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.
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!
3cupsGraham crackers, roughly chopped(About 18-20 Graham Crackers)
3Tbspsorganic brown sugar
4-5Tbspsunsalted butter, melted
16ozs.organic cream cheese, softened at room temp.(That's 2 packs!)
1cuporganic cane sugar
4Tbspsorganic all-purpose flour
1/4tspfinely-ground sea salt
2largeorganic eggs, at room temp.
3TbspsGreek yogurt(See Notes!)
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.
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 5 minutes or so until completely smooth and lump-free. 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.
Once done, remove the cheesecake bars from the oven and allow it to cool completely before putting it in the refrigerator for at least an hour.
Once cheesecake bars have fully chilled, remove from pan, cut into medium-sized squares, top with whipped cream and additional sprinkles, if desired and enjoy.
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.