Funfetti Cheesecake Bars
Funfetti Cheesecake Bars
Funfetti Cheesecake Bars are cute, fun and full of tangy, creamy flavor with a crisp graham cracker-brown sugar crust and colorful rainbow sprinkles.
By now, most of you know about my love for anything covered in sprinkles. I've been known to start my day with Light + Fluffy Funfetti Vegan Waffles and end it with Soft Oversized Crinkled Sprinkle Sugar Cookies with a scoop of No-Churn Vanilla Ice Cream with Rainbow Sprinkles.
But now, I'm adding my favorite colorful decoration to one of my all-time favorite desserts: cheesecake.
These bars are as tasty and satisfying as they are adorable. So if you're looking for a fun birthday treat, look no further!
How to Make Funfetti Cheesecake Bars
These layered bars have two components: the graham cracker crust and the funfetti cheesecake filling.
First, here's what you need to know about the quick and easy four ingredient crust.
Graham Cracker Crust
I like to use brown sugar and cinnamon to bring this classic cheesecake crust together. The brown sugar caramelizes more as it bakes for an even richer and bolder flavor. And the cinnamon adds delicious warming flavor.
Make the crust in a food processor or blender. The goal is to have a mixture like wet sand when you put it into the baking dish and oven.
While the crust bakes, go ahead and make the funfetti cheesecake layer.
Cheesecake Ingredient Notes
- Cream cheese. It's very important to use cream cheese that is at room temperature. Otherwise, it won't mix into the eggs and other ingredients well.
- Organic sugar. Feel free to use coconut sugar if you prefer.
- All-purpose flour. This helps bind and thicken the cheesecake so it stays together well.
- Eggs. Again, make sure your eggs are at room temp. You can run them under warm water for a few minutes to warm them if they're chilled from the fridge.
- Greek yogurt. This helps lighten your cheesecake and add a bit more tang.
- Rainbow sprinkles, of course!
Can I Make Cheesecake Bars Ahead of Time?
Yes! Go ahead and make these bars a day or more before you plan to serve them. They're best after they've had time to set up in the fridge before serving anyway.
You can store leftover cheesecake bars in the fridge for up to five days. Just keep them in an airtight container.
Serving Suggestions
These bars are best served chilled. I like to top them with a dollop of whipped cream for extra pizzazz. Of course, more sprinkles on top is always a good idea too!
More Cheesecake Recipes to Try
- Lemon Blueberry Cheesecake Bars
- Not So Classic New York-Style Cheesecake
- Spiced Chai Cheesecake + Gingersnap Crust
MADE OUR RECIPE(S)?
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Funfetti Cheesecake Bars
Ingredients
GRAHAM CRACKER CRUST:
- 3 cups Graham crackers, roughly chopped (About 18-20 Graham Crackers)
- 3 Tbsps organic brown sugar
- 1 teaspoon ground cinnamon
- 4-5 Tbsps unsalted butter, melted
FUNFETTI CHEESECAKE:
- 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
- 1 cup organic cane sugar
- 4 Tbsps organic all-purpose flour
- ¼ teaspoon finely-ground sea salt
- 2 large organic eggs, at room temp.
- 3 Tbsps Greek yogurt (See Notes!)
- 1 teaspoon vanilla extract
- 1 cup rainbow sprinkles
OPTIONAL TOPPINGS:
- Whipped cream
- Rainbow sprinkles
Instructions
TO MAKE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a standard 8-inch square cake pan pan by lightly greasing it with butter and lining it with parchment paper, leaving a bit hanging at the sides.
- Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom evenly.
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
FUNFETTI CHEESECAKE BARS:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the yogurt and salt and continue mixing.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in the rainbow sprinkles.
- Pour the batter into the prepared pan, evenly spreading out the batter.
- Bake the cheesecake for 20-25 minutes or until the centers come out clean once tested.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftover Cheesecake bars can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating overnight.
- CHEESECAKE BITES:If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
Nutrition
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