Description

These Red White and Blue Cheesecake Bars are a delightful treat featuring a creamy filling and a vibrant presentation. Easy to prepare with Oreo crust and perfect for barbecues or festive gatherings, they are sure to impress everyone with their flavors and colors.

Ingredients

Scale

30 Oreo cookies
4 tablespoons unsalted butter, melted
3 – 8 ounce packages cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup all purpose flour
3 large eggs
red gel food color
blue gel food color

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Instructions

Preheat the oven to 325 degrees F and line a 9×13 pan with foil.
In a food processor, pulse the cookies, cream included, until they turn into crumbs.
Mix in the melted butter and press the mixture into the prepared pan. Bake for 10 minutes, then remove and cool.
Place a baking sheet on the bottom oven rack and fill it halfway with water. Allow the oven to preheat again.
In a mixing bowl, beat the cream cheese and granulated sugar until creamy. Then, add in the sour cream, vanilla, and flour; beat again until smooth.
Gently incorporate the eggs into the cream cheese mixture until just blended.
Divide the batter into three bowls and tint two with red and blue food coloring.
Spoon the colored mixtures over the crust alternately. Use a butter knife to swirl the colors gently without overmixing.
Position the pan on the oven rack above the water-filled sheet. Bake for 45-50 minutes. Once done, remove from oven and let cool on a wire rack.
Cool the cheesecake on the counter for about 1 hour, then refrigerate for 4-6 hours before serving.
Cut into squares and serve with whipped cream and sprinkles if desired.

Notes

Ensure the cream cheese is softened for easy mixing.
Let the bars chill properly in the refrigerator for best texture before serving.
Store leftovers in an airtight container for up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg