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Red White and Blue Cheesecake Bars

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So tell me friends…what’s on the agenda for 4th of July? Whatcha serving? Because we might just be on the hunt for a good bbq to join. I’ll bring these Red White and Blue Cheesecake Bars, ok?

Here are the reasons to love these Red White and Blue Cheesecake Bars:

  • Crunchy, cinnamon-y,sweet honey, totally tasty Gluten Free Cheesecake Crust. You don’t have to make it gluten free if its not necessary, but it’s just so good why not?
  • Creamy, not too sweet, tangy New York Style Cheesecake filling
  • FRESH SUMMER BERRIES!
  • Optional Apricot Glaze so your bars will shine bright like a diamond.

Red White and Blue Cheesecake Bars are a delicious Patriotic sweet treat with fresh summer fruit, creamy filling and crispy gluten free crust.

Gluten Free Crust

Hope you guys aren’t sick of this one yet. I’ve been making this gluten free crust on repeat all summer because it’s like all the good things about granola underneath a cheesecake cloud. Just throw all the ingredients into a 13×9 pan, mix real good (just get dirty and use those hands), then bake stirring every 10 to 15 minutes. Let cool and grind up in the food processor.

If gluten free isn’t a requirement you can either substitute regular old fashioned oats OR make a simple, no bake crust with graham crackers, butter and sugar. I like to use this graham cracker crust from Foodal, but double the recipe for cheesecake bars.

Red White and Blue Cheesecake Bars are a delicious Patriotic sweet treat with fresh summer fruit, creamy filling and crispy gluten free crust.

TIP:  Spray the 13×9 pan with cooking spray then line with parchment paper. After cooling, you can remove the whole sheet of bars from the pan and cut on a cutting board easy peasy and without cutting up your pan.

Cheesecake Filling

Recently we made this New York Style Cheesecake and it was creamy, soft, yet firm in that New York way that we love. We’re doing the same thing here for these Red White and Blue Cheesecake Bars, but just smaller quantities of ingredients.

Either beat together in the standing mixer or with a hand mixer and lightly spread on top of your crunchy crust.

Divide and Conquer:  Using three strips aluminum foil, divide the batter into four columns. Press them slightly into the batter so they stay upright. Since we’re cutting up the bars anyways, it’s ok if they have some line marks in them after baking.

Red White and Blue Cheesecake Bars are a delicious Patriotic sweet treat with fresh summer fruit, creamy filling and crispy gluten free crust.

Summer Fruit Topping

Can this be the best part? It might be. There’s just something about biting into a fresh picked summer strawberry with it’s bright red color throughout that makes life a little better, right??

Red White and Blue Cheesecake Bars are a delicious Patriotic sweet treat with fresh summer fruit, creamy filling and crispy gluten free crust.

A combo of white and brown sugar, corn starch and lemon juice are the simple ingredients we need to coat our fruit so it bakes up perfectly and a little jammy without running marathons all over the place.

After baking, remove the foil strips and chill. Then if you want shiny bars you can go ahead and brush on that apricot glaze. Or maybe just dust with a little powdered sugar. Either way, your red white and blue cheesecake bars are going to be lit. (get it…????)

Red White and Blue Cheesecake Bars are a delicious Patriotic sweet treat with fresh summer fruit, creamy filling and crispy gluten free crust.

 

Make this recipe? Leave a comment below! Want to make it?? Be sure to pin this recipe ????

Red White and Blue Cheesecake Bars are a delicious Patriotic sweet treat with fresh summer fruit, creamy filling and crunchy gluten free crust. #cheesecake #cheesecakebars #4thofjuly #bbqdesserts #fruitdesserts #4thofjulydessert

stacked squares of red white and bue cheesecake bars

Red White and Blue Cheesecake Bars | Gluten Free

Crisp, sweet crunchy gluten free crust with creamy New York Style Cheesecake filling topped with fresh strawberries and blueberries.  These Red White and Blue Cheesecake Bars are a Patriotic sweet treat sure to disappear at your holiday cookout.
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Course: Dessert
Cuisine: American
Prep Time: 50 minutes
Cook Time: 50 minutes
Chill: 4 hours
Total Time: 5 hours 40 minutes
Servings: 16 servings
Calories: 306kcal
Author: Lauren

Ingredients

Crust

  • 3 cups gluten free oats (or substitute old fashioned oats) 255g
  • ½ cup light brown sugar 113g
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup + 1 tablespoon olive or coconut oil
  • 6 tablespoons unsalted butter

Filling

  • 2 8-ounce packages cream cheese softened
  • ½ cup granulated sugar 100g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Strawberry Topping

  • 3 cups diced strawberries about 20 berries
  • ¼ cup granulated sugar 50g
  • ¼ cup light brown sugar 50g
  • ¼ cup cornstarch 28g
  • 2 teaspoon lemon juice

Blueberry Topping

  • 3 cups diced blueberries
  • ¼ cup granulated sugar 50g
  • ¼ cup light brown sugar 50g
  • ¼ cup cornstarch 28g
  • 2 teaspoon lemon juice

Apricot Glaze (Optional)

  • ¼ cup apricot preserves
  • 2 tablespoons unsalted butter

Instructions

Crust

  • Preheat and Mix:. Preheat oven to 350°F.  In a 13x9 pan, combine the oats, brown sugar, honey, cinnamon, salt and oil.  Using your hands, evenly distribute the ingredients.  Spread into an even layer in the pan.  Bake for 30 minutes, stirring every 10 minutes.
  • Cool and Blend:. After baking let the oats cool completely, about 10 to 15 minutes.  Oats will harden as they cool to a granola-like texture, stir occasionally to keep from sticking to the pan.  Transfer to a food processor.  Pulse 2 to 3 times to break up any larger pieces then process on high for 30 to 60 seconds until the oats resemble coarse crumbs.
  • Butter and stir:  Add the coarse oat crumbs to a medium size bowl.  While stirring, slowly pour melted butter over the oats.  Line a 13x9 pan with parchment paper, spread the buttered crumbs and press down into an even layer.

Filling

  • Preheat: the oven to 350°F.
  • Mix:  In a standing mixer with the paddle attachment or in a large bowl with a hand mixer, beat the cream cheese until creamy about 2 minutes.  Scrape down the sides and bottom of the bowl.  Beat the sugar into the cream cheese until fully incorporated – 2 minutes – scraping down the sides and bottom of the bowl.
  • Mix:  On low speed, add the vanilla and corn starch.  Add the eggs, one at a time.  Raise the speed to medium and mix until the ingredients are well incorporated incorporated, about 1 minute.
  • Pour:  Pour the batter into the pressed crust and spread.

Topping

  • Mix:  In a bowl combine strawberries, sugars, cornstarch and lemon juice.  In a separate bowl, repeat with the blueberries.
  • Divide and conquer:. Using 3 pieces of aluminum foil, separate the filling into 4 columns, pressing a little bit into the filling so it stays upright.  Divide the strawberries between the first and third columns, top the remaining columns with the blueberries.
  • Bake and chill:  Bake at 350°F for 50 minutes.  Let chill for at least 4 hours, overnight is best.
  • Optional glaze:  In a small saucepan combine the apricot preserves and butter over low heat.  Once combined and bubbling, turn off heat and brush over the fruit.

Nutrition

Calories: 306kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 53mg | Potassium: 152mg | Fiber: 3g | Sugar: 34g | Vitamin A: 233IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg

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Recipe Rating




Heather

Monday 2nd of July 2018

These are perfect for all the July 4th parties! I love that you used fresh fruit and these look absolutley mouthwatering.

Amanda Mason

Monday 2nd of July 2018

I can't believe these have a cheesecake crust!! So excited to try these! I was going to make my red, white and blueberry truffle but now I'm really wanting to make your cheesecake bars! They look amazing and the picture of the one with the sparkler...WOW! You sold me!!

Lauren

Monday 2nd of July 2018

Thank you Amanda! The crust is my favorite part!

Sri Mallya

Sunday 1st of July 2018

Perfect for 4th of july. Love the colors. Looks so beautiful and delicious.

Sam | Ahead of Thyme

Sunday 1st of July 2018

Wow these look amazing! And just in time for 4th of July! Can't wait to try this!

elcitrakale

Sunday 1st of July 2018

Sounds wonderful and so festive this summer.