No Bake Patriotic Swirl Cheesecake Bars
An easy summer dessert with spectacular results: no-bake patriotic swirl cheesecake bars. Prepared in just three steps, it combines a crunchy GOYA® Maria Cookie crust with a smooth, creamy filling, decorated with a striking festive swirl of red, white, and blue. Make it ahead of time for the perfect dessert to share at summer gatherings and celebrations. If you don’t already love cheesecake, this version will win your heart.
Total Time
1450m
(including chilling time)
Prep Time:10m
Yields:24 Servings
Ingredients
1 pkg.
(7 oz.)
½ cup
unsalted butter, melted
3 tbsp.
sugar
1 ½ lbs.
cream cheese, room temperature
1 ½ cups
powdered sugar
1 tbsp.
vanilla extract
2 cups
Greek yogurt
1 ½ cups
heavy cream, kept cold
Red and blue gel food coloring
Directions
Step 1
<p>Grease a 9×13-inch baking pan with nonstick cooking spray and line it with a parchment paper sling. Place the cookies in the bowl of a food processor and pulse until finely ground. Add the melted butter and sugar, and process until the mixture resembles wet sand. Transfer the cookie mixture to the prepared pan and, using the bottom of a flat 1‑cup dry measure or your fingers, press the crumbs evenly into the bottom. Transfer to the freezer while you prepare the filling.</p>
Step 2
<p>In a large bowl, using a handheld electric mixer, beat the cream cheese, powdered sugar, and vanilla together until smooth, about 3 minutes. Add the yogurt and beat until combined. In a separate bowl, using a handheld electric mixer, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture just until combined.</p>
Step 3
<p>Divide ⅓ cup of the cream cheese filling into each of two separate bowls. Add red food coloring to one bowl and blue food coloring to the other, stirring each until fully combined and adjusting the color as needed. Spread the remaining white cream cheese filling in an even layer over the chilled crust. Dollop the red and blue fillings over the top, then gently swirl with a butter knife or wooden skewer to create a marbled effect. Tap the pan gently on the counter to release any air bubbles. Cover with plastic wrap and refrigerate until very cold and firm, about 8 hours or overnight. Cut into 24 bars. Keep refrigerated until ready to serve.</p>
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No Bake Patriotic Swirl Cheesecake Bars
Prep Time: 10m
Total time: 1450m
Yields: 24 Servings
<p>An easy summer dessert with spectacular results: <b>no-bake patriotic swirl cheesecake bars</b>. Prepared in just three steps, it combines a crunchy GOYA® <a href="https://www.goya.com/en/products/maria-cookies/">Maria Cookie</a> crust with a smooth, creamy filling, decorated with a striking festive swirl of red, white, and blue. Make it ahead of time for the perfect dessert to share at summer gatherings and celebrations. If you don’t already love cheesecake, this version will win your heart.</p>
Ingredients
1 pkg. (7 oz.)
½ cup
unsalted butter, melted
3 tbsp.
sugar
1 ½ lbs.
cream cheese, room temperature
1 ½ cups
powdered sugar
1 tbsp.
vanilla extract
2 cups
Greek yogurt
1 ½ cups
heavy cream, kept cold
Red and blue gel food coloring
Directions
Step 1
<p>Grease a 9×13-inch baking pan with nonstick cooking spray and line it with a parchment paper sling. Place the cookies in the bowl of a food processor and pulse until finely ground. Add the melted butter and sugar, and process until the mixture resembles wet sand. Transfer the cookie mixture to the prepared pan and, using the bottom of a flat 1‑cup dry measure or your fingers, press the crumbs evenly into the bottom. Transfer to the freezer while you prepare the filling.</p>
Step 2
<p>In a large bowl, using a handheld electric mixer, beat the cream cheese, powdered sugar, and vanilla together until smooth, about 3 minutes. Add the yogurt and beat until combined. In a separate bowl, using a handheld electric mixer, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture just until combined.</p>
Step 3
<p>Divide ⅓ cup of the cream cheese filling into each of two separate bowls. Add red food coloring to one bowl and blue food coloring to the other, stirring each until fully combined and adjusting the color as needed. Spread the remaining white cream cheese filling in an even layer over the chilled crust. Dollop the red and blue fillings over the top, then gently swirl with a butter knife or wooden skewer to create a marbled effect. Tap the pan gently on the counter to release any air bubbles. Cover with plastic wrap and refrigerate until very cold and firm, about 8 hours or overnight. Cut into 24 bars. Keep refrigerated until ready to serve.</p>
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