Description
Delight in these festive Red White and Blue Cheesecake Bars, featuring a rich Oreo cookie crust and a creamy tri-colored cheesecake filling swirled with vibrant red and blue hues. Perfect for patriotic celebrations or any occasion where a colorful, indulgent dessert is desired.
Ingredients
Scale
Crust
- 2 ½ cups chocolate Oreo crumbs
- ¼ cup sugar
- 10 tablespoons unsalted butter, melted
Filling
- 32 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- Red food coloring
- Blue food coloring
Garnish
- Whipped topping
- Sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Crust Mixture: In a mixing bowl, combine the Oreo cookie crumbs, ¼ cup sugar, and melted unsalted butter until evenly mixed.
- Form Crust: Press the cookie crumb mixture firmly and evenly into the bottom of the greased baking dish to create the crust layer.
- Bake Crust: Bake the crust at 350°F for 10 minutes, then remove and set aside to cool slightly while preparing the filling.
- Reduce Oven Temperature: Lower the oven temperature to 325°F (160°C) for baking the cheesecake filling.
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Add Sour Cream: Mix in the sour cream until fully incorporated.
- Incorporate Sugar and Vanilla: Add the sugar and vanilla extract, mixing until fully combined.
- Add Eggs: Gradually add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Divide and Color Batter: Separate the batter evenly into three bowls. Add red food coloring to one bowl and blue food coloring to another, leaving one bowl uncolored (white).
- Layer Batter on Crust: Spoon the red, white (uncolored), and blue batters onto the baked crust alternately to create a colorful pattern.
- Swirl Colors: Using a knife, gently swirl the colors together to create a marbled effect without overmixing.
- Bake Cheesecake: Bake at 325°F for 35 to 40 minutes, or until the filling is set and the center has a slight jiggle.
- Cool Completely: Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Chill: Refrigerate the cheesecake bars for at least 4 hours to firm up before serving.
- Serve: Slice into bars, top with whipped topping and sprinkles, and enjoy your festive dessert!
Notes
- Ensure cream cheese is softened for a smooth batter.
- Do not overbake to prevent cracking; the center should be slightly jiggly.
- Use a light hand when swirling the colored batters to keep distinct colors.
- Chilling is essential for clean slices and best texture.
- Substitute whipped topping with fresh whipped cream for a lighter garnish.
