Red White and Blue Cheesecake Bars | Gluten Free Recipe
Crisp, sweet crunchy gluten free crust with creamy New York Style Cheesecake filling topped with fresh strawberries and blueberries. These Red White and Blue Cheesecake Bars are a Patriotic sweet treat sure to disappear at your holiday cookout.
How to Make the Best Red White and Blue Cheesecake Bars | Gluten Free
These Red White and Blue Cheesecake Bars are the perfect patriotic dessert for your Fourth of July celebration or any summer gathering. The combination of a crispy, gluten-free oat crust, creamy New York-style cheesecake, and fresh berries creates an irresistible treat that looks as beautiful as it tastes.
What makes these bars special is the balance of textures and flavors. The gluten-free oat crust provides a nutty, wholesome base that contrasts beautifully with the rich, velvety cheesecake filling. Top it all with bright fresh strawberries and blueberries, and you’ve got a dessert that’s both impressive and naturally colorful—perfect for anyone watching their gluten intake without sacrificing indulgence.
These bars come together over about three and a half hours from start to finish, but most of that time is hands-off baking and chilling. The end result is 16 servings of pure patriotic bliss that’s sure to disappear quickly at your next cookout or holiday celebration.
Red White and Blue Cheesecake Bars | Gluten Free
Crisp, sweet crunchy gluten free crust with creamy New York Style Cheesecake filling topped with fresh strawberries and blueberries. These Red White and Blue Cheesecake Bars are a Patriotic sweet treat sure to disappear at your holiday cookout.
Ingredients
Crust
Filling
Strawberry Topping
Blueberry Topping
Assembly
Instructions
Crust
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper.
- In a large bowl, combine the gluten free oats, brown sugar, honey, cinnamon, and salt.
- Melt the butter and mix with the oil, then stir into the oat mixture until well combined.
- Press the mixture firmly into the prepared baking pan to form an even crust.
- Bake for 10-12 minutes until lightly golden. Remove and let cool slightly.
Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and cornstarch until just combined.
- Pour the cheesecake mixture over the cooled crust, spreading evenly.
- Bake for 25-30 minutes until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature.
Toppings and Assembly
- In a small bowl, combine the diced strawberries, granulated sugar, brown sugar, cornstarch, and lemon juice. Mix gently and let sit for 5 minutes.
- In another bowl, combine the diced blueberries, granulated sugar, brown sugar, cornstarch, and lemon juice. Mix gently and let sit for 5 minutes.
- Melt the apricot preserves with 2 tablespoons of butter. Strain through a fine mesh to remove any chunks.
- Brush the preserves mixture over the cooled cheesecake layer.
- Arrange the strawberry mixture on one half of the cheesecake and the blueberry mixture on the other half.
- Chill for at least 3 hours or until the filling is completely set before slicing into bars.
Notes
- This recipe creates a patriotic presentation with strawberries (red) and blueberries (blue) on a white cheesecake filling.
- Make sure cream cheese is fully softened for a smooth, lump-free filling.
- The bars can be made a day ahead and stored covered in the refrigerator.