Make your summertime sweeter with scrumptious cheesecake bars!

Burgers. Hot dogs. Cheesecake bars?

Okay, so “cheesecake bars” may not immediately come to mind as a new recipe to try during summer. However, these Red, White, and Blue Cheesecake Bars are sure to become a summertime staple. In fact, they might just become a new favorite!

Thanks to Taste of Home for this little taste of heaven.


  1. Graham cracker crust (9 inches)
  2. ¾ cup of 2% cottage cheese
  3. 1 package (8 ounces) reduced-fat cream cheese
  4. Sugar substitute blend equivalent to 1 cup sugar
  5. 1 teaspoon grated lemon zest
  6. 2 tablespoons lemon juice
  7. 1 teaspoon vanilla extract
  8. 2 large egg whites, room temperature
  9. 1 large egg, room temperature
  10. ⅓ cup reduced-sugar strawberry preserves
  11. ½ cup fresh blueberries


  1. Preheat the oven to 375°. Line an 8-inch square baking pan with foil, letting ends extend up sides. Coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs in prepared pan. Press crumbs onto the bottom of the pan.
  2. Place cottage cheese in a small food processor. Process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla. Beat until smooth. In a small bowl, lightly beat egg whites and egg. Add to cottage cheese mixture. Beat on low speed just until blended. Pour over the crust.
  3. Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.
  4. Bake for 25-30 minutes or until the center of cheesecake is almost set. Cool for 1 hour on a wire rack. Refrigerate 2 hours or until cold.
  5. Lifting with foil, remove cheesecake from pan. Cut into 12 bars.

Make your summertime a little sweeter (and a lot cheesier) with these scrumptious Red, White, and Blue Cheesecake Bars!