Vibrant Rainbow Vanilla Cheesecake Bars Recipe
Rainbow Vanilla Cheesecake Bars
Rainbow Vanilla Cheesecake Bars
Ingredients
- Pan spray
- 9 crushed graham crackers
- 6 tbsp. melted butter
- 1/4 cup sugar
- 2 blocks (8 oz. each) softened cream cheese
- 1/4 cup sour cream
- 2/3 cup sugar
- 3 large eggs
- 1 tsp. pure vanilla essence
- 1 tsp. kosher salt
- Neon food coloring in 6 shades
Instructions
Step 1
Preheat oven to 325°F. While oven heats, grab 8"-x-8” pan and spray it well with cooking spray to prevent sticking. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until you have a crumbly texture. Press this mixture firmly and evenly into the bottom of the prepared pan. You want it compact, so it holds together nicely.
Step 2
Beat cream cheese, sour cream, and sugar in large bowl until smooth and creamy. This takes about 3-5 minutes. Next, crack in eggs one at a time, mixing well after each addition. Add vanilla and a pinch of salt, then beat until everything is fully combined and smooth. Pour half of cheesecake mixture into prepared pan, spreading evenly. Set remaining mixture aside for later. Look for a glossy surface on the filling; that means you're on the right track!
Step 3
In six small bowls, pour equal amounts of remaining cheesecake mixture. Add a couple drops of food coloring to each bowl, mixing well until you reach desired shades. If colors aren’t vibrant enough, add more drops until satisfied. Take plain cheesecake mixture and drop spoonfuls of each colored mixture on top, alternating colors as you go. Use a butter knife to gently swirl colors together, creating a marbled effect. Avoid over-mixing; you want to see distinct colors.
Step 4
Place your baking pan into a large roasting pan. Carefully pour boiling water into roasting pan until it reaches halfway up sides of baking pan. This water bath helps cheesecake bake evenly. Preheat oven to 325°F (160°C). Bake cheesecake until edges are set but center is still slightly jiggly, about 45 minutes. After 45 minutes, turn off oven and crack open the door. Let cheesecake cool in oven for 1 hour. Once cooled, remove baking pan from water bath and refrigerate until firm, at least 3 hours or overnight. When ready, slice into bars and enjoy your delicious creation!
Nutrition Information
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My Tip
For vibrant colors, add food coloring to cheesecake mixture after beating cream cheese, sour cream, and sugar. Mix colors thoroughly but avoid overmixing to keep swirls distinct.
Leftovers
Store Rainbow Vanilla Cheesecake Bars in airtight container to keep crust from getting soggy. Fridge life up to 5 days. Reheat in microwave for 10-15 seconds on low power to warm without melting. Enjoy!
Make It Your Own
Swap graham crackers for crushed Oreos for chocolatey twist. Add 1/4 cup cocoa powder to crust mix for deeper flavor.