Red, White and Blue Cheesecake Squares

Red, White and Blue Cheesecake SquaresWith a crunchy muesli crust, these no-bake cheese squares are swirled with both fresh blueberry and raspberry purée for a red, white and blue effect.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (+ 4 hours 15 minutes chilling time)

Makes: 24


  • 2 1/4 cups Barley+ Cranberry & Nuts Muesli, divided
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 pkg (8 oz each) brick-style plain cream cheese, at room temperature
  • 1 cup sweetened condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch salt
  • 1/2 cup blueberries, divided
  • 1/2 cup raspberries, divided
  • 2 tbsp icing sugar, divided


  1. In food processor, pulse 2 cups muesli, brown sugar and butter until blended. Press into bottom of 9-inch square pan. Freeze for 15 to 20 minutes or until firm.
  2. Meanwhile, using electric mixer, beat together cream cheese, condensed milk, lemon juice, vanilla and salt until smooth. Spread over crust.
  3. In small blender, purée half of the blueberries with 1 tbsp icing sugar until smooth; strain. Repeat with raspberries. Add teaspoonfuls of blueberry and raspberry purée randomly over cheesecake mixture; using tip of sharp knife or skewer, swirl purées into cheesecake.
  4. Refrigerate for about 4 hours or until set. Sprinkle with remaining blueberries, raspberries and muesli. Cut into squares.

Tip: For a red, white and blue flag effect, omit swirl. Arrange blueberries and raspberries on top of set cheesecake to resemble a flag, then sprinkle with muesli.


You can purchase your Barley+ products here:

Print Friendly, PDF & Email
Sign Up

Sign up for exclusive content on all things digestive health! Featuring our delicious recipes, coupons, and of course news on our latest and greatest products. Every sign up receives a coupon for $1.00 off!