No Bake Red White and Blue Cheesecake Bars
Make your desert simple and easy!
Ingredients
For the crust:
- Cooking spray, for the pan
- 1 (13-ounce) package chocolate sandwich cookies (such as Oreos)
- 1 stick (8 Tbsp.) salted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- Red gel food coloring
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
- Blue sprinkles, for decorating
Directions
- 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
