These Red, White, and Blue Blueberry Cheesecake Bars are rich, creamy, and an easy 4th of July dessert! It’s a bake dessert recipe that’s totally beginner-friendly, so don’t worry if you’re not a pro baker.

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I love making these with my kids—the colorful swirls are so fun! They’re great for 4th of July bake sales, summer cookouts, or any get-together where you want to bring a sweet patriotic treat.

How to Make Red, White, and Blue Cheesecake Bars

Ingredients you’ll need for this recipe

30 Oreo cookies
4 tbsp melted butter
3 (8 oz.) blocks cream cheese, softened
1 ½ cups granulated sugar
1 cup sour cream
4 large eggs
Red and blue gel food coloring
Optional: Cool Whip and sprinkles for topping

Step by Step Guide

1. Preheat your oven to 325°F and line a 9×13-inch baking dish with parchment paper.

2. In a food processor, pulse the Oreos into fine crumbs. Stir in the melted butter until everything is evenly mixed.

3. Press the crumb mixture firmly into the bottom of your pan to form the crust. Bake for 10 minutes, then let it cool completely.

5. While the crust cools, beat the softened cream cheese and sugar together until smooth and creamy.

6. Add in the sour cream and mix until well combined.

7. Add the eggs one at a time, mixing after each one.

8. Divide the cheesecake batter evenly into three bowls. Leave one bowl as-is (white), and color the other two with red and blue gel food coloring.

9. Spoon the three colors randomly over the cooled crust, then use a butter knife to swirl the colors for a fun tie-dye look.

10. Bake for 45–50 minutes, then let it cool to room temp before refrigerating for at least 6 hours (or overnight).

Serve and Enjoy!

Top with Cool Whip and festive sprinkles before serving—optional! Or just serve it as is.

Tips for a Successful Bake Sale

These Red, White, and Blue Blueberry Cheesecake Bars are great for bake sales because they’re eye-catching, easy to portion, and delicious! For neat and professional-looking slices, chill them overnight and cut with a warm knife, wiping between each cut.

Wrap each bar in plastic wrap or place them in individual treat bags for easy grab-and-go packaging. Add a cute patriotic sticker or label to make them stand out on the table! And don’t forget to mention that they need to be kept cool—setting them in a small cooler or shaded spot will help them stay firm and fresh.

Important Recipe Notes:

Use gel food coloring for the brightest red and blue swirls—liquid coloring can water down the cheesecake batter.
Let the crust cool completely before adding the cheesecake filling. This helps it set and keeps the layers from mixing.
Don’t over-swirl! A few gentle swirls with a butter knife will give you that pretty marbled look without muddying the colors.
Be sure to refrigerate the bars for at least 6 hours (or overnight) so they set properly and are easy to slice.
For clean cuts, wipe your knife with a warm, damp cloth between slices.
These bars can be made a day in advance and stored in the fridge until you’re ready to serve.
Optional toppings like Cool Whip and sprinkles are fun, but the bars are just as tasty on their own!
Storage Tip: Store leftover bars in an airtight container in the fridge for up to 5 days. If stacking, place parchment paper between layers. You can also freeze them—wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.

Ingredients

30 Oreo cookies
4 tbsp melted butter
3 (8 oz.) blocks cream cheese, softened
1 ½ cups granulated sugar
1 cup sour cream
4 large eggs
Red and blue gel food coloring
Optional: Cool Whip and sprinkles for topping

Instructions

Preheat your oven to 325°F and line a 9×13-inch baking dish with parchment paper.
In a food processor, pulse the Oreos into fine crumbs. Stir in the melted butter until everything is evenly mixed.
Press the crumb mixture firmly into the bottom of your pan to form the crust. Bake for 10 minutes, then let it cool completely.
While the crust cools, beat the softened cream cheese and sugar together until smooth and creamy.
Add in the sour cream and mix until well combined.
Add the eggs one at a time, mixing after each one.
Divide the cheesecake batter evenly into three bowls. Leave one bowl as-is (white), and color the other two with red and blue gel food coloring.
Spoon the three colors randomly over the cooled crust, then use a butter knife to swirl the colors for a fun tie-dye look.
Bake for 45–50 minutes, then let it cool to room temp before refrigerating for at least 6 hours (or overnight).