Whether you’re hosting a backyard BBQ, bringing dessert to a potluck, or just love a good themed treat, these festive Red, White & Blue Cheesecake Swirled Bars are always a crowd-pleaser!
There’s something about red, white, and blue desserts that instantly brings out the party spirit….
How to Make Red, White & Blue Cheesecake Bars
To make these patriotic cheesecake bars, you’ll start with a simple Oreo cookie crust made from crushed cookies and melted butter. The cheesecake filling is made with cream cheese, sugar, sour cream, and eggs, plus a little flour to help the bars hold their shape.
Once your white batter is ready, you’ll divide some into bowls and add red and blue gel food coloring. Swirl everything together over the crust and bake the bars in a water bath for an ultra-smooth texture with no cracks. Chill, slice, and enjoy!
What Is a Water Bath and Why Use It?
A water bath (also called a bain-marie) is a gentle baking method where your cheesecake pan is placed inside a larger pan filled with hot water. This technique creates moist, even heat, which helps:
- Prevent cracks in the cheesecake
- Ensure a smooth and creamy texture
- Avoid overbaking or browning on the edges
To create a water bath for your cheesecake bars:
- Wrap the bottom of your cheesecake pan in foil to prevent leaks (if using a springform pan – not necessary for solid pans).
- Place the pan inside a larger roasting pan.
- Carefully pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
- Bake as directed.
This simple step takes your cheesecake bars from good to bakery-quality smoothness — definitely worth the extra 2 minutes!
Tips and Tricks
- Use gel food coloring – to achieve bold swirls without altering the texture of the batter.
- Don’t overmix – once you add the eggs — this helps prevent air bubbles and cracking.
- Line your pan with parchment with overhang – for easy removal and cleaner slicing.
- Wipe your knife clean between slices for neat edges.
FAQ
Can I make these cheesecake bars ahead of time?
Absolutely! In fact, they’re best when chilled overnight. Make them a day or two ahead and slice right before serving.
Can I skip the water bath?
You can, but the texture won’t be quite as smooth, and you may get cracks. For best results, use the water bath as described.
Can I use a different crust?
Yes! You can swap the Oreo crust for graham crackers, shortbread, or even golden Oreos for a vanilla version.
Do I need gel food coloring?
Gel food coloring gives the best results because it doesn’t water down the batter. Liquid food coloring can work, but may result in paler swirls.
How to Store Cheesecake Bars
Store your Red, White & Blue Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. They’re best served cold, straight from the fridge.
To freeze, wrap the unsliced and unglazed cheesecake tightly in plastic wrap and foil. Store in the freezer for up to 1 month. Thaw in the fridge overnight and slice before serving.
Red, White & Blue Cheesecake Bars (With Oreo Crust)
Equipment
- Glass 9X13-inch Pan
Ingredients
Oreo Crust
- 24 Oreo cookies with filling
- 5 tbsp unsalted butter melted
Cheesecake Filling
- 3 8 oz cream cheese softened
- 1 cup granulated sugar
- ¼ cup sour cream
- 1 tsp pure vanilla extract
- 3 large eggs room temperature
- 2 tbsp all-purpose flour
- 2-4 drops Red and blue gel food coloring
Instructions
- Preheat oven to 325°F (165°C). Line a 9x13-inch pan with parchment paper, leaving overhang on the sides.
- Pulse the Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse to combine. Press firmly and evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy (about 2–3 minutes). Add sour cream and vanilla extract and mix until combined.
- Add eggs one at a time, mixing just until incorporated. Add the flour and mix on low until smooth.
- Divide the cheesecake mixture into 3 bowls. Leave one bowl white. To the 2nd bowl, add a generous amount of red gel food coloring and stir to combine. To the 3rd bowl, add a generous amount of blue gel food coloring.
- Drop spoonfuls of the colored batters on top, dividing the colors into sections, and gently swirl with a skewer or knife.
- Place the baking pan inside a larger roasting pan. Pour hot water into the roasting pan so it reaches halfway up the sides of the cheesecake pan.
- Bake for 35–40 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the bars rest inside for 10 minutes.
- Carefully remove the cheesecake from the water bath. Let it cool at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing into bars.
