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Creamy Easter Funfetti Cheesecake Bars

creamy Easter funfetti cheesecake bars - featured image
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These creamy Easter funfetti cheesecake bars combine classic cheesecake richness with playful rainbow sprinkles for a festive, crowd-pleasing dessert perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract (optional)
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/3 cup rainbow funfetti sprinkles

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, melted butter, and vanilla extract. Stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust firmly and evenly into the bottom of a lined 8×8-inch baking pan. Use the bottom of a measuring cup or glass to smooth the layer.
  4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
  5. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth (about 2-3 minutes).
  6. Add 2/3 cup granulated sugar and beat until combined.
  7. Add eggs one at a time, mixing each until just incorporated; avoid overbeating.
  8. Mix in vanilla extract and sour cream until fully combined; the batter should be silky and pourable.
  9. Gently fold in the funfetti sprinkles with a spatula, being careful to prevent color bleeding.
  10. Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  11. Bake for 35-40 minutes until the edges are set and the center slightly jiggles when shaken gently.
  12. Remove from oven and let cool at room temperature for about an hour.
  13. Refrigerate for at least 3 hours or preferably overnight to set.
  14. Once chilled, use the parchment paper to lift the cheesecake from the pan and cut into 12 bars using a sharp knife, wiping the knife clean between cuts.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Avoid overmixing to prevent cracks. Use sturdy funfetti sprinkles to avoid color bleeding. Chill bars overnight for best texture and clean slicing. Warm knife before slicing for smooth edges.

Nutrition

Keywords: Easter dessert, cheesecake bars, funfetti, festive dessert, creamy cheesecake, holiday dessert, colorful sprinkles

Find it online: https://nadinetable.com/creamy-easter-funfetti-cheesecake-bars-easy-festive-recipe-to-impress/