Red, White & Blueberry 

Patriotic Cheesecake Bars | Makes: 16 bars

For the crust

1½ cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

For the cheesecake filling

16 ounces cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the topping

1 cup fresh blueberries

1 cup strawberries, sliced

1 cup whipped topping (optional)

Preheat oven to 325°F.

Line an 8-by-8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into the bottom of the prepared pan.

Bake crust for 8 minutes. Remove and let cool slightly.

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing just until incorporated.

Stir in vanilla extract and lemon juice.

Pour filling over the crust and smooth the top.

Bake 30-35 minutes or until the center is almost set.

Cool completely at room temperature, then refrigerate at least 4 hours or overnight.

Lift cheesecake from pan and cut into 16 squares.

Decorate each bar with blueberries and sliced strawberries. Arrange the fruit to resemble a flag or simply scatter for a festive red, white and blue look.

Add a small dollop of whipped topping just before serving, if desired.

Make-Ahead Tip: Bake the bars a day ahead and refrigerate. Add the fruit topping the day you plan to serve them.