Description
Colorful and creamy Rainbow Vanilla Cheesecake Bars featuring a buttery graham cracker crust and vibrant swirls of neon food coloring, baked in a water bath for a silky texture and perfect set.
Ingredients
Scale
For the Crust
- 9 graham crackers, crushed
- 6 tbsp. butter, melted
- 1/4 cup sugar
- Cooking spray, for pan
For the Filling
- 2 (8-oz.) blocks cream cheese, softened
- 1/4 cup sour cream
- 2/3 cup sugar
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. kosher salt
- Neon food dye in 6 colors
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease an 8″ x 8″ baking pan with cooking spray to ensure easy removal of the cheesecake bars.
- Make Crust: In a bowl, combine crushed graham crackers, melted butter, and 1/4 cup sugar. Mix until well blended. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Prepare Filling Base: In a large mixing bowl, beat together the softened cream cheese, sour cream, and 2/3 cup sugar until smooth and creamy. Add in the eggs, vanilla extract, and kosher salt, beating until fully combined and homogenous. Pour about half of this cheesecake mixture evenly over the crust in the pan and set aside the remaining half.
- Color the Filling: Divide the remaining cheesecake mixture into six small bowls, one for each color you plan to use. Add a couple drops of neon food dye to each bowl and stir until the color is evenly mixed and vibrant. Adjust the coloring as desired to intensify the neon shades.
- Create the Rainbow Swirls: Spoon dollops of the colored cheesecake mixtures evenly over the base layer in the pan, alternating colors to utilize all the mixtures. Using a butter knife, gently swirl the colors together without fully blending, creating a beautiful marbled rainbow effect.
- Bake in a Water Bath: Place the cheesecake pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the cheesecake pan, creating a water bath that will help bake the cheesecake gently and evenly.
- Bake and Cool: Bake the cheesecake for approximately 45 minutes, or until the center is only slightly jiggly to the touch. Then, turn off the oven and prop the door open slightly to allow gradual cooling for 1 hour inside the oven.
- Chill to Set: Remove the cheesecake pan from the water bath and place it in the refrigerator. Chill for at least 3 hours, or preferably overnight, until the cheesecake bars are firm and fully set.
- Slice and Serve: Once set, remove from the fridge and slice into bars. Serve chilled and enjoy the colorful, creamy vanilla cheesecake bars.
Notes
- Using a water bath (bain-marie) helps prevent cracks and ensures a smooth, creamy cheesecake texture.
- Make sure the cream cheese is softened to room temperature for a smoother filling.
- Neon food coloring can be found at specialty baking stores for vibrant colors.
- Chilling overnight enhances the flavor and texture.
- To make slicing easier, run a warm knife blade between each cut.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: rainbow cheesecake bars, vanilla cheesecake, colorful cheesecake, graham cracker crust, neon food coloring, dessert bars, baked cheesecake
