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Red, White, and Blueberry Cheesecake Bars

blueberry strawberry cheesecake bars
Photo Credit
Samantha Jones
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 24 bars
Category
Cakes and Frostings
Course
Desserts
Occasions
Independence Day
Credit
Shelby Trusty, Indianapolis, Indiana
Sources
Old Farmer's Almanac Contests

Creamy cheesecake with pops of strawberries and blueberries! What could be better? These tasty cheesecake bars are perfect for with fresh fruit during the peak of berry season. And they certainly have our seal of approval: the Red, White, and Blueberry Cheesecake Bars were the winners of our 2024 Recipe Contest!

We love bringing this yummy, festive dessert to Fourth of July celebrations!

Crust

Ingredients
1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar

Instructions

  1. Preheat oven to 325°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. In a bowl, combine crumbs, butter, and sugar. Mix until crumbs are evenly coated with butter.
  2. Press mixture firmly into bottom of the prepared dish. Use a spoon or the bottom of a glass to help compact it.

Cheesecake

Ingredients
16 ounces (2 packages) cream cheese, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 cup fresh blueberries
1 cup fresh strawberries, hulled and sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Instructions

  1. Using a stand or hand mixer, beat together cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour and vanilla and mix until well combined and smooth.
  2. Pour mixture over prepared crust, spreading evenly. Scatter berries evenly over the top. Bake for 35 to 40 minutes, or until edges are set and center is slightly jiggly.
  3. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours, or until cheesecake is fully chilled.

Glaze

Ingredients
1/2 cup red currant jelly or seedless strawberry jam

Instructions

  1. In a saucepan, warm jelly over low heat until it becomes liquid and smooth. Brush glaze over the top of chilled cheesecake.
  2. Carefully lift cheesecake out of the baking dish and cut into squares.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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