No-Bake Red, White, and Blue Cheesecake Bars
Make these chilled cheesecake bars ahead of time for cookouts, picnics, and the Fourth of July.
By Ree Drummond
Jump to recipe
Yields:
16 serving(s)
Prep Time:
35 mins
Total Time:
12 hrs 35 mins
If you're looking for an easy 4th of July dessert that won't heat up the kitchen, these no-bake cheesecake bars are just the thing. They start with a crunchy chocolate cookie crust and are topped with a creamy cheesecake filling swirled with festive red and white colors. Add a sprinkle of blue on top, and you've got a dessert that's practically waving an American flag!
One of my favorite things about this recipe is that it's completely make-ahead. You can put everything together in about 35 minutes, then let the bars chill overnight in the refrigerator. That's my kind of holiday dessert! It frees you up to focus on the important things—like burgers on the grill, a fabulous spread of summer side dishes, a backyard full of family and friends, and finding the perfect spot to watch the fireworks.
The filling is rich and creamy, but it also has a light texture thanks to freshly whipped cream folded into the cream cheese mixture. The red swirls create a pretty marbled effect, and those blue sprinkles on top? They're the easiest finishing touch ever!
Can you make these no-bake cheesecake bars ahead of time?
Yes! These no-bake cheesecake bars are an ideal make-ahead dessert. They need to chill for at least 12 hours before serving, which makes them perfect for preparing the day before a party, cookout, or holiday gathering. The bars can be refrigerated for up to 2 days before serving.
How do you know when these no-bake cheesecake bars are set?
The cheesecake bars should feel firm to the touch and hold their shape when sliced. Chilling them overnight allows the cream cheese filling to fully firm up, making them easier to cut into neat squares.
How should no-bake cheesecake bars be stored?
Store the bars covered in the refrigerator for up to 4 days. Because the filling contains cream cheese and whipped cream, they should remain chilled until ready to serve.
Can you make these no-bake cheesecake bars without food coloring?
Yes. The food coloring is purely decorative and helps create the festive holiday look. The cheesecake bars will still taste delicious without it.
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Ingredients
For the crust:
- Cooking spray, for the pan
- 1 (13-ounce) package chocolate sandwich cookies (such as Oreos)
- 1 stick (8 Tbsp.) salted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- Red gel food coloring
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
- Blue sprinkles, for decorating
Directions
- Step 1Make the crust: Spray a 9-by-13-inch baking pan with cooking spray. Line with 2 overlapping sheets of parchment paper, leaving an overhang on the long sides.
- Step 2Finely grind the sandwich cookies in a food processor. With the processor running, slowly pour in the melted butter and process until it’s the texture of coarse sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Transfer to the freezer.
- Step 3Make the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment until smooth, about 2 minutes. Scrape down the sides of the bowl; add the granulated sugar and sour cream and beat until very smooth, scraping down the bowl as needed, about 1 minute. Transfer half of the filling to a medium bowl; stir in 15 to 20 drops red gel food coloring until you get the desired color. Transfer the remaining filling to a large bowl.
- Step 4Combine the heavy cream, powdered sugar, and vanilla in the stand mixer bowl and fit with the whisk attachment. Beat on medium-high speed until medium-stiff peaks form, 2 to 3 minutes. Carefully fold half of the whipped cream into the red batter, then fold the other half into the white batter.
- Step 5Remove the crust from the freezer. Drop large spoonfuls of the red and white fillings alternately over the crust. Gently tap the pan against the counter a couple of times to level and settle the batter. Drag a long wooden skewer or butter knife through the batter to create a swirled pattern. Tap the pan against the counter again.
- Step 6Cover with plastic wrap and refrigerate for at least 12 hours or up to 2 days. Lift the cheesecake out of the pan using the parchment overhang and transfer to a cutting board. Cut into squares and top with blue sprinkles.
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