Unleash your inner artist with these vibrant rainbow cheesecake bars that are as fun to make as they are to eat. Perfect for parties, potlucks, or just because, these bars will brighten any day.
Why This Recipe Works
- The creamy cheesecake layer perfectly balances the crunchy graham cracker crust, creating a delightful texture contrast.
- Using gel food coloring ensures vibrant, fade-resistant hues that make these bars a showstopper.
- This recipe is customizable; you can adjust the colors to match any theme or occasion.
- No water bath needed! These bars are simpler to make than traditional cheesecake but just as delicious.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Gel food coloring (red, orange, yellow, green, blue, purple)
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand. Press firmly into the bottom of your baking pan. Bake for 10 minutes, then let cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in the vanilla. Divide the batter evenly into six bowls. Add a different gel food color to each bowl, stirring until the color is uniform.
Step 3: Layer the Colors
Starting with one color, pour or spoon the batter over the crust, spreading gently to cover. Repeat with the remaining colors, layering them in rainbow order. Use a knife to swirl lightly for a marbled effect, if desired.
Step 4: Bake to Perfection
Bake for 25-30 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 5: Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or overnight, before slicing into bars. For clean cuts, wipe your knife between slices.
Tips and Tricks
For the most vibrant colors, use gel food coloring instead of liquid. It’s more concentrated and won’t thin your batter. To achieve even layers, measure the batter for each color with a kitchen scale. If you’re short on time, you can freeze the cheesecake for 2 hours instead of refrigerating, but the texture will be slightly firmer. For a neater presentation, line your pan with parchment paper, leaving an overhang to lift the bars out easily.
Recipe Variations
- Swap the graham cracker crust for an Oreo or shortbread crust for a different flavor profile.
- Use pastel colors for a softer, Easter-themed version.
- Add a layer of fruit puree between the crust and cheesecake for a fruity twist.
- Top with whipped cream and sprinkles for extra fun.
- Make it chocolate by adding cocoa powder to the cheesecake batter and using chocolate cookies for the crust.
Frequently Asked Questions
Can I use liquid food coloring?
While you can use liquid food coloring, gel is recommended because it’s more concentrated and won’t alter the consistency of your cheesecake batter. Liquid coloring can make the batter too runny, affecting the final texture.
How do I store leftover cheesecake bars?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; just thaw in the fridge overnight before serving.
Can I make these bars gluten-free?
Absolutely! Just substitute the graham cracker crumbs with your favorite gluten-free cookie crumbs, and ensure all other ingredients are gluten-free.
Summary
These rainbow cheesecake bars are a fun, colorful treat that’s perfect for any occasion. With a creamy filling and crunchy crust, they’re as delicious as they are beautiful.
