While our main Fourth of July menu (ribs with Barbecue Sauce, Easy Baked Beans, Grilled Corn) always remained untouched, dessert alternated. Most years, Grammy made her classic Peach Shortcake but topped with blueberries, strawberries, and fluffy white whipped cream for a festive touch. On special years, she made the illustrious Strawberry Cream Cheese Pie, a dessert of such magnificence, it could save the world—or at least make a table filled with dessert aficionados very, very happy. Since I now usually spend the Fourth of July away from home, I wanted to bring a bit of our family tradition to Wisconsin by creating a festive dessert of my own. The result: red, white, and blueberry cheesecake bars.
How to Make Red, White, and Blueberry Cheesecake Bars
While these blueberry cheesecake bars are fit for any summer occasion (try these Mini Pumpkin Cheesecakes in the fall), a two-second topping of sliced strawberries transforms them into the cutest dish at any Fourth of July or Memorial Day gathering. I love that this red, white, and blueberry cheesecake is baked in bar form, instead of a traditional springform pan. Cheesecake bars are easier to transport and serve—plus, there’s no need to stress about unmolding.
The Ingredients
Graham Cracker Crust. While I certainly adore a classic, Darn Good Whole Wheat Pie Crust, the delicious simplicity of mixing melted butter and graham cracker crumbs to form an undeniably scrumptious dessert base appeals to me immensely, particularly in summer, when I’m settling into my easy-breezy baking mode.Blueberry Pie Filling. In keeping with this low-maintenance approach, I took a shortcut on the blueberries by using my favorite store-bought blueberry pie filling but you can, of course, use a homemade filling (like this Cherry Pie Filling) if that’s more your jam (pun intended).Cream Cheese. Reduced-fat cream cheese serves as the base for the airy, lemony cheesecake layer that’s sandwiched between the blueberry filling and golden graham cracker crust.Greek Yogurt. Keeps the cheesecake light, but the texture rich and the taste luxurious. (It’s also my secret to this Greek Yogurt Cheesecake.)Eggs. For richness and stability so the cheesecake bars hold their shape once cooled and sliced.Lemon. Both freshly squeezed juice and zest brighten the flavors of this cheesecake and add some acidity to balance the sweetness of the berries. (I also love the lemon + berry combo in these Strawberry Lemon Cream Cheese Bars.)Strawberries. For a final fruity (and patriotic) finish that’s packed with vitamin C.
The Directions
How to Store Cheesecake Bars
To Store. Store cheesecake bars in an airtight storage container in the refrigerator for up to 3 days.To Freeze. Place cheesecake bars on a baking sheet, and freeze until solid. Then, store them in an airtight freezer-safe storage container for up to 3 months.
While I still have a way to go before I’m ready to throw a Fourth of July porch supper that will rival my Grammy’s, with these red, white, and blueberry cheesecake bars, I’m off to a good start!
More Red, White, and Blue Recipes
Flag CakeChocolate Ganache TartFruit Pizza CookiesRed White and Blue Quinoa Fruit SaladBlueberry Strawberry Mojito
