Description
Festive and vibrant cheesecake bars balanced with blueberries and raspberries, perfect for summer gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup blueberries
- 1 cup raspberries
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9×9 inch baking pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan to form a crust.
- Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract, mixing well.
- Incorporate the eggs one at a time, mixing just until combined.
- Pour cheesecake filling over the crust and spread evenly.
- Bake for 30 to 35 minutes until the center is set but slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
- Top bars with fresh blueberries and raspberries to create a flag design.
Notes
These bars are best served chilled and can be garnished with mint or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days.