Best Rainbow Cheesecake Swirl Bars Recipes

RAINBOW CHEESECAKE SWIRL BARS

Steps:

• Preheat oven to 325, then line a 9x13 pan with non-stick foil or parchment paper
• Combine cake mix, melted butter, 1 egg and 2/3 cup milk in mixing bowl. Stir until combined. Batter will be thick like brownie mix. Equally divide batter into 6 bowls.
• Color one bowl purple, another blue, green, yellow, orange, and pink, reserve 1 tablespoon of each color for top of bars.
• Spoon teaspoonful of colored batter into bottom of pan, alternating colors as you go.
• Wet hands slightly and press batter, flattening it where needed.
• Add 1 1/2 teaspoons milk to each of the remaining tablespoons of batter to thin them out.
• Stir together cream cheese and sugar. Add egg and vanilla and stir until smooth.
• Pour cheesecake filling over layer of cake batter. Drizzle thinned out batter over filling,then swirl using fork or knife.
• Bake uncovered for 20 minutes.
• Remove and cover pan with tinfoil to keep colored swirls from browning. Return to oven for 14-20 minutes.
• Cool at room temperature for about an hour, then refrigerate for at least 2 hours. Center will still jiggle slightly and will firm up as it cools.
• When ready to serve cut in 24 squares, store in refridgerator.

RAINBOW VANILLA CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Press crushed cookies into the bottom of the prepared pan to make the crust.
• Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
• Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
• Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.