on the oven rack right above it.
- Do not overbake the cheesecake. The center of the cheesecake should still be a little jiggly like Jello when you pull it out. It will set up as it cools. If the whole dessert moves, go ahead and continue baking it a little longer.
- Loosen the cheesecake from the edges of the pan about 5 minutes after you pull it out of the oven. As the cheesecake cools, it will shrink and pull away from the sides of the pan. If it is still attached, it will cause cracks in the center.
- If it cracks, cover it with a fun topping like pie filling, chocolate ganache, or this whipped cream recipe, and no one will ever know.
Storing and Freezing
In the Refrigerator: Place the cooled cheesecake bars in a covered, airtight container and refrigerate for 3-4 days.
In the Freezer: Wrap the entire block of cheesecake or individual squares in two layers of plastic wrap and freeze for up to two months. Thaw it overnight in the refrigerator before serving.
Cutting Tip: The best way to cut cheesecake slices cleanly is to use a hot knife for each slice. Dip the knife in hot water and wipe with a clean towel before making each cut.
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How to Freeze Cheesecake
- After baking, let the cheesecake cool for 1-2 hours on the counter, then refrigerate until completely chilled.
- If you are freezing the cheesecake whole, place it on a board or pan, then wrap it tightly with plastic wrap and foil. If you are freezing individual slices or squares, wrap each one tightly in plastic wrap and then again in foil.
- Place in the freezer for 1-2 months. Thaw in the fridge overnight or at least a few hours before serving. Once thawed, add homemade whipped cream and sprinkle decorations.
More Red White and Blue Desserts
- Firecracker Cupcakes
- 4th of July Donuts
- 4th of July Rice Krispie Treats
- White Chocolate Parfait recipe
- Red White and Blue Swirl Bundt Cake
- 4th of July Marshmallow Pops
- Chocolate Chip Cookie Pie
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Recipe
Red White and Blue Cheesecake Bars
Swirls of colors make these Red White and Blue Cheesecake Bars a fun dessert to share at holiday BBW's. This super simple red, white, and blue dessert is sure to brighten your Memorial Day and 4th of July picnics.
Ingredients
For the Crust
- 30 Oreo cookies
- 4 tablespoons unsalted butter, melted
For the Cheesecake
- 3 - 8 ounce packages cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup all purpose flour
- 3 large eggs
- red & blue gel food colors
Instructions
- Preheat the oven to 325°. Line a 9x13 pan with foil.
- Place the cookies (including the cream) in a food processor. Pulse until the cookies become crumbs.
- Stir in the butter until it is mixed in. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove and cool.
- Place a large baking sheet on the bottom rack of the oven. Fill it halfway with water. Let the oven preheat again.
- Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour, and beat again.
- Add the eggs and beat gently just until they are mixed in.
- Divide the batter evenly into 3 bowls. Use the food coloring to tint two of the bowls red and blue.
- Spoon the mixture evenly over the crust, alternating the colors. Drag a butter knife through the batter, going up and down and back and forth, until you get a good swirl pattern. Do not overmix.
- Place the pan on the oven rack above the pan of water. Bake for 45-50 minutes. Remove from the oven immediately and place on a wire rack.
- Let the cheesecake cool on the counter for 1 hour, then refrigerate for at least 6 hours.
- Cut into squares and serve with whipped cream and sprinkles, if desired.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 155mgCarbohydrates: 26gFiber: 0gSugar: 20gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
The post for Red White and Blue Cheesecake Bars was first published in May 2017. The post was updated and republished in May 2021.
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Kathy says
This will be my 4th time making these, my granddaughter request them for her birthday treat. I would like to know if you think these could be made in a cupcake pan?
Jocelyn says
I am so happy to hear how much you are loving this fun recipe. The batter can definitely be baked in a cupcake pan. I haven't done it with this particular recipe, but my guess is that it will fill 18 regular cupcake liners and I would bake them around 25 minutes. Here is my mini cheesecakes that is similar but without the colors. https://insidebrucrewlife.com/mini-cheesecakes-recipe/ I hope that helps and your granddaughter loves the mini ones.
Alisha says
Hi Jocelyn! I've made these for the past few years for the 4th of July. EVERYONE, loves them! I want to make it for a birthday party without the food coloring and substitute the oreos for graham crackers. Do you recommend following this recipe or your cheesecake bars recipe? Thanks!
Jocelyn says
They are slightly different, so honestly either one would be delicious. BUT since you've already used this one and love it, I would just leave out the food coloring and use a double recipe of this graham cracker crust. https://insidebrucrewlife.com/homemade-graham-cracker-crust-recipe/ Using golden Oreos is also a good sub for the regular chocolate cookies.
Alisha says
Thank you so much!!! I always forget about golden Oreos.
Erica Carson says
I have made this recipe twice and both times it's been a hit!! It's so delicious, so thank you for sharing it.
Jocelyn says
I am thrilled that you are enjoying this recipe! It's one of our favorites too! Thank you so much for coming back and leaving a comment.
Helen says
What about using jello? Like blueberry and strawberry instead of the food coloring gel
Jocelyn says
I have never used Jello powder in a baked cheesecake, so I'm not quite sure how it would be. My first thought is that it should be fine, but without trying it, I can't say for sure. Definitely keep me posted if you try it!
Mary says
I have done this recipe twice how do I get the red to not look pink?
Jocelyn says
I use the Wilton gel colors because they are super concentrated and you can get a pretty deep color without using a lot. They have one called "no taste red" so you don't get a strange flavor if you do use a lot of it. Most reds will bake up pink if you do not use enough.
Melissa says
I think I messed up, how important is the sour cream, I had it sitting on the counter next to my work area and still managed to not add it, did not realize that I left it out until I had already separated it out and colored it and was putting the batters into my pan,should I start over
Jocelyn says
I hope you were able to get this baked. If you bake it without the sour cream, it will work. The bars will just be a little thicker and less creamy.
Leah says
If I use a 9x13 aluminum pan for the cheesecake, do I still have to cover the bottom in foil when baking?
Jocelyn says
No, the only time I use foil or parchment paper is if I want to lift the bars out easily before cutting. I hope you enjoy the cheesecake!
Tosh says
When you say cook it over a steam bath, I seen where you said to put the water on the bottom rack and the cheesecake on the top. But do I need to boil water and then place in my oven and close? Or do I just put it in the oven and set the oven to a certain temp so the water boils? Lol. Sorry!! Never seen this before
Jocelyn says
Yes, just place a large sheet pan on the very bottom oven rack and fill it with water. You don't need to boil it, as the oven will heat it up as it preheats. I usually use hot tap water, so it heats a little faster and starts to steam a little. Make sure you keep your face back when you go to put the pan of cheesecake on the rack right above. You will get a good facial if you are too close. I hope that makes sense and you enjoy the bars!