These red white and blue cheesecake bars are creamy, smooth, and easy to make. This no-bake dessert is perfect for patriotic celebrations like the 4th of July, Memorial Day, or Labor Day.
For more red, white and blue desserts, check out these pretty 4th of July cupcakes, red white and blue chocolate chip cookies, and American Flag fruit pizza.
Patriotic Cheesecake Bars
My red white and blue cheesecake bars are perfect for anyone with a sweet tooth who wants to celebrate Memorial Day or the 4th of July with a little red, white, and blue.
They consist of a classic graham cracker crust and a rich, dreamy cheesecake layer. Both are studded with flag-colored sprinkles for a festive touch.
The bars are then topped with fluffy red, white, and blue whipped cream. Star sprinkles and edible flowers complete the patriotic stars and stripes look. The design was inspired by these gorgeous rainbow cheesecake bars from The Scran Line.
And best of all, this treat is completely no-bake. I don’t know about you, but I’m always glad when the oven can stay out on hot summer days!
For more summery cheesecakes, try our lemon cheesecake, strawberry cheesecake, and mini no-bake cheesecakes.
Ingredients
Crust
- 18 full sheets of graham crackers – You can also buy premade graham cracker crumbs. You’ll need about 1 1/2 cups of crumbs.
- 1/2 cup butter – Melt the butter and let it cool slightly. Unsalted butter and salted butter are both fine.
- 1/4 cup red, white and blue sprinkles – make the crust super festive and fun.
Filling
- 16 oz cream cheese – Full-fat, brick-style cream cheese is needed here, not low-fat or from a tub. Let the cream cheese soften to room temperature to ensure it whips up properly. 30 minutes on the counter will do the trick.
- 1/3 cup granulated sugar
- 2.5 tbsp mascarpone cheese – adds richness and creaminess to the filling. We need more mascarpone cheese for the topping.
- 2 tablespoons fresh lemon juice – is essential to firm up the filling. Please use fresh lemon juice; bottled lemon juice doesn’t work that well.
- 3/4 cup + 2 tablespoons heavy whipping cream – You want your cream very cold so it whips up nice and stiff. I also like to pop my mixing bowl and beaters in the freezer for a couple of minutes.
- 1/2 cup powdered sugar – helps to stabilize the whipped cream and adds sweetness.
- 2 teaspoons vanilla extract – Be sure to use pure vanilla extract for the best taste, not imitation vanilla.
- 1/2 cup red, white and blue sprinkles – I recommend jimmies for the sprinkles in the filling because they hold up better and don’t bleed into the cheesecake filling.
Topping
- 1 cup heavy cream – Again, have your cream cold so it whips up properly.
- 3/4 cup mascarpone cheese – You can find mascarpone cream cheese in the dairy aisle at most supermarkets. An 8-oz pack tub is enough for the recipe.
- 3 tbsp powdered sugar – for sweetness.
- 1 teaspoon vanilla extract – for flavor.
- red + blue gel food coloring – I recommend gel food coloring because it’s very concentrated and will help you achieve vibrant colors. I chose Royal Blue and Super Red from Ann Clark and love the results. Avoid liquid food coloring as this can cause the cream to split.
Garnish (optional)
I decorated my 4th of July cheesecake bars with white star sprinkles and English daisies for a little star-spangled goodness, but that is optional. You could also add more red, white and blue sprinkles or leave your bars as is.
English daisies are edible, and you may have some growing in your backyard. For the best results, wait to pick your daisies shortly before serving the cheesecake bars. That way, they will look fresh and pretty.
Instructions
My no-bake 4th July cheesecake bars involve quite a few steps – but please don’t feel intimidated. The process is straightforward, and I’ll walk you through the recipe step-by-step!
1. Prepare the pan
Line the sides and bottoms of a 9×9-inch square baking pan with 2 parchment paper slings. The parchment paper makes it easy to lift the cheesecake out of the pan once it has firmed up. Set aside.
2. Crush graham crackers
Pulse the graham crackers in the food processor until they are fine crumbs.
3. Combine crumbs and butter
Transfer the graham crackers into a bowl and add in the melted butter and sprinkles. Stir until the crumbs are evenly moistened with the melted butter.
4. Create crust
Pour the crumb mixture into the prepared baking pan. Spread the mixture evenly out and use the back of a spoon to press the mixture firmly down. Place the crust in the fridge while you work on the filling.
5. Mix cream cheese
Place the softened cream cheese, granulated sugar, mascarpone cheese, lemon juice, and vanilla extract into a large mixing bowl. Beat with an electric mixer until well combined (about 1 to 2 minutes). Set aside.
6. Whip cream
In another mixing bowl, using an electric mixer, beat the cold cream and powdered sugar until stiff peaks form (about 3 to 5 minutes).
Cold cream is key: Warm cream won’t whip up well and thus can’t provide structure to the cheesecake. The powdered sugar helps to stabilize the whipped cream, so don’t skimp on it. Using less sugar, will make the filling softer.
7. Finish the filling
Gently fold the whipped cream into the cream cheese mixture until well combined. Use a rubber spatula and be careful not to deflate the whipped cream.
Add the sprinkles and fold through to combine.
8. Fold in the sprinkles
Add the sprinkles and fold through to combine.
9. Fill baking pan
Transfer the mixture to the cake pan. Using a rubber spatula, spread out the filling as flat and evenly as possible. Return the cake pan to the fridge.
10. Whip the topping
In a cold mixing bowl, beat the cream, mascarpone cheese, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
11. Tint topping
Divide the topping into 3 separate bowls. Leave the first bowl as is (white), color the second bowl with red gel coloring, and the third bowl with blue gel food coloring. Fold each portion until the colors are well incorporated.
12. Pipe the stripe design
Transfer the topping into 3 separate piping bags. Pipe diagonal lines onto the top of the cheesecake, alternating between red, white and blue.
13. Smooth out the topping
Dip a spoon into boiling water and wipe it dry on a paper towel. Then, run the spoon over the topping to blend the stripes together.
14. Chill
Place the cheesecake bars in the refrigerator and chill for at least 6 hours, or better yet, overnight.
Chill time: The cheesecake bars need a significant time in the fridge before they are ready. If they don’t get enough time, the filling can’t firm up properly.
15. Cut into bars
Once the cheesecake has firmed up, use the parchment paper overhang to lift the cheesecake out of the pan. Use a sharp knife and cut the cheesecake into 9 bars (or 16 if you prefer smaller servings).
Get clean slices: Use a sharp, straight knife. Dip the knife in water and wipe it dry with a paper towel before each cut.
16. Serve
If desired, decorate the cheesecake bars with star sprinkles and daisy flowers. Keep the bars refrigerated until ready to serve. Enjoy!
Storage
- Store: Store the red, white and blue cheesecake bars in the refrigerator and consume within 5 days.
- Freeze: The bars freeze up nicely. You can either freeze the whole cheesecake or individual slices for up to 3 months. Either way, place your cheesecake in a freezer-safe container and thaw in the fridge before serving.
Red White and Blue Cheesecake Bars
These red white and blue cheesecake bars are creamy, smooth, and easy to make. This no-bake dessert is perfect for patriotic celebrations like the 4th of July, Memorial Day, or Labor Day.
Ingredients
Crust
- 18 sheets graham crackers (270 g / 9.5 oz)
- 1/2 cup / 115 g / 4 oz butter, melted and slightly cooled
- 1/4 cup / 40 g / 1.4 oz red, white and blue sprinkles
Filling
- 16 oz / 450 g cream cheese, room temperature
- 1/3 cup / 65 g / 2.3 oz sugar
- 2.5 tbsp / 40 g / 1.5 oz mascarpone cheese
- 2 tbsp fresh lemon juice
- 3/4 cup + 2 tbsp / 200 ml / 6.8 oz heavy whipping cream, cold
- 1/2 cup / 60 g / 2 oz powdered sugar
- 2 tsp vanilla extract
- 1/2 cup / 80 g / 2.8 oz red, white and blue sprinkles
Topping
- 1 cup / 300 ml / 10 fl oz heavy cream
- 3/4 cup / 170 g / 6 oz mascarpone cheese
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- red and blue gel food coloring
Garnish (optional)
- white star sprinkles
- daisies
Instructions
- Prepare the pan. Line the sides and bottoms of a 9x9-inch square baking pan with 2 parchment paper slings. The parchment paper makes it easy to lift the cheesecake out of the pan once it has firmed up. Set aside.
- Crush graham crackers. Pulse the graham crackers in the food processor until they are fine crumbs.
- Combine crumbs and butter. Transfer the graham crackers into a bowl and add in the melted butter and sprinkles. Stir until the crumbs are evenly moistened with the melted butter.
- Create crust. Pour the crumb mixture into the prepared baking pan. Spread the mixture evenly out and use the back of a spoon to press the mixture firmly down. Place the crust in the fridge while you work on the filling.
- Mix cream cheese. Place the softened cream cheese, granulated sugar, mascarpone cheese, lemon juice, and vanilla extract into a large mixing bowl. Beat with an electric mixer until well combined (about 1 to 2 minutes). Set aside.
- Whip cream. In another mixing bowl, using an electric mixer, beat the cold cream and powdered sugar until stiff peaks form (about 3 to 5 minutes).
- Finish the filling. Gently fold the whipped cream into the cream cheese mixture until well combined. Use a rubber spatula and be careful not to deflate the whipped cream.
- Fold in the sprinkles. Add the sprinkles and fold through to combine.
- Fill baking pan. Transfer the mixture to the cake pan. Using a rubber spatula, spread out the filling as flat and evenly as possible. Return the cake pan to the fridge.
- Whip the topping. In a cold mixing bowl, beat the cream, mascarpone cheese, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Tint topping. Divide the topping into 3 separate bowls. Leave the first bowl as is (white), color the second bowl with red gel coloring, and the third bowl with blue gel food coloring. Fold each portion until the colors are well incorporated.
- Pipe the stripe design. Transfer the topping into 3 separate piping bags. Pipe diagonal lines onto the top of the cheesecake, alternating between red, white and blue.
- Smooth out the topping. Dip a spoon into boiling water and wipe it dry on a paper towel. Then, run the spoon over the topping to blend the stripes together.
- Chill. Place the cheesecake bars in the refrigerator and chill for at least 6 hours, or better yet, overnight.
- Cut into bars. Once the cheesecake has firmed up, use the parchment paper overhang to lift the cheesecake out of the pan. Use a sharp knife and cut the cheesecake into 9 bars (or 16 if you prefer smaller servings).
- Serve. If desired, decorate the cheesecake bars with star sprinkles and daisy flowers. Keep the bars refrigerated until ready to serve. Enjoy!
Notes
Use full-fat everything: Low-fat products will result in runny cheesecake. So do yourself a favor and buy full-fat cream cheese, mascarpone, and heavy cream. The higher fat content holds the cheesecake together.
Gel paste food colors: I recommend gel food coloring because it’s very concentrated and will help you achieve vibrant colors. I chose Royal Blue and Super Red from Ann Clark and love the results. Avoid liquid food coloring as this can cause the cream to split.
Cold cream is key: Warm cream won’t whip up well and thus can’t provide structure to the cheesecake. The powdered sugar helps to stabilize the whipped cream, so don’t skimp on it. Using less sugar, will make the filling softer.
Chill time: The cheesecake bars need a significant time in the fridge before they are ready. If they don’t get enough time, the filling can’t firm up properly.
Get clean slices: Use a sharp, straight knife. Dip the knife in water and wipe it dry with a paper towel before each cut.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 581Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 109mgSodium: 403mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 6g
