Red, White & Blue Cheesecake Bars
Published: Friday, July 4, 2025
2 (6.75 oz.) pkgs. crisp, sweet cookies (such as Pepperidge Farm Bordeaux cookies)
¼ c. salted butter, melted
1 c. fresh or frozen raspberries (about 5 oz.)
¾ c. plus 2 Tbsp. granulated sugar, divided
2 Tbsp. water, divided
1 c. fresh or frozen blueberries (about 5½ oz.)
3 (8 oz.) pkgs. cream cheese, softened
¼ tsp. salt
2 large egg whites
1 large egg
¼ c. sour cream
2 Tbsp. all-purpose flour
2 tsp. fresh lemon juice (from 1 lemon)
2 tsp. vanilla extract
Preheat oven to 350°. Process cookies in a food processor until finely ground, about 1 minute. Drizzle melted butter over cookie crumbs; pulse until well combined, 3-4 times. Press crumb mixture onto bottom of a parchment paper-lined, 13- x 9-inch baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes. Reduce oven temperature to 325°.
Meanwhile, combine raspberries and 1 tablespoon each of the sugar and water in a small saucepan over medium. Bring to a boil, and cook, stirring frequently to mash raspberries, until thickened, 6-8 minutes. Place raspberry mixture in a fine wire-mesh strainer over a bowl; press mixture until there are about 3 Tbsp raspberry puree in bowl. Discard solids in strainer. Cool puree completely. Repeat procedure with blueberries, 1 Tbsp. sugar, and remaining 1 Tbsp. water.
Beat softened cream cheese, salt and remaining ¾ cup sugar with an electric mixer on medium-low speed until smooth, 1-2 minutes. Add egg whites and egg, 1 at a time, beating well after each addition. Add sour cream, flour, lemon juice and vanilla, and beat at low speed until smooth, 1-2 minutes. Pour batter into prepared baking dish; smooth top.
Drop level teaspoonfuls of raspberry and blueberry purees all over top of batter; gently swirl with a knife.
Bake at 325° until cheesecake is almost set (center will still jiggle slightly when dish is touched), 25-28 minutes. Run a knife or offset spatula around edge of dish to loosen sides of cheesecake. Cool on wire rack at room temperature 1 hour. Cover and chill 4 hours or overnight. Cut into bars. —24 servings.
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