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

Red White and Blue Cheesecake Bars | Gluten Free

  • Author: Lauren
  • Prep Time: 50 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


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.



  • 3 cups (255g) gluten free oats (or substitute old fashioned oats)
  • 1/2 cup (113g) light brown sugar
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/ cup + 1 tablespoon olive or coconut oil
  • 6 tablespoons unsalted butter


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

Strawberry Topping

  • 3 cups diced strawberries (about 20 berries)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1/4 cup (28g) cornstarch
  • 2 teaspoon lemon juice

Blueberry Topping

  • 3 cups diced blueberries
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1/4 cup (28g) cornstarch
  • 2 teaspoon lemon juice

Apricot Glaze (Optional)

  • 1/4 cup apricot preserves
  • 2 tablespoons unsalted butter



  1. Preheat and Mix:. Preheat oven to 350°F.  In a 13×9 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.
  2. 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.
  3. Butter and stir:  Add the coarse oat crumbs to a medium size bowl.  While stirring, slowly pour melted butter over the oats.  Line a 13×9 pan with parchment paper, spread the buttered crumbs and press down into an even layer.


  1. Preheat: the oven to 350°F.
  2. 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.
  3. 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.
  4. Pour:  Pour the batter into the pressed crust and spread.


  1. Mix:  In a bowl combine strawberries, sugars, cornstarch and lemon juice.  In a separate bowl, repeat with the blueberries.
  2. 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.
  3. Bake and chill:  Bake at 350°F for 50 minutes.  Let chill for at least 4 hours, overnight is best.
  4. 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.
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