Rainbow Cheesecake Swirl Bars
Rainbow Cheesecake Swirl Bars are a colorful and creamy dessert that combines a rich cheesecake base with vibrant swirls, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Dish
- Spatula
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Finely crushed for the crust.
- 0.5 cups Granulated Sugar For sweetness in the crust.
- 0.5 cups Unsalted Butter Melted to bind the crust ingredients.
Filling Ingredients
- 16 ounces Cream Cheese Softened for a smooth filling.
- 2 large Eggs For structure and stability.
- 0.5 cups Sour Cream Adds tanginess and creaminess.
- 1 teaspoon Vanilla Extract For flavor depth.
- 1 pinch Salt Enhances flavor.
Coloring Ingredients
- as needed Gel Food Coloring Various colors for swirls.
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a 9x13-inch baking dish by greasing or lining it with parchment paper.
- In a medium bowl, combine graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Stir until it resembles wet sand.
- Press the mixture firmly into the bottom of the prepared baking dish.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the remaining ¼ cup of granulated sugar, sour cream, and vanilla extract. Beat until creamy and smooth.
- Lightly whisk the eggs and add them to the cream cheese mixture. Mix until just combined.
- Divide the cheesecake filling into small bowls and add gel food coloring to each. Mix until desired colors are achieved.
- Spoon dollops of each colored filling over the crust and swirl with a spatula or toothpick.
- Tap the baking dish on the countertop to remove air bubbles.
- Bake for 30-35 minutes until edges are set and center has a slight jiggle.
- Allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.
- Lift the bars out of the dish using parchment paper and slice into squares.
- Serve chilled and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.