Original video by @applesauceandadhd — all credit to the creator.
Red, White and Blue Cheesecake Bars
Buttery graham cracker crust pressed up the sides of a casserole dish, filled with tangy lemon-vanilla cheesecake and topped with fresh strawberries and blueberries. A festive, sliceable summer barbecue dessert.
Ingredients
For the crust
- 10 tablespoonsbutter · softened or melted
- 2 1/2 cupscrushed graham crackers
- 1/2 cupgranulated white sugar
For the filling
- 2 blockscream cheese · softened; double the filling for a large casserole dish
- 2eggs
- 1/3 cupsour cream
- 1 cupgranulated white sugar
- 1 teaspoonvanilla bean paste
- 1/2lemon, juiced
For the topping
- —strawberries · sliced
- —blueberries
Steps
- 1
Heat the oven to 350°F.
- 2
Combine the butter, crushed graham crackers, and 1/2 cup sugar in a bowl, working them together with a pastry cutter until the mixture looks like wet sand.
- 3
Pour the crust mixture into a casserole dish or sheet pan and press it firmly across the bottom and up the walls, using a measuring cup to pack it in place. Set aside.
- 4
Beat the cream cheese, eggs, sour cream, 1 cup sugar, vanilla bean paste, and lemon juice together vigorously until the filling is smooth. Double the filling if you are using a large casserole dish.
- 5
Pour the filling over the crust and spread it evenly.
- 6
Bake at 350°F for about 45 minutes, until the cheesecake is fully set and lightly browned on top. Watch it closely near the end if you prefer less color.
- 7
Let the bars cool, then top with sliced strawberries and blueberries and slice to serve.
Creator's notes
Jessica ran short on filling for her large casserole dish and had to make more mid-recipe — she recommends doubling the filling for a big batch, and points to the measurements on her blog.
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