Description

These Red White and Blue Cheesecake Bars feature a delightful creamy filling over an Oreo crust, making them perfect for gatherings. Simple to prepare and awe-inspiring in presentation, they are sure to impress with their irresistible flavors and vibrant 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 & blue gel food colors

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Instructions

Preheat the oven to 325 degrees. Line a 9×13 pan with foil.
Place the cookies (cream included) in a food processor. Pulse until the cookies become crumbs.
Stir in the butter until mixed in. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove and cool.
Place a large baking sheet on the bottom rack of the oven. Fill it halfway with water. Let the oven preheat again.
Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
Add the eggs and beat gently just until they are mixed in.
Divide the batter evenly into 3 bowls. Use the food coloring to tint two of the bowls red and blue.
Spoon the mixture evenly over the crust, alternating the colors. Drag a butter knife through the batter going up and down and back and forth until you get a good swirl pattern. Do not overmix.
Place the pan on the oven rack above the pan of water. Bake for 45-50 minutes. Remove from the oven immediately and place on a wire rack.
Let the cheesecake cool on the counter for 1 hour, then refrigerate for 4-6 hours.
Cut into squares and serve with whipped cream and sprinkles, if desired.

Notes

Feel free to top with fresh fruit or additional whipped cream for extra flavor.
Ensure the cheesecake is fully cooled and set before cutting for the best texture.
These bars can be stored in the fridge for up to 5 days.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 15g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg