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Funfetti Cheesecake Bar on two stacked plates.
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5 from 1 vote

Funfetti Cheesecake Bars

These delightful funfetti cheesecake bars are the perfect make-ahead treat for birthdays and other celebrations.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Keyword: baked, bites, cheesecake, classic, dessert, easy, funfetti, homemade, recipe, sweet, vegetarian
Servings: 12 servings
Calories: 317kcal
Author: Shanika

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.
  • 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.
  • Bon Appetit!

Notes

  • 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

Calories: 317kcal | Carbohydrates: 54g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 477mg | Potassium: 176mg | Fiber: 1g | Sugar: 39g | Vitamin A: 182IU | Vitamin C: 0.01mg | Calcium: 165mg | Iron: 1mg