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Flavorful Red White and Blue Berry Cheesecake Brownie Bars

red white and blue berry cheesecake brownie bars - featured image
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These bars combine rich fudgy brownies with creamy cheesecake and fresh berries for a festive, delicious dessert perfect for summer and holidays.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder (optional)
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the melted unsalted butter and sugar until smooth and glossy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick and fudgy.
  4. Spread the brownie batter evenly into the prepared baking pan using a spatula.
  5. In another bowl, beat softened cream cheese with sugar until silky and lump-free, about 3-4 minutes with an electric mixer. Add the eggs one at a time, mixing well after each. Blend in the vanilla extract.
  6. Gently fold in the sliced strawberries and blueberries into the cheesecake mixture, being careful not to break the berries.
  7. Pour the cheesecake mixture over the brownie base and spread evenly. For a marbled effect, swirl lightly with a knife or skewer through the layers a few times.
  8. Bake for 45-50 minutes or until the cheesecake layer is mostly set but still slightly jiggly in the center.
  9. Cool completely on a wire rack. Once at room temperature, chill in the refrigerator for at least 3 hours or overnight.
  10. Cut into bars using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Use room temperature eggs and cream cheese to avoid lumps. Do not overmix brownie batter to keep it fudgy. Swirl cheesecake layer gently for a marbled effect. Chill bars well before slicing for clean cuts. Frozen berries can be used if thawed and drained well. For gluten-free, substitute flour with almond or oat flour. Dairy-free cream cheese and butter alternatives can be used for vegan versions.

Nutrition

Keywords: cheesecake brownie bars, red white and blue dessert, berry cheesecake bars, patriotic dessert, summer dessert bars, easy dessert bars

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