Flag Cheesecake Bars with Berry Topping
Equipment
- 9x13-inch baking pan ideal for making bars for a crowd; a metal pan works better for even heat distribution.
- Electric mixer to whip the cream cheese into a silky texture. A stand mixer or hand mixer both work.
- Parchment paper for easy removal and cleaner slices.
- Offset spatula or spoon to smooth the layers evenly.
- Toothpicks or skewer if you're checking for doneness.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
Cheesecake Layer
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Topping
- ¾ cup fresh blueberries
- 1 ½ cups fresh strawberries sliced
- 2 tablespoons strawberry or raspberry jam warmed for glazing, optional
- Whipped cream optional, for added decoration
Instructions
Preheat and Prep
- Preheat your oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting.
Make the Crust
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of your pan. Bake for 8 minutes, then let cool slightly.
Mix the Cheesecake Filling
- Beat the softened cream cheese until smooth. Add sugar and beat again until fluffy. Mix in the eggs one at a time, then add vanilla and sour cream until fully blended and creamy.
Bake the Cheesecake
- Pour the filling over the cooled crust and spread it evenly. Bake for 25–30 minutes until the center is just set and slightly jiggly. Cool completely, then chill in the refrigerator for at least 2 hours (or overnight) before decorating.
Create the Flag Topping
- Use blueberries to form the "stars" in the upper left corner. Arrange sliced strawberries in rows to mimic the stripes. Optional: brush the berries with warmed jam for a glossy finish.
Serve and Enjoy
- Slice into bars and serve chilled. Optional whipped cream dots can make it even more festive for kids.