Red, White and Blueberry Cheesecake Bars

This recipe has been featured in a post on The Recipe Girl blog: 4th of July Recipes

Yield: 16 servings

Prep Time: 15 min

Cook Time: 35 min

Red, White and Blueberry Cheesecake Bars

Since some folks have had trouble with this recipe, I took the advice of a reader and made some adjustments to the recipe so you'll be more successful with it.


1 1/2 cups graham cracker crumbs
1/2 stick (4 Tablespoons) butter, melted
1 1/2 packages (12 ounces) reduced-fat cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs, whisked together
1/4 cup 1% milk
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
1 cup fresh raspberries (more or less, as desired)
3/4 cup fresh blueberries (more or less, as desired)


1. Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil. Spray lightly with cooking spray.

2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.

3. In a food processor (highly recommend) combine the cream cheese and sugar (hit pulse a couple times). Add the eggs (hit pulse again a couple times). Place the milk in a small bowl, and slowly whisk in the cornstarch, whisking until smooth. Add the milk/cornstarch and lemon juice to the food processor and hit pulse a few more times until it is blended and creamy. (Using the “pulse” button prevents the mixture from becoming over-beaten.)

4. Spread the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.

5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.

6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.

Nutritional Information per serving:
Serving size: 1 square
Calories per serving: 197
Fat per serving: 11.33g
Saturated Fat per serving: 6.44g
Fiber per serving: .91g
Protein per serving: 4.32g
Cholesterol per serving: 66.97mg
Carbohydrates per serving: 19.26g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5


23 Responses to “Red, White and Blueberry Cheesecake Bars”

  1. postedJun 21, 2009 8:00 PM
    Allison Ratzlaff

    My husband’s favorite dessert is cheesecake, so we made the Red, White and Blueberry Cheesecake Bars for Father’s Day Dessert! YUM! Everyone loved them! Easy and delicious!

  2. postedJun 25, 2009 5:10 AM

    this is so pretty and looks easy to make too.

  3. postedJun 26, 2009 3:47 PM

    What a great idea, RecipeGirl! I love how beautiful these bars are, and they’re more practical than a whole cheesecake for outdoor get-togethers. Thanks for the recipe!

  4. postedJun 27, 2009 9:36 PM

    I made the bars tonight without the fruit. They were delicious but a bit too lemon-y. Next time I will try the squares without the lemon juice and zest.

  5. postedJun 28, 2009 5:29 AM

    These bars are definately pleasing to the eye and easier to make than a whole cheesecake. We liked them.

  6. postedJul 30, 2010 10:16 PM

    Thanks for the recipe…just found your page. These look amazing and I can’t wait to try them 🙂

  7. postedJun 28, 2011 9:47 PM
    Keli of Yoga Peach

    YUM!! I added this to my list of recommended holiday selections and will definatley make them and refeature them. thank you@

  8. postedJul 5, 2011 9:43 AM

    Made these for our 4th party. LOVED THEM!!! I love cheesecake and these were no exception! I did not add the zest…just the lemon juice. WONDERFUL and pretty! Will definitely make these again!

  9. postedJul 4, 2012 2:21 PM

    Make sure to make cornstarch paste before, otherwise you get lumps. Found out the hard way. Hopefully the lump will bake out??

  10. postedNov 15, 2012 2:09 PM
    Lil Gombar

    When making the cheese filling, beat in eggs one at a time. If this is not done, the filling separates, lumps up and curdles and the whole dessert ends up a disaster. The directions say to put all ingredients for the filling in a food processor or blender and blend. DO NOT do this. The recipe also says DO NOT overbeat. Very confusing. Won’t make this dessert again. The problem may also be the addition of cornstarch which seems strange to me for a cheese filling.

    • postedNov 15, 2012 7:21 PM

      Hmmm- I’m sorry you had trouble with it…read all of the previous comments.

  11. postedMar 9, 2013 5:38 AM

    Can I substitute 1% milk with 2% milk?
    Is it also okay to use a circulard springform pan?

    • postedMar 9, 2013 10:09 AM

      Yes, the milk sub would be fine. I haven’t baked it in a springform pan though so I’m not sure.

  12. postedJul 3, 2013 6:07 PM

    Making the cheese filling turned out a disaster should have read the comments more closely, what a nightmare. Maybe you should fix the recipe so no one else makes the same mistake

    • postedJul 3, 2013 6:18 PM

      What did you have trouble with?

  13. postedJul 3, 2013 7:46 PM

    I had the same problem! So upset that I’ve wasted all of these ingredients!!!! Putting thm all together and mixing just creates lumps of cream cheese in liquid. Really wish I read comments instead of just the instructions.

  14. postedJul 3, 2013 8:01 PM

    ok- I think I salvaged mine. I had originally used a hand mixer. I transferred everything to my food processor and it chops up the cream cheese much much smaller. Hoping it will work, but posting now in case there are any others with the 4th tomorrow! If I had used a food processor initially, I wouldn’t have thought there was any problem.

  15. postedJul 4, 2013 7:30 AM

    I wasted ingredients on your terrible recipe. You should have mentioned that the cream cheese must be room temperature, and one should definitely NOT throw all ingredients in together. Of course I did this the night before 4th of July and there’s no time now- I just have to use the dessert. Please, FIX THIS RECIPE!

    • postedJul 4, 2013 7:53 AM

      Yikes! I’m really sorry it didn’t work out. I use a food processor, all ingredients mixed at once, and the recipe turns out just like the photo. Curious if you used a hand mixer instead?

  16. postedJul 4, 2013 1:26 PM

    I made these yummy bars last night and they came out perfect. Everyone raved about them.
    Here is what I did…. I omitted the lemon zest and it was a perfect amount of lemon flavor with just the juice. I used a food processor (highly recommend) and added the cream cheese (room temp.) and sugar (hit pulse a couple times) I scrambled the 3 eggs together and added all at once (hit pulse a couple times) I slowly mixed the milk into the cornstarch whipping until smooth and then added it and the lemon juice and hit pulse a few times until it was blended and creamy. No lumps or curdles! Using the “pulse” button prevents the mixture from becoming overbeaten.
    Cooking 101- you never add corn starch to any wet ingredients unless you have mixed it with a small amount of liquid until smooth.

    • postedJul 5, 2013 6:36 AM

      Thanks for all of your tips- this recipe was shared many years ago, and I’m pretty sure someone had given it to me. If it’s okay with you, I’m going to incorporate your tips into the recipe so no one else will have trouble with it!

  17. postedAug 18, 2014 12:35 PM

    I wont be making this again. First of all why line the dish with tin foil? Next, not everyone owns a food processor so I had to use a blender on very low. It’s adding cornstarch that made it a disaster!! Lumps I could not smooth out for the life of me. I am a baker and this recipe needs a lot of tweaking. Never heard of using cornstarch in a cheesecake recipe either. Trying to line tin foil? I should have stopped right there rather than wasting all the butter and cream cheese for something I threw in the garbage can. Very disappointed.

    • postedAug 18, 2014 9:49 PM

      It has been many years since I posted this recipe. I’m thinking I should make it again and see if I would like to post some changes. Sorry you had trouble.

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