Creamy Patriotic Cheesecake Bars
These creamy patriotic cheesecake bars feature a buttery shortbread crust, smooth tangy cheesecake filling, and fresh berries on top, perfect for Fourth of July celebrations and summer parties.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 45 minutes
- Yield: 16 bars (about 16 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups buttery shortbread cookie crumbs (or graham cracker crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, mix 1 ½ cups shortbread cookie crumbs with 6 tablespoons melted butter and 2 tablespoons sugar until crumbs are evenly coated and resemble wet sand.
- Press the crust mixture firmly and evenly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove from oven and let cool slightly.
- In a large bowl, beat 16 ounces softened cream cheese with 2/3 cup sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
- Add eggs one at a time, beating just until incorporated after each addition.
- Mix in 1 teaspoon vanilla extract and ½ cup sour cream, folding gently until combined.
- Pour the filling over the pre-baked crust and spread evenly.
- Bake for 35-40 minutes until edges are set but center still jiggles slightly.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set.
- Top with fresh strawberries, blueberries, and raspberries just before serving.
Notes
Leave cream cheese out at room temperature for about an hour before mixing to avoid lumps. Use medium speed when mixing filling to prevent cracks. Press crust firmly before baking to avoid crumbling. Start checking bars at 35 minutes to prevent overbaking. Use parchment paper sling for easy removal. Fresh berries are preferred over frozen; if using frozen, thaw and drain well to avoid sogginess.
Nutrition
- Serving Size: 1 bar (approximately
- Calories: 280
- Fat: 18
- Carbohydrates: 23
- Protein: 5
Keywords: cheesecake bars, patriotic dessert, Fourth of July dessert, creamy cheesecake, berry dessert, shortbread crust, easy cheesecake bars