Description
Celebrate with these vibrant and creamy cheesecake bars featuring a buttery graham cracker crust and a smooth, tangy filling. Topped with fresh strawberries and blueberries arranged like a flag, they are the perfect handheld treat for any festive summer gathering.
Ingredients
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
- Full-fat cream cheese, softened
- Sour cream
- Large eggs
- Vanilla extract
- Fresh strawberries, sliced
- Fresh blueberries
Instructions
- Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, stir together graham cracker crumbs, melted butter, and a touch of sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese at medium speed until completely smooth.
- Gradually beat in the granulated sugar and vanilla extract until the mixture is well-combined and glossy.
- Add eggs one at a time, mixing just until combined, then gently fold in the sour cream with a spatula.
- Pour the batter over the cooled crust, smooth the top, and bake for 30 to 35 minutes until the edges are set but the center still jiggles slightly.
- Cool completely on a wire rack at room temperature, then refrigerate for at least 2 hours or overnight.
- Arrange the sliced strawberries and whole blueberries across the top of the chilled cheesecake to create a flag design.
- Lift the bars out using the parchment paper and slice into squares using a clean, sharp knife.
Notes
For the best results, use full-fat brick cream cheese rather than the spreadable kind found in tubs, as the consistency is vital for a firm bar. To prevent cracking, ensure all your refrigerated ingredients are at room temperature before you begin mixing to ensure a silky smooth batter.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American