thepioneerwoman
No-Bake Red, White, and Blue Cheesecake Bars
With a chocolate cookie crust and patriotic cheesecake swirls, these no-bake bars are an easy make-ahead dessert for July 4th parties.
👥 16 Servings⏱️ Prep & Cook: 12h 35m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●measuring cup
- ●bowl
- ●whisk
- ●knife
- ●cutting board
📝 Preparation Steps
1
Step
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1
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Make 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.
Cooking spray, for the pan
4
Step
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2
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Finely 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.
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Step
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Make 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.
cream cheese, at room temperature3 (8-ounce) packagesRed gel food coloring
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Step
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Combine 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.
13
Step
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Remove 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.
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Cover 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.
Blue sprinkles, for decorating
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